Thai Chicken Pizza

Smokey Bob

<p />Pizza on the egg seems to be a very popular dish lately. Here is my take on a Thai chicken pizza: Stir fried chicken, spicy peanut sauce, mozzarella cheese on a buckwheat crust, finished with green onions and cilantro. [p]SB

The Naked Whiz

Smokey Bob,
I don't usually post like this, but OHHH MANNNN!!! Do you do mail order? That looks great![p]TNW

Smokey

Smokey Bob,[p]Yummmmmmmmy! That buckwheat crust is a great idea!

Smokin' Todd

Smokey Bob,[p]Dam I love this forum. So many ideas. That looks awesome. I can only imagine how the cilantro adds to taste and the smell of it. I love the smell of cilantro in sauces/soups...but a pizza must win it all. Definatley a photo of the week @ ST.com [p]ST

JK

Smokey Bob,[p]Wow. Looks great. Where can I get the recipe? I did a couple pizzas and a calzone yesterday, but this makes me want to eat pizza again today.

Smokey Bob

Thai Chicken Pizza on buckwheat crust
Buckwheat Crust
1 1/2-2 cups all purpose flour
1 cup buckwheat flour
2 TB olive oil
1/2 tsp salt
1 tsp sugar
1 pkg granulated yeast
1 cup war water (105-110ºƒ)[p]Put 1/4 cup of the warm water in a small bowl, add sugar and then yeast. Stir to mix and set aside to proof.(foam up)
Place 1 cup all purpose flour and buckwheat flour in bowl of heavy duty mixer or mixing bowl. Add salt mix, well.
Add proofed yeast mixture, rest of water; mix well. Add remaining all purpose flour as needed. Mixture will be stiff and a little sticky. Knead by hand or machine for 10 min. Place in oiled bowl, turn to coat, cover with towel and set aside to rise..about 1 1/2-2 hours. Punch down and cut into desired portions. I use 4 ounce portions to make a thin pizza. Place the rest into small baggies sprayed inside with cooking spray and freeze.[p]Thai Chicken (per serving...I have a healthy appetite!)
4-6 oz. boneless, skinless chicken breast (I like the Tyson even cook because of their even thickness) Thaw, cut into 1/4-3/8 " wide strips. Season to choice..I used Dizzy Dust.
Cook in a hot skillet or wok or egg them until done. Set aside.
Sauce (I sorta improvised as I went along, but this is pretty close)
In a microwave proof bowl:
2 TB peanut butter
1 1/2 TB rice vinegar
1 TB soy sauce
1 tsp Sambal (chili paste) or Tobasco to taste
1 TB minced or grated fresh ginger
1-2 TB honey
1/3 cup grated moazarella cheese[p]2 TB chopped green onions
2 TB chopped cilantro
Nuke to soften peanut butter and stir well. Adjust to taste. The sauce will be thin. Spoon a couple of spoons on the chicken turn to coat and set aside.
At this point I was afraid the sauce would be too moist for the dough so I thickened it a little with corn starch.
1/2 tsp corn starch in 2 tsp water. Add about half to peanut sauce and nuke for 30 sec. Check and stir after 10 sec. If you need more, add it ..if not continue for 10 more, stir, 10 more, stir, done.
Roll dough to desired size, spread on peanut sauce, sprinkle on cheese, place chicken on top. Cook at 550-600ºƒ dome for 4 1/2-5 min. Remove, sprinkle chopped green onions and cilantro on top and serve.[p]SB