Thai Chicken Pizza

Thai Chicken Pizza

adapted from Annie's Eats

1 recipe Pizza Dough (below)

1/4 cup sweet Asian chili sauce, plus extra

3 green onions, thinly sliced

1/2 medium to large zucchini, thinly sliced

1 1/2 cups shredded chicken*

1 cup shredded mozzarella cheese

1/2 cup small carrot slivers

3 Tablespoons chopped peanuts

3 Tablespoons chopped cilantro

Make pizza dough.

When the dough is done rising, preheat oven to 500 degrees.

Roll out the pizza dough into rounds. Brush the perimeter with olive oil. Spread the chili sauce evenly over the top. The layer with first the green onions, zucchini, chicken, cheese, and carrots.

Bake until the cheese is melted and the crust is golden brown, between 10-12 minutes.

Remove from oven and let cool for a minute.

Sprinkle the top evenly with the cilantro and peanuts. Then drizzle more chili sauce over the top.

*I love to use rotisserie chicken. 


Pizza Dough:

1/2 cups warm water

2 1/4 teaspoons instant yeast

4 cups bread flour

1 1/2 teaspoons salt

1 1/4 cup room temperature water

2 Tablespoons olive oil

Measure warm water in a bowl. Sprinkle yeast over the top. Let it rest for about 10 minutes. In the bowl of a stand mixer, combine the flour and the salt. Measure room temperature water and add to the yeast/water mixture.

With the mixer on low speed, slowly incorporate the water mixture and the olive oil into the dry indredients.

Mix until it is well combined and the dough is formed. Switch to the dough hook. Knead the dough in the mixture on medium-low speed for about 5 minutes. The dough should be smooth and elastic. Form the dough into a ball and transfer to a lightly greased bowl. Coat the dough. Cover with a piece of plastic wrap and let it rise until doubled in size. Roughly 1 1/2 hours**.

Punch the dough down. On a lightly floured surface, divide the dough into two pieces. Form each piece into a ball. Cover with a damp cloth and let it rest for 10 minutes.

Shape dough with a rolling pin into two round pizza crusts. Transfer to a pizza stone. Brush edges with olive oil. 

**Here is a great trick I learned for cutting the raising time in half, run the dryer on the fastest cycle. When it is done (and empty), place the bowl of dough uncovered in the warm dryer and then shut the door. The warm heat left over from the drying cycle with make that dough rise in half the time. Yippee, who couldn't use that?

article printed from Just Another Day in Paradise:

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