Thai Chicken Pizza
Every Sunday my family makes pizza for dinner. This tradition started when Andrew and I gave each other a pizza stone for Father's Day/Mother's Day this year. Sometimes we switch up the pizza every week, other times we get stuck in a rut - a delicious rut - where we eat the same pizza week after week after week. This pizza is one of those pizzas.
The ingredients include chicken, cilantro, peanuts, zucchini, to name a few. (No, this is not a meat lovers pizza - the pulled pork is for another pizza...stay tuned.)
You may recognize this pizza from Recipe Round Up Week #3 that Lauren wrote. She definitely gets all the credit for introducing this pizza to our family!
Also, if you are wondering, here is our favorite pizza crust. It is so easy! We usually make the dough after we get home from church at 12:30pm and then let it rise till we roll it out at 4:45. It really only takes 10 minutes to rise, but I like to take an afternoon nap, and this way I don't have to come back into the kitchen till its cookin' time...
Onto how to make the pizza: Roll-out your dough and place into onto the pizza peel.
Spread out your Sweet Asian Chili Sauce.
Add the cheese. (Honestly, we like to do this step last. We got so distracted with taking picture we just started throwing toppings on. Do the cheese last, it gets all brown and bubbly. Oh my gosh, so good!)
Add your zucchini
and chicken.
After It comes out of the oven top with Cilantro and Peanuts.
Hope you have this this Sunday for dinner, too! Enjoy!
INGREDIENTS
- 1 whole Batch Of Your Favorite Pizza Dough, Rolled Out To About A 12 Inch Diameter (or whatever size fits your pizza stone or other baking needs)
- ¼ cups Flour
- 1 Tablespoon Fine Corn Meal
- ½ cups Sweet Asian Chili Sauce
- ½ whole Zucchini, Thinly Sliced
- 1 cup Cooked Chicken Shredded
- ⅔ cups Shredded Mozzarella Cheese
- ¼ cups Chopped Peanuts
- 2 Tablespoons Fresh Cilantro
DIRECTIONS
Preheat your oven to 500 degrees F with a pizza stone in the oven. If you do not have a pizza stone, put a large baking sheet in the oven (make sure to use one that is large enough to house your dough).
Begin by adding some flour to your rolling surface. Take your dough that has already risen, and lightly knead it. Roll out the dough to about a 1/4 inch thick, or however your like the thickness of your crust.
Lay the dough down on a pizza peel (if you have one) that’s covered with corn meal. Otherwise put the dough on a surface that you can use to slide the entire pizza onto the hot pizza stone or pan. The corn meal helps assist with the pizza dough – so it slides off easily.
Spread the Asian chili sauce on the surface of the dough. Not too thick, not too thin. Add the sliced zucchini and shredded chicken. Top with the cheese.
Using your pizza peel, place the pizza into the oven on your cooking surface (stone or pan) and cook for about 15 minutes, keeping an eye on your crust and toppings so they do not burn. Every oven is different. With our oven and pizza stone combination, our pizza cooks for only 9 minutes.
Once the pizza dough is golden around the edges and the cheese is nice and bubbly, remove pizza from the oven.
Top with the crushed peanuts and fresh cilantro.
Slice and serve.
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