Monday, February 16, 2009

Thai Chicken Pizza

I got this recipe from my friend Kristin Lowe. It is super delish! I also add 2 tablespoons of gluten which I found made the crust light and puffy. Try it-you won't be disappointed. It goes great with Sriracha sauce. Spicy!!
Peanut Sauce:1/4 c. creamy peanut butter2 T. Hoisin sauce (I did not include this when we made it because I haven't been able to find it)1 clove garlic, minced1/2 tsp. crushed red pepper flakes1 T. granulated sugar2 T. brown sugar2 T. water2 tsp. sesame oil (or canola oil)2 T. soy sauce1 1/2 tsp. minced onion1 tsp. minced ginger-root

Mix above ingredients in microwave safe bowl. Pour this mixture into blender and blend for 15 seconds or until mostly smooth. Pour back into bowl and microwave for 1 minute. The peanut sauce should be darker now. At this point, you can add more sesame oil to achieve desired consistency.

Toppings:1 cup cooked, chopped chicken1 1/2 c. grated mozzarella1-2 green onions, sliced (you could also try using thinly sliced red onion instead)1/4 c. grated carrot2 tsp. minced cilantro1 T. chopped peanutsSpread peanut sauce onto prepared pizza crust. Sprinkle 1 c. mozzarella, onion, chicken, carrots, cilantro, nut, and then the rest of the mozzarella. Bake pizza for 10-15 minutes at 425 degrees, or until edges of crust turn golden brown.Here's the pizza crust recipe I use (thanks to Mike's mom) just in case you don't have one you like:

Pizza Crust 1 1/2 c. warm water1 pkg. yeast (2 1/4 tsp.)2 tsp. salt3 T. Oil31/2 - 4 C. flour, enough to make a stiff doughDissolve yeast in water. Add other ingredients and knead for 8 minutes. I actually don't let the dough rise at all, so pizza night is actually pretty time friendly. I just plop the dough on a cookie sheet on which I've drizzled olive oil and sprinkled corn meal and use my hands to roll it out. Then put your toppings on and bake it up.

1 comment:

  1. We tried this tonight with our own favorite pizza crust. I didn't use the hoisin sauce or the sesame oil - just substituted the canola oil. We loved it! Thanks for the recipe!