½ cup (125 mL) plain yogurt, divided
3 Tbsp (45 mL) tandoori curry paste, divided
¾ lb(s) (375 g) medium shrimp (40 ct)
1 Tbsp (15 mL) oil
½ cup (125 mL) pizza sauce
1 balls (700 g) prepared pizza dough
1 cup (250 mL) Mozzarella cheese, shredded, divided
½ cup (125 mL) red onion, finely chopped
½ cup (125 mL) red pepper, thinly sliced
¾ cup (175 mL) ripe mango
½ cup (125 mL) fresh cilantro leaves, picked
1. Preheat the oven to 450°F (230°C) and position the rack on the bottom of the oven. Stir 2 tbsp (30 mL) yogurt with 1 tbsp (15 mL) curry paste; toss with shrimp. Heat the oil in a nonstick skillet set over medium-high heat. Cook, stirring occasionally, for 3 minutes or until shrimp are lightly browned and almost cooked through.
2. Stir the pizza sauce with the remaining curry paste. Roll the dough out, on a lightly floured surface, into an 18 x 12-inch rectangle. Place the dough on a parchment-lined baking sheet. Spread the sauce over the dough, leaving a small border.
3. Sprinkle half the cheese over the sauce. Scatter the shrimp, onion, red pepper and mango over the pizza; top with remaining cheese. Bake for 20 to 25 minutes or until the bottom is golden. Drizzle with the remaining yogurt. Top with cilantro leaves.