I love marinara sauce and pepperoni as much as the next gal, but when you eat pizza every Friday night (self-imposed…I know), a little variety is necessary. One of my favourite pizzas at California Pizza Chicken (CPK to those who know it well) is the Thai Chicken Pizza. Yep…Asian flavours again…what’s your point? I came up with my own version of this pizza, using a peanut sauce recipe that I usually toss with soba noodles or spaghetti. Of course, you could always buy a jar of peanut sauce from the grocery store, but where’s the fun in that?
For tips on buying Asian ingredients, see the Spring Roll post.
Mince 3 cloves of garlic and grate 1 tsp of fresh ginger. A great tip for the ginger: If you don’t use ginger very often, peel it with a knife or by scraping with a spoon (seriously, it works) and freeze the peeled pieces of ginger in a ziploc bag. When you need some ginger for a recipe, simply remove the ginger from the bag on grate it on a microplane. You’ll get a feathery, light pile of ginger. Last time my friend was visiting, she peeled a big piece of ginger root for me. Now that’s friendship!
The Other Toppings
Cut up one skinless breast of chicken into bite-sized pieces. Cook in a skillet until almost cooked through. Remember, the chicken will cook further on the pizza, so you don’t want to overdo it.
Preheat the oven to 500 degrees F. On a lightly floured surface, roll the store-bought or homemade dough into a circle and place on a cookie sheet or a pizza paddle. Spread about 3/4 cup peanut sauce on the crust and then place the toppings over the sauce. Bake. See recipe below for details.
1/2 cup creamy peanut butter