Bay Winds® Szechuan Pie
Bay Winds® Szechuan Pie
Directions
- Whisk together chili sauce, ginger, and pizza sauce.
- 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.
- Swirl pizza sauce into crust in a circular motion starting in center moving towards edge.
- Sprinkle 2/3 of the cheese on top of sauced crust. Add shrimp, caramelized onions, bok choy and remaining cheese.
- Bake in 450-degree F convection oven for 10-12 minutes or until cheese is melted and slightly browned.
- Remove from oven and garnish with peanuts and green onions, slice and serve.
Ingredients
- 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
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
