Pad Thai Pizza

Ingredients:

• 1/4 cup creamy peanut butter, room temperature
• 3 tablespoons unsweetened coconut milk
• 2 tbsp freshly squeezed lime juice + lime wedges for serving
• 2 tbsp. ketchup
• 2 tablespoons lightly salted soy sauce
• 2 tablespoons of sugar
• 1.5 tbsp fish sauce
• 1 teaspoon garlic powder
• 2 green onions, thinly sliced, plus extra for serving
• 100 g of rice noodles for Pad Thai
• 450 g of store-bought pizza dough at room temperature
• 220g medium shrimp, peeled, deveined and halved lengthwise
• 2 tbsp salted peanuts, coarsely chopped
• 1/3 cup mung bean sprouts
• 1/4 cup fresh cilantro leaves
• Premium flour for working with dough
• Sriracha sauce to drizzle
• Special equipment: pizza stone or rimmed baking sheet

Preparation:

1. Place a pizza stone or inverted baking sheet on the bottom rack of the oven and preheat the oven to 230°C.
2. In a large bowl, combine peanut butter, coconut milk, lime juice, ketchup, soy sauce, sugar, fish sauce, garlic powder, and green onions. Set aside.
3. Cook the rice noodles according to package directions. Drain thoroughly, then rinse under cold water and drain again. Add the noodles to the sauce and toss.
4. Lightly flour a piece of parchment paper. Stretch or roll out the pizza dough onto the parchment into a 12-inch (30-cm) circle, then transfer the dough directly onto the parchment paper and onto a pizza peel or another inverted baking sheet. Spoon the noodle and sauce mixture onto the dough.
   
   Lightly season the shrimp with salt and black pepper. Arrange them in a single layer on top of the noodles.
5. Transfer the parchment-lined pizza to a preheated stone or baking sheet and bake until the crust is golden brown and the shrimp are cooked through, 12 to 14 minutes.
6. Drizzle the pizza with Sriracha sauce and top with peanuts, bean sprouts, cilantro, and green onions. Serve with lime wedges.