Thai Chicken Pizza
We (N. and J.) are fortunate enough to live in a town with several very, very cool kitchen supply stores. One of them, Chef’s Catalog, also presents cooking classes several night a week, taught by everyone from local chefs to nutritional experts in the area.
I (J.) have attended a few classes, the first was homemade sausage making, and the most recent was a class called Pizza Pizzazz, instructed by some crazy and well informed young ladies from the Diabetes Care Center in Colorado Springs. I’m not diabetic, but if I were or cared for anyone who is, I would certainly feel better about the menu options diabetics after having attended this class.
Three pizzas were featured during the class including Thai Pizza (which we loved! – the recipe for which is below), Grilled Margherita Pizza, and something I’ve actually never heard of (let alone thought of) Ratatouille Pizza. The nice thing about all three is that they share a really fun and easy crust.
1 Cup whole-wheat flour
1 Cup All-Purpose Flour
2-1/4 teaspoon quick-rising yeast
1 teaspoon salt
1/2 teaspoon sugar
3/4 hot water
1 Tablespoon extra-virgin olive oil
1) Combine flours, yeast, salt and sugar. Add any herbs desired, and mix dough thoroughly.
2) Add water and oil, gradually, into a food processor with a regular blade (easy, huh?), until combines and forms a sticky ball.
3) Knead by hand or in the food processor for about a minute.
4) Cover and let rest for about 20 minutes or so.
5) Preheat oven to 500 deg F. and place a pizza stone or inverted baking sheet on the lowest rack.
6) Roll and/or toss dough until it’s as thick as you want.
7) Place dough on stone or baking sheet. Perforate with a fork throughout, brush with some olive oil if desired. Bake 5-7 minutes.
Thai Pizza with Cilantro Crust
1 red bell, diced
4 Scallions, thinly sliced
1/2 cup shredded part-skim mozzarella cheese
6-8 oz. boneless, skinless chicken breast, cooked
1/2 cup shredded red cabbage
1/2 cup bean sprouts
1/4 cup snipped cilantro (add to dough)
1/4 cup smooth natural peanut butter
1/4 cup water
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons minced fresh ginger
1 clove minced garlic
1 teaspoon sesame oil
crushed red pepper to taste
1) Follow pizza dough instructions, adding cilantro to the dry ingredients
2) Mix all sauce ingredients together and set aside one tablespoon
3) Top cooked pizza crust with majority of sauce, toss chicken with remaining tablespoon of sauce
4) Top pizza with ingredients, ending with cheese
5) Return to oven, baking on bottom rack until crust is crispy and golden brown and cheese is melted. It only took about 10-11 minutes for ours, and it was well done.
6) Garnish with red cabbage, cilantro, extra bean sprouts and chopped peanuts
Observations and Variations:
I (J.) feel that the red cabbage was a no value added garnish. Basically, it turns brown when its topped on a hot pizza.
We didn’t have any bean sprouts or peanuts, so they were out too.
Overall, this pizza was very, very good, and I would recommend this to anyone who thinks of pizza outside the box. Give it a try, and let us know what you think!