Tom Yum Shrimp Pizza

Name: Tom Yum Shrimp Pizza
Prep time: 25 min
Cook time: 24 min
Total time: 49 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 24 oz (680 g) store-bought or homemade pizza dough, at room temperature, divided into 2 equal balls; 2 tbsp (20 g) semolina or cornmeal, for dusting the peel; 3 tbsp (45 ml) olive oil; 8 oz (225 g) low-moisture mozzarella, coarsely grated (about 2 cups); 3 tbsp (50 g) tom yum paste; 3 tbsp (45 ml) full-fat canned coconut milk, stirred well before measuring; 1 tbsp (16 g) tomato paste; 1 tsp (4 g) granulated sugar; 1 tsp (5 ml) fish sauce; 2 (200 g) limes, 1 lime zested, then juiced (about 2 tbsp juice total); the other cut into 4 wedges for serving; 12 oz (340 g) large raw shrimp (21–25 per lb), peeled, deveined, tails removed, halved lengthwise, patted very dry; 6 oz (170 g) cremini or oyster mushrooms, sliced ¼ inch (6 mm) thick; ¼ tsp (1½ g) kosher salt; ½ small (60 g) red onion, very thinly sliced into half-moons; 3 leaves (1 g) makrut (kaffir) lime leaves, central vein removed, leaves sliced into very fine threads (optional); ¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped; 2 (6 g) red Thai chiles, thinly sliced (optional)

From the MyKitchenBank Kitchen

Chewy, blistered pizza crust spread with a hot-sour-creamy tom yum sauce, then topped with juicy shrimp, golden mushrooms and melty mozzarella. A squeeze of fresh lime and cilantro finish it with the bright punch of the classic Thai soup.

Prep: 25 min
Cook: 24 min
Wait: 1 hr 5 min
Total: 1 hr 54 min
Makes: 2 12-inch (30 cm) pizzas (8 slices)

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Ingredients

4 servings

For the pizza
24 oz (680 g) store-bought or homemade pizza dough, at room temperature, divided into 2 equal balls
2 tbsp (20 g) semolina or cornmeal, for dusting the peel
3 tbsp (45 ml) olive oil
8 oz (225 g) low-moisture mozzarella, coarsely grated (about 2 cups)
For the tom yum sauce
3 tbsp (50 g) tom yum paste
3 tbsp (45 ml) full-fat canned coconut milk, stirred well before measuring
1 tbsp (16 g) tomato paste
1 tsp (4 g) granulated sugar
1 tsp (5 ml) fish sauce
2 (200 g) limes, 1 lime zested, then juiced (about 2 tbsp juice total); the other cut into 4 wedges for serving
For the toppings
12 oz (340 g) large raw shrimp (21–25 per lb), peeled, deveined, tails removed, halved lengthwise, patted very dry
6 oz (170 g) cremini or oyster mushrooms, sliced ¼ inch (6 mm) thick
¼ tsp (1.5 g) kosher salt
½ small (60 g) red onion, very thinly sliced into half-moons
3 leaves (1 g) makrut (kaffir) lime leaves, central vein removed, leaves sliced into very fine threads (optional)
To finish
¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped
2 (6 g) red Thai chiles, thinly sliced (optional)

Equipment (8)

Pizza stone or heavy rimless baking sheet
Pizza peel or a sheet of parchment paper to slide pizzas onto the stone
Large (12-inch / 30 cm) skillet
Small mixing bowl
Medium mixing bowl
Sharp knife and cutting board
Box grater
Pizza cutter

Steps

Before you start

Take the dough out of the fridge 1 hour before shaping so it relaxes and stretches without snapping back.
Put a pizza stone or inverted baking sheet in the oven and preheat for at least 45 minutes; a very hot surface gives a crisp bottom.
Thaw frozen shrimp completely (30 minutes in cold water) and pat them very dry, as wet shrimp make a soggy pizza.
Tom yum pastes vary in saltiness and heat. Taste a tiny dab first; this recipe assumes a medium-hot paste (such as Maesri or Mae Ploy).

1
Rest dough, preheat ovenOven 500°F / 260°C
- Set the two dough balls on a lightly oiled plate (use a little of the olive oil), cover with a clean towel and let them rest at room temperature for 1 hour.
- Meanwhile, place a pizza stone or inverted heavy baking sheet on the rack in the upper third of the oven and preheat to 500°F (260°C) for at least 45 minutes.
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Ready when: Dough balls feel soft and slightly puffy; the oven reads 500°F (260°C) and the stone has heated for 45 minutes
Tip: Don't skip the long preheat. A stone that isn't fully hot gives a pale, floppy crust.
2
Mix tom yum sauce
- In a small bowl, stir together the tom yum paste, coconut milk, tomato paste, sugar, fish sauce, the zest of 1 lime and 1 tablespoon of the lime juice.
- Stir until smooth and a uniform orange-red.
- Taste a tiny bit: it should be spicy, tangy, salty and slightly sweet.
- Add a pinch more sugar if too sharp.
- Reserve the remaining lime juice for the shrimp and the lime wedges for serving.
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Ready when: Sauce is smooth, thick and spreadable like tomato sauce, with no streaks of paste
Tip: The sauce should be thick. If it looks runny, add 1 tsp more tomato paste so it doesn't slide off or steam the crust.
3
Season the shrimp
- In a medium bowl, toss the dry halved shrimp with 1 tablespoon of the tom yum sauce (scrape it from the small bowl), 1 tablespoon of the remaining lime juice and 1 teaspoon of the olive oil.
- Set aside while you cook the mushrooms.
- Do not marinate longer than 20 minutes, as the lime juice will start to firm the shrimp.
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Ready when: Every shrimp piece is evenly coated with a light orange film
Tip: Pat shrimp dry before tossing. Surface water thins the sauce and makes the pizza soggy.
4
Sauté the mushrooms
- Heat 1 tablespoon of the olive oil in a 12-inch (30 cm) skillet over medium-high heat until shimmering.
- Add the mushrooms in a single layer (work in two batches if crowded) and cook without stirring for 2 minutes, then stir and cook 2 minutes more.
- Sprinkle with the salt.
- Transfer to a plate.
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Ready when: Mushrooms are golden brown at the edges, have released their liquid and the pan looks dry
Tip: Pre-cooking removes excess water, so the mushrooms brown instead of flooding the pizza.
5
Shape the first crust
- Dust a pizza peel (or a sheet of parchment) with half of the semolina.
- Place one dough ball on a lightly floured counter and press from the center outward with your fingertips, leaving a ½-inch (1 cm) rim.
- Lift and stretch over your knuckles to a 12-inch (30 cm) round.
- Transfer to the peel and give it a shake to ensure it slides.
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Ready when: Round is about 12 inches across, evenly thin in the middle with a thicker rim, and slides freely on the peel
Tip: If the dough keeps springing back, cover it and rest it 5 minutes, then try again. Avoid using a rolling pin, which knocks out the air.
6
Top the first pizza
- Spread about one-half of the sauce (roughly 3 tablespoons) over the dough, leaving the ½-inch (1 cm) rim bare.
- Scatter with half of the mozzarella, then half of the mushrooms and onion.
- Arrange half of the shrimp, cut side down, over the top, in an even layer.
- Scatter on half of the lime leaves, if using.
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Ready when: Toppings are in a single, even layer with space between shrimp pieces
Tip: Work quickly. Dough left sitting under wet toppings will stick to the peel.
7
Bake the first pizzaOven 500°F / 260°C
- Slide the pizza onto the hot stone.
- Bake at 500°F (260°C) for 10 to 11 minutes.
- Remove with the peel to a cutting board.
- Close the oven door right away to hold the heat.
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Ready when: Crust is deep golden with charred spots, cheese is bubbling and lightly browned in places, and shrimp are opaque, pink and curled (145°F / 63°C inside)
Tip: If the shrimp are opaque but the crust is pale, move the pizza to the lowest rack for the last 2 minutes.
8
Finish and rest the first pizza
- Let the pizza rest on the board for 2 minutes so the cheese sets.
- Squeeze over a lime wedge, then scatter with half of the cilantro and half of the chiles, if using.
- Slice into 4 pieces with a pizza cutter.
- Meanwhile, shape and top the second pizza as in steps 5 and 6, using the remaining dough, semolina, sauce, cheese, toppings and lime leaves.
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Ready when: Cheese no longer slides when the board is tilted
Tip: Add the lime and cilantro after baking. Heat dulls their bright flavor.
9
Bake the second pizzaOven 500°F / 260°C
- Slide the second pizza onto the stone and bake at 500°F (260°C) for 10 to 11 minutes, until the crust is deep golden and the shrimp are opaque and pink.
- Rest 2 minutes, then finish with a lime wedge squeeze, the remaining cilantro and chiles, and slice.
- Serve both pizzas hot, with extra lime wedges.
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Ready when: Crust is deep golden with charred spots, cheese bubbles and shrimp are opaque and curled (145°F / 63°C inside)
Tip: The pizza cuts most cleanly after a short rest. Rocking the cutter through in one motion avoids dragging off the shrimp.

Good to know

Tips

Use low-moisture mozzarella, not fresh. Fresh mozzarella releases water and makes the sauce-heavy pizza soggy.
Halving the shrimp lengthwise helps them cook through in the same time as the crust and prevents rubbery overcooked shrimp.
Keep the sauce layer thin; tom yum paste is concentrated, and too much will overpower the toppings and make the crust damp.
For more heat, stir ½ teaspoon of chile flakes into the sauce, or serve with extra sliced Thai chiles.

Make ahead

"The tom yum sauce can be made up to 3 days ahead and refrigerated in a covered container. Mushrooms can be sautéed up to 1 day ahead and refrigerated. Homemade dough can be made 1 to 3 days ahead and kept in the fridge; bring to room temperature for 1 hour before shaping."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: wrap slices well or store in an airtight container 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 to 8 minutes, or in a dry skillet over medium heat, covered, for 4 to 5 minutes to crisp the bottom."

Substitutions

large raw shrimp (21–25 per lb) → Thinly sliced chicken breast or firm tofu cubes. Cut chicken into small thin pieces so it cooks through to 165°F (74°C) in the same time; press and dry tofu well.
low-moisture mozzarella → Half mozzarella, half provolone. Provolone adds a slight sharpness; use the same total weight.
makrut (kaffir) lime leaves → Extra zest of ½ lime plus 1 tsp finely chopped lemongrass. Gives a similar citrusy aroma if you can't find leaves.
fish sauce → Light soy sauce. Use 1 tsp; the flavor will be slightly less funky but still savory.