Friday, February 18, 2011
We love Thai and Italian food at our house, so when I saw this recipe combining the two genres over at Scribbit: Motherhood in Alaska, I knew we had to give it a try. She said that it was a knock-off of a pizza by the same name at California Pizza Kitchen. I’ve never had their version to say how it compared, but it was certainly a hit at our house!
Click here for printable recipe.
FOR SAUCE: (or use store bought Thai peanut sauce to save time)
½ cup peanut butter
½ cup hoisin sauce
1 Tbs. honey
2 tsp. red wine vinegar
2 tsp. minced ginger
2 minced garlic cloves
2 Tbs. toasted sesame oil
2 tsp. soy sauce
1 tsp. chili sauce
1 Tbs. fish sauce (or 1 tsp. salt)
2 Tbs. water
1 Tbs. olive oil
1-2 boneless skinless chicken breasts, cubed
1 pizza crust dough
cornmeal or flour, for handling
2 cups shredded mozzarella cheese
2 green onions, slivered diagonally
1/2 red bell pepper, cut in thin slices
½ cup white bean sprouts
¼ cup shredded carrot
1 Tbs. chopped roasted peanuts
1 Tbs. chopped fresh cilantro
Preheat oven to 450°.
To make the sauce: Combine sauce ingredients in a small pan over medium heat. Bring the sauce to a boil; boil gently for one minute. Divide into 2 portions for use on chicken and pizza; set aside.
To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook. Set aside in refrigerator until chilled through. Once chilled, coat the chicken with 1/2 cup sauce. Set aside in refrigerator.
To make the pizza: Spread 1/2 cup sauce evenly over pizza dough within the rim. Cover sauce with 1 cup cheese. Distribute half the chicken pieces over the cheese followed by the green onions, pepper strips, bean sprouts, and carrots. Sprinkle an additional 1 cup cheese over the toppings and end with 1 tablespoon chopped peanuts.
Transfer the pizza to oven; bake 18-20 minutes. Sprinkle 1 tablespoon chopped cilantro over the hot cheesy surface. Slice and serve warm.