Any way you slice it, the popularity of pizza has never waned among hungry runners. Is there a more satisfying post-run fuel than a cold leftover slice? But all it takes is a look at the bottom of an oil-stained pizza box to realize that your takeout pie isn’t exactly a nutritional superstar. That’s why DIY pizza almost always reigns supreme. Simply choose a crust that suits your style and pile up topping combos that are good for you and tasty too. Try this Thai Shrimp Pizza for a new take on classic dinner choice.
- 8 oz. silken firm tofu
- 1 1/2 Tbsp. red curry paste
- 3 Tbsp. unsalted smooth natural peanut butter
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. rice vinegar
- 2 tsp. Asian chili sauce, such as Sriracha
- 1 tsp. honey
- 2 tsp. grated or minced fresh ginger
- 1 carrot, shredded
- 1 mango, thinly sliced
- 2 scallions, thinly sliced
- 1/2 lb. large shrimp, peeled and patted dry
- 1/4 cup cilantro
In a small bowl, mash together the tofu and curry paste. In a medium sized bowl, whisk together peanut butter, 2 tablespoons warm water, soy sauce, rice vinegar, chili sauce, honey and ginger until smooth.
Spread tofu mixture over prepared dough, leaving 1-inch border uncovered. Top with carrot, mango, green onions and shrimp. Bake until shrimp is pink, about 10 minutes. Garnish pizza with nut sauce and cilantro.
Nutritional Info Per Serving (using whole wheat crust): 482 calories, 24g protein, 11g fat, 74g carbs, 324mg sodium