Bay Winds® Szechuan Pie


  1. Whisk together chili sauce, ginger, and pizza sauce.
  2. Toss shrimp with five spice powder. Heat oil in sauté pan over medium heat and cook shrimp until pink and curled. About 3-4 minutes. Remove from pan and reserve.
  3. Swirl pizza sauce into crust in a circular motion starting in center moving towards edge.
  4. Sprinkle 2/3 of the cheese on top of sauced crust. Add shrimp, caramelized onions, bok choy and remaining cheese.
  5. Bake in 450-degree F convection oven for 10-12 minutes or until cheese is melted and slightly browned.
  6. Remove from oven and garnish with peanuts and green onions, slice and serve.


  • 1 14 in Ultimo!® Raised Edge Crust
  • 10 to 12 Bay Winds® 40/50 count shrimp, peeled and deveined
  • 1 tsp Chinese Five-Spice Powder
  • 1/2 cup Peak Fresh Produce® Onion(s), White, caramelized
  • 3 tbsp peanuts, roasted and salted
  • 3 tbsp Peak Fresh Produce® Onion(s), Green, chopped
  • 1/2 cup bok choy, chopped and sauteed
  • 1 3/4 cup Ultimo!® high spice fully prepared pizza sauce
  • 1/2 tsp ginger, ground
  • 1/4 cup Asian Pride® Sweet Chili Sauce
  • 1 tbsp Roma® Oil, Olive
  • 1 1/2 cup Roma® Original mozzarella/provolone cheese shredded, shredded