THAI-RIFFIC! CHICKEN AND SHRIMP NAAN PIZZA
2 large cloves garlic, peeled and minced
2 teaspoons fresh ginger, minced
1 teaspoon red pepper flakes
3 tablespoons light brown sugar, packed
⅓ cup creamy peanut butter
3 tablespoons soy sauce
1 tablespoon fish sauce
1 cup boneless chicken breasts, cooked and shredded into bite-size pieces
THE SHRIMP AND PEA PODS:
2 tablespoons butter
12-ounce defrosted large raw shrimp, peeled and deveined (about 10 large shrimps)
¾ cup pea pods
1, 8.8-ounce package naan flatbreads (2, 10-12” flatbreads)
⅓ cup water chestnuts, rough chopped
1 small jalapeño, sliced thin into rounds
⅓ cup red bell pepper, chopped
⅓ cup fresh bean sprouts
½ cup shredded Monterey Jack cheese
2 scallions, chopped
1 heaping tablespoon cilantro chopped
1 heaping tablespoon basil, chiffonade
2 tablespoons honey roasted peanuts, chopped
Preheat oven to 425 degrees and set rack to the lowest position in your oven.
In a small bowl, whisk together the garlic, ginger, red pepper flakes, brown sugar, peanut butter, soy sauce, and fish sauce until smooth in consistency. Add the chicken to the sauce and toss to coat. Set aside.
Melt the butter in a large skillet over medium high heat. When the pan is very hot, add the shrimp and the pea pods and spread into one layer. Let cook one minute until shrimp begin to turn pink. Toss with tongs until shrimp are just cooked through and the pea pods are crisp tender, about another minute.
Place the naan flatbreads on a foil-lined baking sheet. Spread chicken and sauce mixture evenly over the naan breads leaving a little of the crust/edge area exposed. Continue evenly layering the water chestnuts, jalapeño, red bell pepper, shrimp, pea pods, bean sprouts, and Monterey Jack cheese.
Bake for 10-12 minutes until the cheese is melted and the sauce is bubbly. Remove from oven and sprinkle with the scallions, cilantro, basil, and chopped peanuts.
Cut into slices and DEVOUR. Serves 2-4.