Thai Chicken Pizza

Please take a moment to check out Wilde in the Kitchen’s Bake Sale benefitting Relay for Life. And bid on my “Big, Fat, Chewy Multichip Cookies” or any of the other delicious treats up for grabs!

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I enjoy both traditional and nontraditional pizzas. But with how frequently I have pizza for dinner it’s refreshing to have some very different options out there.

So now it is time for a very nontraditional pizza. There is no tomato sauce or even pesto, instead the sauce is sweet Asian chili sauce. To continue with the lack of tradition, it’s topped with zucchini, peanuts and cilantro. The only things not out of the ordinary are the chicken, mozzarella and basil. But do not fear the unexpected because your taste buds will love this – that is if you are into nontraditional pizzas and Asian flavors.

In other news, I am off to a wedding in northern NJ on Friday followed by a day trip to NYC and then snuggles with my nephew Luke in Boston! Consider this your warning for baby pictures appearing next week.

One year ago: Grilled Steak Salad with Blue Cheese Dressing

THAI CHICKEN PIZZA

Serves 2-4

Ingredients:

1 recipe pizza dough

Olive oil, for brushing

1/4 cup sweet Asian chili sauce, plus extra for drizzling

1 shallot, thinly sliced

1/2 large zucchini, thinly sliced

1 tsp red pepper flakes

1 cup shredded cooked chicken

2/3 cup shredded mozzarella cheese

3 Tbsp chopped peanuts

2 Tbsp minced fresh cilantro

2 Tbsp minced fresh basil

Directions:

  1. Preheat the oven to 500 with a pizza stone on the bottom third. Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  Spread the chili sauce over the crust in an even layer.  Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and cheese.
  2. Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly.  Sprinkle evenly with the peanuts, cilantro, and basil before slicing and serving, with additional sauce drizzled on top if desired.

Source: Annie’s Eats

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