Green Curry Shrimp Pizza

Name: Green Curry Shrimp Pizza
Prep time: 30 min
Cook time: 26 min
Total time: 56 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb (454 g) pizza dough, at room temperature, divided into 2 equal balls (227 g each); 2 tablespoons (16 g) fine cornmeal or semolina flour; 1 tablespoon (15 ml) olive oil, for brushing the crust edges; ½ cup (120 ml) full-fat canned coconut milk, well shaken; 3 tablespoons (45 g) Thai green curry paste; 1 teaspoon (5 ml) fish sauce; 1 teaspoon (4 g) light brown sugar; 1 teaspoon (3 g) cornstarch; 1 tablespoon (15 ml) fresh lime juice, from about 1 lime; 12 ounces (340 g) large raw shrimp (21–25 count), peeled, deveined, tails removed, halved lengthwise, and patted very dry; 1 tablespoon (15 ml) olive oil, for tossing the shrimp; ¼ teaspoon (1½ g) kosher salt; 6 ounces (170 g) low-moisture mozzarella, coarsely shredded (about 1½ cups); ½ medium (75 g) red bell pepper, cut into thin 2-inch strips; ½ small (40 g) red onion, thinly sliced; ½ cup (12 g) Thai basil leaves, loosely packed, whole leaves; 1 small (10 g) red Thai chili or Fresno chili, thinly sliced (optional); 1 whole (65 g) lime, cut into 4 wedges

From the MyKitchenBank Kitchen

A crisp-edged pizza spread with a quick coconut green curry sauce, topped with juicy shrimp, sweet peppers, and melty mozzarella, then finished with fragrant Thai basil and a squeeze of lime.

Prep: 30 min
Cook: 26 min
Wait: 50 min
Total: 1 hr 46 min
Makes: 2 twelve-inch pizzas (8 slices total)

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Ingredients

4 servings

For the crust
1 lb (454 g) pizza dough, at room temperature, divided into 2 equal balls (227 g each)
2 tablespoons (16 g) fine cornmeal or semolina flour
1 tablespoon (15 ml) olive oil, for brushing the crust edges
For the green curry sauce
½ cup (120 ml) full-fat canned coconut milk, well shaken
3 tablespoons (45 g) Thai green curry paste
1 teaspoon (5 ml) fish sauce
1 teaspoon (4 g) light brown sugar
1 teaspoon (3 g) cornstarch
1 tablespoon (15 ml) fresh lime juice, from about 1 lime
For the toppings
12 ounces (340 g) large raw shrimp (21–25 count), peeled, deveined, tails removed, halved lengthwise, and patted very dry
1 tablespoon (15 ml) olive oil, for tossing the shrimp
¼ teaspoon (1.5 g) kosher salt
6 ounces (170 g) low-moisture mozzarella, coarsely shredded (about 1½ cups)
½ medium (75 g) red bell pepper, cut into thin 2-inch strips
½ small (40 g) red onion, thinly sliced
For the finish
½ cup (12 g) Thai basil leaves, loosely packed, whole leaves
1 small (10 g) red Thai chili or Fresno chili, thinly sliced (optional)
1 whole (65 g) lime, cut into 4 wedges

Equipment (9)

Pizza stone, baking steel, or heavy rimmed baking sheet (about 13×18-inch / 33×46 cm)
Pizza peel or a second baking sheet or parchment for sliding
Parchment paper
Small saucepan (1-quart / 1 liter)
Whisk
Large mixing bowl
Sharp knife and cutting board
Instant-read thermometer
Pizza cutter

Steps

Before you start

If your dough is refrigerated, take it out at least 45 minutes ahead so it relaxes and stretches without snapping back.
Place a pizza stone, baking steel, or an upside-down heavy rimmed baking sheet on the middle rack and preheat the oven to 500°F (260°C) for a full 45 minutes.
Shake the coconut milk can well, or stir it, before measuring. Canned full-fat coconut milk separates.
Pat the shrimp very dry. Wet shrimp make a soggy pizza.
You will bake the pizzas one at a time, so have the second round of toppings ready.

1
Rest dough, preheat ovenOven 500°F / 260°C
- Set the dough balls on a lightly floured surface, cover with a clean towel, and let them rest for 45 minutes.
- At the same time, put your pizza stone, steel, or upside-down baking sheet on the middle rack and preheat the oven to 500°F (260°C).
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Ready when: Dough balls feel soft and puffy and barely spring back when pressed
Tip: A fully preheated stone or steel is what gives a crisp bottom, so don't shorten the preheat.
2
Simmer green curry sauce
- In a small saucepan, whisk the coconut milk, green curry paste, fish sauce, brown sugar, and cornstarch until smooth.
- Set over medium heat and bring to a gentle simmer, whisking often.
- Simmer for 4–5 minutes, until the sauce thickens to the consistency of tomato sauce and the oil begins to shimmer at the edges.
- Remove from the heat and stir in the lime juice.
- You should have about ½ cup (120 ml).
- Let it cool for 5 minutes while you prep.
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Ready when: Sauce coats the back of a spoon and a line drawn with your finger stays put
Tip: Keep it at a gentle simmer. A hard boil can make coconut milk split and turn greasy.
3
Prep shrimp and vegetables
- Pat the halved shrimp thoroughly dry with paper towels.
- In a large bowl, toss the shrimp with 1 tablespoon olive oil and the kosher salt.
- Slice the bell pepper and red onion as directed, and shred the mozzarella.
- Divide everything in half so each pizza gets 6 oz (170 g) of shrimp and 3 oz (85 g) of cheese.
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Ready when: Shrimp surfaces look matte, not wet
Tip: Slice the vegetables thin so they soften in the short bake time.
4
Stretch first crust
- Cut a sheet of parchment about 14 inches (35 cm) long and dust it with 1 tablespoon cornmeal.
- Place one dough ball on it and gently press and stretch it from the center outward into a 12-inch (30 cm) round, leaving the edge slightly thicker.
- If the dough shrinks back, rest it for 5 minutes and try again.
- Brush the outer 1-inch rim with ½ tablespoon of the olive oil.
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Ready when: Dough is an even round about ¼ inch thick in the center with no holes
Tip: Stretch with your fingertips rather than a rolling pin to keep the air bubbles in the rim.
5
Par-bake the crustOven 500°F / 260°C
- Slide the dough on its parchment onto the preheated stone, steel, or baking sheet.
- Bake at 500°F (260°C) for 3–4 minutes, until the top looks set and just starting to puff, with only pale gold spots.
- Pull it out onto a peel or baking sheet.
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Ready when: Surface is dry and set, with a few bubbles and pale gold spots
Tip: Don't brown it now. It goes back in the oven and will darken then.
6
Top and bake pizza oneOven 500°F / 260°C
- Spread ¼ cup (60 ml) of the curry sauce over the par-baked crust, leaving a ¾-inch border.
- Scatter half the mozzarella over the sauce, then arrange half the shrimp (cut side down), bell pepper, and red onion on top.
- Return to the oven and bake at 500°F (260°C) for 6–7 minutes, until the cheese bubbles and browns in spots, the crust edge is deep golden, and the shrimp are pink and opaque and curled.
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Ready when: Shrimp are opaque and pink (145°F / 63°C) and the cheese is bubbling and spotted brown
Tip: Don't overload the shrimp or they steam instead of roast. Overlap nothing.
7
Finish pizza oneOven 200°F / 95°C
- Transfer the pizza to a cutting board and let it rest for 2 minutes so the cheese sets.
- Scatter with half the Thai basil leaves and half the sliced chili, if using.
- Cut into 4 slices with a pizza cutter and serve with lime wedges, or keep warm in a 200°F (95°C) oven while you bake the second.
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Ready when: Basil wilts slightly against the hot cheese and the slices hold their shape when lifted
Tip: Add the basil after baking. It turns black and loses its aroma if baked.
8
Bake second pizzaOven 500°F / 260°C
- Make sure the oven is back at 500°F (260°C).
- Repeat the stretching with the second dough ball on fresh cornmeal-dusted parchment, brush the rim with the remaining oil, and par-bake for 3–4 minutes.
- Top with the remaining sauce, cheese, shrimp, bell pepper, and onion, then bake for 6–7 minutes more until bubbling, golden at the edges, and the shrimp are opaque.
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Ready when: Shrimp are pink and opaque (145°F / 63°C), cheese is bubbling, rim is deep golden
Tip: Keep leftover sauce for dipping the crust edges.
9
Garnish and serve
- Rest the second pizza on the board for 2 minutes, then top with the remaining Thai basil and chili.
- Slice into 4 pieces.
- Squeeze lime wedges over each slice just before eating.
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Ready when: Slices cut cleanly without the toppings sliding off

Good to know

Tips

Brands of green curry paste vary a lot in heat and salt. Taste a little of the sauce before spreading and add a pinch more sugar or a squeeze of lime if it tastes too hot or salty.
Halving the shrimp lengthwise makes them cook in the same time as the cheese, so they stay tender instead of overcooking.
Go light on the sauce. A thin layer keeps the crust crisp, and extra sauce is better served on the side.
If your oven only reaches 475°F (245°C), add 1–2 minutes to the final bake and watch for the same doneness cues.

Make ahead

"The curry sauce can be made up to 3 days ahead and refrigerated in a covered container; bring to room temperature before spreading. Shrimp and vegetables can be prepped and refrigerated up to 8 hours ahead, but keep the shrimp dry and unsalted until just before baking."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: wrap or store slices airtight for up to 2 days. Freezer: not recommended because the shrimp turn rubbery. Reheat slices on a baking sheet in a 400°F (200°C) oven for 6–8 minutes until the crust crisps and the cheese is hot, then add fresh basil."

Substitutions

Thai basil leaves → Regular basil with a few fresh mint leaves. The flavor is less anise-like but still fresh and bright.
large raw shrimp (21–25 count) → Thinly sliced chicken breast or firm tofu. Cook chicken until it reaches 165°F (74°C), which needs about 2 extra minutes; pat tofu very dry first.
fish sauce → Soy sauce. Use the same amount; the flavor will be less funky and slightly sweeter.
low-moisture mozzarella → Half mozzarella and half mild provolone. Provolone adds flavor and melts the same way.