Fresh pea pods and spinach add a fresh green color to this seafood pizza.
Prepare Homemade Pizza Crust.
Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels. In a medium bowl, combine lemon juice, five spice powder, and cayenne pepper; add shrimp. Toss to coat. Cover and chill for 20 minutes.
For topping, pour 1 tablespoon of the peanut oil into a wok or large skillet. Preheat oil over medium-high heat. Add garlic to skillet; cook and stir for 15 seconds. Add bok choy and green onions; cook and stir for 2 minutes. Add spinach; cook and stir about 1 minute more or until spinach is just wilted. Remove the vegetable mixture from wok.
Carefully pour the remaining 1 tablespoon oil into hot wok. Add shrimp. Cook and stir for 2 to 3 minutes or until shrimp turn opaque. Push shrimp from center of the wok. Add orange juice and hoisin sauce to the center of the wok; cook and stir until bubbly. Return vegetable mixture to wok. Stir all ingredients together to coat with sauce. Remove from heat; set aside.
Remove pizza dough circles from freezer, discarding waxed paper and brush tops with some olive oil.
For a charcoal grill, carefully slide 2 of the pizza dough circles, oiled side down, onto a lightly oiled rack of an uncovered grill directly over medium-hot coals. Grill for 1 to 2 minutes or until dough is puffed in some places and starting to become firm. Carefully turn the crusts with tongs, transferring them from rack to the back of a baking sheet. Working quickly and carefully, brush oil over grilled top of crust.
For each pizza, with a slotted spoon, add 1/4 of the shrimp mixture. Top with 1 tablespoon of the nuts. Transfer the pizzas from the baking sheet to the rack. Grill for 1 to 2 minutes more or crust is crisp. Remove pizzas from grill. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place dough circles on grill rack over heat. Cover and grill as above.)
Repeat grilling with remaining 2 dough parts and toppings. Serve immediately. Makes four 10- to 12-inch pizzas (6 to 8 servings).