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THAI CHICKEN PIZZA
This is my version of a wonderful dish that I ordered in a trendy Atlanta restaurant a long time ago. It was really good but too hot for me
so I toned it down just a bit. I found a couple of recipes on the Web that claimed to
have invented this dish, but it was a chef's signature dish at the place I had it, so I consider
this the original version. It is exotic, tasty and simple to make. I sometimes use the Thai Peanut Sauce mix that
I find at my local market, because making your own from scratch is time consuming and expensive.
I also use the lower fat coconut milk, which doesn't affect the sauce in any way.
If you want to make your own peanut sauce, the recipe is included after the prep instructions below.
What You Need
1 Recipe Basic Pizza Dough for a 16 inch pizza or purchased crust
1 Cup peanut sauce
3 boneless chicken breasts*
1 carrot
6 green onions, chopped, green tops included
1 cup fresh bean sprouts
1/4 cup finely chopped peanuts (optional)
1/3 cup fresh cilantro
Crushed red pepper, to season individally when served
(*If desired,marinate chicken breasts in 1/2 cup of peanut sauce overnight. This makes
a richer dish, but is not necessary. I also think it gives the chicken a weird texture, kind of rubbery.
Reserve marinade for later if you use this step.)
Preheat oven to 400° F. Roll out the pizza dough and bake until very lightly browned. Cool
slightly before building your pizza.
Julienne the carrot. Slice green onion. Chop cilantro. Set aside.
Sauté chicken breasts in oil until just brown on both sides.
Cut into slices or cubes and stir in a few tablespoons of peanut sauce, set aside.
Spread 1/2 cup peanut sauce evenly on crust,leaving a 1/2 inch border
Spread chicken evenly over pizza. Sprinkle the onions and carrots on top of that, add raw bean sprouts
and cilantro in that order. Drizzle reserved peanut sauce over pizza. Sprinkle chopped peanuts on
top of desired. Bake pizza for 10 to 15 minutes or until the crust is a light brown. Let cool a bit, slice and serve.
You can serve with crushed red peppers and more fresh cilantro, for individual tastes. The original version I had
was very hot, so I imagine it was intended to be that way. Remember, my version is the toned down one.
THAI PEANUT SAUCE
This sauce can be used many ways, not just for this pizza dish. It makes a great grilling sauce for meat or veggies.
4-6 minced garlic cloves
1 T minced shallot*optional
2 tsp minced fresh ginger
1 tsp lime zest
1/3 cup fresh lime juice
1 T crushed red pepper
1/4 cup chopped fresh cilantro
2 T honey or dark sugar
1/3 cup lite soy sauce or Braggs Liquid Aminos
4 T smooth peanut butter
1/4 cup chopped peanuts
1 can coconut milk
Shake of sea salt
Makes about 4 cups
Take all the ingredients and put in a blender or food processor blend on high until puréed.
Put puree in sauce pan and simmer until thickened (but not thick like peanut butter). Stir often.
Cool and pour into airtight container,
if not using immediately.This sauce will keep in the fridge for
up to one week, in an airtight container.
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