Sprinkle ½ TBSP cornstarch over a clean work surface (1 TBSP for 4 servings). Remove pizza dough from packaging. Cut dough in half and shape each piece into a ball. (TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.) Sprinkle another ½ TBSP cornstarch over top (1 TBSP for 4 servings). Cover with a clean kitchen towel; let rest at room temperature, 15 minutes.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.

In a small bowl, whisk together 1 packet vinegar, Szechuan paste, sweet soy glaze, remaining cornstarch, 1 TBSP sugar, and 1 cup water (2 packets vinegar, 2 TBSP sugar, and 1½ cups water for 4 servings).

In a medium bowl, combine cucumbers, chili crisp, half the soy sauce, and half the remaining vinegar. Set aside, stirring occasionally.

In a second small bowl, combine remaining soy sauce, remaining rice wine vinegar, half the ginger paste, half the minced garlic, and 1 tsp sugar (all the ginger paste and 2 tsp sugar for 4).

Stretch each dough ball into an oval. With rolling pin, roll until thin, about 8 inches long.

Sprinkle one dough with sliced scallions; place other on top. Press down on edges to seal and roll into one pancake, 9 inches long and 8 inches wide. (Sprinkle scallions on two doughs for 4.)

Heat a large drizzle of oil in large, preferrably nonstick, pan over medium. Add scallion dough to pan; cook, pressing down with a spatula occasionally, until brown, 2-4 minutes. Flip and cook until brown, 1-2 minutes. Wrap with foil to keep warm.

Heat a drizzle of oil in same pan over medium-high heat. Add bell pepper and broccoli; cook, stirring, until browned and just tender, 4-5 minutes. Season with salt and pepper.

Add scallion batons; cook until softened, 1-2 minutes more.

Transfer to a medium bowl; set aside.

Meanwhile, rinse shrimp* under cold water, then pat dry with paper towels.

Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add shrimp in a single layer; cook, stirring occasionally, until opaque and almost cooked through, 2-4 minutes.

Return veggies to pan with shrimp. Add garlic and cook until fragrant, 30 seconds.

Add sweet Szechuan sauce; cook, stirring, until sauce has thickened, 1-2 minutes more.

Turn off heat. Stir in peanuts. TIP: If sauce seems too thick, stir in a splash of water.

Divide rice and Kung Pao shrimp between shallow bowls. Serve cucumber salad and scallion pancake with soy sauce mixture on the side.