Thai Chicken Pizza

I first had this type of pizza at the Bryn Mawr dining hall back in college.  I remember whenever I would be over there for a class or music lesson around lunch time I got so excited that I got to have this type of pizza for lunch! It is also a type of pizza served at California Pizza Kitchen.  This recipe is one that I have basically made up based on the various times I have had it and other recipes I have seen.  If you like Thai food, specifically peanut sauce, you will probably love this pizza.  It's a nice variation on the normal pizza with red sauce and I highly recommend it (and so would a lot of others who have tried it)!


Like with my other pizzas, I tend to use a ball of pizza dough that I've made from my sourdough starter.  You can use any pizza dough that you like of course.  This is a whole wheat recipe that I like.  Trader Joe's makes good pizza dough as well that they have in the refrigerated section by the prepared foods.  The great thing about pizzas is that they can easily be modified and still taste great.  Feel free to leave off the chicken and increase the amount of vegetables if you want a vegetarian pizza.

Thai Chicken Pizza

yield: 1 14-inch pizza (serves 4 with a salad on the side)

INGREDIENTS:

• 1 ball pizza dough (see note above; if it's been in the freezer, put it in the fridge the night before)
• 1/2 cup smooth peanut butter (I use natural peanut butter)
• 1/4 cup low sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1-2 teaspoons sriracha (depending on how spicy you want it)
• 1 large boneless, skinless chicken breast (about 1/2 pound), cut into small, bite-sized pieces
• 1 teaspoon olive oil
• salt and pepper
• 1 red bell pepper, julienned
• 1 medium carrot, peeled and grated
• 1 bunch scallions, sliced (green and white parts)
• 1 large handful bean sprouts
• 1 large handful part-skim mozzarella cheese, shredded
•  chopped peanuts (optional)

DIRECTIONS:

• 1)  Take the ball of pizza dough out of the fridge and let it rest on the counter for a couple of hours to come to room temperature.  If you are in a rush, you could try to microwave it on LOW power, but check frequently.  
  
  2) Preheat oven to 450˚ F.  (Note: If using a pizza stone, make sure that it is in your oven before you start preheating.)  Once the ball of pizza dough is room temperature, shape it into the correct shape for your pan of choice.  I prefer a 14 inch round pizza pan, but you could also use a jelly roll pan or cookie sheet for a rectangular pizza.  I use a rolling pin and my hands (lifting up the dough) to help it into the right shape.  A silicone mat is super helpful for rolling and making sure the pizza is the right size.  Transfer to your pan of choice coated with cooking spray and let sit while the oven is preheating.  Once the oven has preheated, put the pizza crust in the oven for 5 minutes to prebake the crust.  (Note:  if you are using a pizza stone, make sure the oven has been preheated for at least 30 minutes before putting in the pizza.  You do NOT need to prebake the crust if using a pizza stone.)
  
  3) Meanwhile, in a medium mixing bowl, combine peanut butter, soy sauce, rice vinegar, brown sugar, and sriracha to make the peanut sauce.  Whisk until smooth.  Set aside.
• 4)  In a small skillet, heat 1 tsp olive oil over medium heat.  Add chicken and season with salt and pepper.   Cook, stirring frequently, until chicken is lightly browned and cooked through.  Remove from heat.
• 5)  To make the pizza, spread the peanut sauce over the pre-baked crust in an even layer, leaving about a one inch crust uncovered.  You might not use all of the peanut sauce depending on how big your pizza is.  I usually end up with a few tablespoons left over.  Add the chicken, julienned bell pepper, grated carrot and sliced scallions evenly over the peanut sauce.  Next add the bean sprouts, distributing them evenly around the pizza  Finally, sprinkle on the cheese.  You don't need a lot, because everything else on this pizza has a lot of flavors.  Make sure you can see all the veggies through the cheese!
• 6)  Bake in the preheated oven for about 10-15 minutes, until the cheese and crust has some light brown spots.  Check to make sure that the bottom of the crust is also brown in spots. If it's not and the top of the pizza is getting too brown, lay a piece of foil over the pizza and cook for a few more minutes until the pizza is lightly brown on the bottom.
  
  7) Transfer to a wire cooling rack for a few minutes (to help make sure the crust doesn't get soggy).  Sprinkle with chopped peanuts if desired.  Cut into pieces and serve!
• (recipe inspired by various Thai chicken pizzas I have had over the years!)