Coconut Shrimp Pizza - cooking recipe

Ingredients

1 (13 7/8 ounce) package pizza dough
4 tablespoons butter
3 garlic cloves, chopped fine
1/2 cup panko breadcrumbs
1/2 cup sweetened flaked coconut
2 eggs
3/4 lb small shrimp, peeled and deveined
2 cups canola oil
12 ounces shredded mozzarella cheese
1 red fresno chile, sliced into thin rounds
1 1/2 cups diced pineapple
1/2 red onion, sliced thin into 1/2 moons
2 tablespoons chopped scallions, green part only
kosher salt
ground black pepper

Preparation

Equipment:
Baking sheet with parchment.
Skillet.
Wood Cutting board.
Heat oven to 425 degrees F. Line a baking sheet with parchment paper. Unroll pizza dough and place on prepared baking sheet, stretching to make into a rectangle. In a small saucepan, melt butter over medium heat with garlic. Brush melted garlic butter on dough and bake for 8 minutes. Set aside.
In a shallow dish, stir to combine panko, shredded coconut, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place eggs in a separate shallow bowl or dish and beat with a whisk. Coat shrimp in egg then coat in panko and coconut. Place on a plate or tray.
Heat canola oil in a medium skillet over medium heat. Cook shrimp until lightly golden, about 1-2 minutes per side. Drain cooked shrimp on a towel-lined plate.
To prepare pizza, top crust with half of the shredded mozzarella, chilis, pineapple, red onion and coconut shrimp. Sprinkle over remaining cheese and bake until crust is golden and cheese is melted, about 6-10 minutes.
Transfer to a cutting board and garnish with chopped scallions.