Stuffed Crust Curry Prawn Coco Bread Pizza
Stuffed Crust Curry Prawn Coco Bread Pizza
Ingredients
For the Curry Prawn and Plantain Stuffing
- 1 pound large shrimp, peeled, deveined, and roughly chopped
- 2 tablespoons Walkerswood Green Seasoning
- 1 tablespoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ripe plantains, peeled and sliced into 1/4-inch thick rounds
- 2 tablespoons vegetable oil, divided
For the Coco Bread Pizza Base
- 4 coco bread, large, flattened to 1/4-inch thickness
- 1 cup mozzarella cheese, shredded
- 1/2 cup pizza sauce
- 1/4 cup red onion, thinly sliced
- 1/4 cup bell pepper, thinly sliced (any color)
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
In a medium bowl, combine the chopped shrimp with Walkerswood Green Seasoning, curry powder, garlic powder, onion powder, salt, and black pepper. Toss to coat evenly.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes, or until pink and cooked through. Remove shrimp from the skillet and set aside.
⏱️ 5 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced plantains and cook for 2-3 minutes per side, or until golden brown and tender. Remove plantains from the skillet and set aside.
⏱️ 6 min
- 5
Lay out one flattened coco bread on the prepared baking sheet. Arrange a border of the cooked curry prawn and plantain mixture around the edges of the coco bread, leaving about a 1-inch margin from the edge. Carefully fold the edges of the coco bread over the stuffing, pressing firmly to seal and create a stuffed crust.
⏱️ 8 min
- 6
Spread 2 tablespoons of pizza sauce evenly over the center of the coco bread base (inside the stuffed crust). Sprinkle with 1/4 cup of shredded mozzarella cheese. Top with a portion of the sliced red onion and bell pepper.
⏱️ 5 min
- 7
Repeat steps 5 and 6 for the remaining three coco bread bases.
⏱️ 15 min
- 8
Bake the pizzas in the preheated oven for 12-15 minutes, or until the coco bread is golden brown and the cheese is melted and bubbly. If desired, you can broil for the last 1-2 minutes for extra crispiness, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 400
- 9
Remove from the oven, garnish with fresh cilantro, slice, and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Crust Curry Prawn Coco Bread Pizza
For the Curry Prawn and Plantain Stuffing
- 1 pound large shrimp, peeled, deveined, and roughly chopped
- 2 tablespoons Walkerswood Green Seasoning
- 1 tablespoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ripe plantains, peeled and sliced into 1/4-inch thick rounds
- 2 tablespoons vegetable oil, divided
For the Coco Bread Pizza Base
- 4 coco bread, large, flattened to 1/4-inch thickness
- 1 cup mozzarella cheese, shredded
- 1/2 cup pizza sauce
- 1/4 cup red onion, thinly sliced
- 1/4 cup bell pepper, thinly sliced (any color)
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
In a medium bowl, combine the chopped shrimp with Walkerswood Green Seasoning, curry powder, garlic powder, onion powder, salt, and black pepper. Toss to coat evenly.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes, or until pink and cooked through. Remove shrimp from the skillet and set aside.
⏱️ 5 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced plantains and cook for 2-3 minutes per side, or until golden brown and tender. Remove plantains from the skillet and set aside.
⏱️ 6 min - 5
Lay out one flattened coco bread on the prepared baking sheet. Arrange a border of the cooked curry prawn and plantain mixture around the edges of the coco bread, leaving about a 1-inch margin from the edge. Carefully fold the edges of the coco bread over the stuffing, pressing firmly to seal and create a stuffed crust.
⏱️ 8 min - 6
Spread 2 tablespoons of pizza sauce evenly over the center of the coco bread base (inside the stuffed crust). Sprinkle with 1/4 cup of shredded mozzarella cheese. Top with a portion of the sliced red onion and bell pepper.
⏱️ 5 min - 7
Repeat steps 5 and 6 for the remaining three coco bread bases.
⏱️ 15 min - 8
Bake the pizzas in the preheated oven for 12-15 minutes, or until the coco bread is golden brown and the cheese is melted and bubbly. If desired, you can broil for the last 1-2 minutes for extra crispiness, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 400 - 9
Remove from the oven, garnish with fresh cilantro, slice, and serve immediately.
⏱️ 3 min