Thai Kwon Dough – Thai Chicken Pizza with Zesty Peanut Sauce

Recipe courtesy of my niece Carly, aka Crab Crackin Carly (food blog name)

Here is what she has to say about this recipe:

This recipe is from my FAVOURITE cookbook, The Looneyspoons Collection by Janet & Greta Podleski.

Nutrition Nugget: Monterey Jack cheese is low in tyramine, a compound found in many cheeses and other foods that can trigger headaches or migraines in some people. So if you’re prone to a throbbin’ noggin’, this variety might be your best cheese choice.

You can buy a pre baked 12-inch whole grain pizza shell, or make your own, here is a recipe:

Dough

  • 1 envelope (1/4-ounce) active dry yeast

  • 1 tsp sugar

  • 1/3 cup lukewarm water

  • 1 1/3 cups lukewarm water

  • 2 tsp coarse salt

  • 1/4 cup olive oil

  • 3 3/4 cups all-purpose flour, and flour for kneading and rolling

  • olive oil for oiling the bowl

In a small bowl, add 1/3 cup lukewarm water and 1 tsp. sugar. Add yeast and let sit until foamy, about 5 to 10 minutes.

Combine 3 3⁄4 all-purpose flour and salt in the bowl of a stand mixer. In a stand mixer fitted with a dough blade, add water, olive and yeast mixture and blend. Knead on low speed for about 10 to 12 minutes until the dough comes together and is smooth. Remove dough from the bowl. Turn dough onto a well-floured surface and continue knead by hand until smooth and elastic, about 2 to 5 minutes. The dough should be soft but not sticky. If dough is still too sticky, add a little more flour. Place the dough in a lightly oiled medium bowl and cover. Let rest in a warm spot until doubled, about 45 to 60 minutes.

Once the dough has doubled I take it out of the bowl and cut it into 4 equal dough balls. I usually use two balls to make two 10-inch pizzas. I freeze the other two piece dough balls for later use.

Peanut Sauce

  • 1/4 cup light peanut butter

  • 1/4 cup hoisin sauce

  • 1 tbsp freshly squeezed lemon juice

  • 2 tsp sesame oil

  • 2 tsp grated ginger root

  • 1 tsp liquid honey

  • 1 tsp reduced-sodium soy sauce

  • 1 tsp red wine vinegar

  • 1 tsp minced garlic

  • Pinch crushed red pepper flakes

Toppings

  • 1 cup chopped cooked chicken breast (see tip)

  • 1 cup packed shredded Monterrey Jack cheese (4 oz/113 g)

  • 1/3 cup bean sprouts

  • 1/4 cup grated carrots

  • 1/4 cup chopped green onions

  • 2 tbsp chopped roasted peanuts

  • 1 tbsp minced fresh cilantro

Tip: the best chicken to use is from a rotisserie chicken because it’s so moist. However, grilled chicken works in this recipe, as long as it’s not overcooked.

Preheat oven to 425 F.

To make sauce, combine all sauce ingredients in a small pot and heat over medium-high heat until bubbly, stirring constantly. Remove from heat and let cool slightly.

Mix 1 heaping tbsp of peanut sauce with chicken breast pieces, and set aside. To assemble pizza, spread remaining peanut sauce evenly over crust. Top with half the shredded cheese. Distribute chicken cubes evenly over cheese. Top with bean sprouts (break them into smaller pieces, if you prefer), carrots, green onions and peanuts, in that order. Sprinkle remaining shredded cheese over toppings.

For my recipe, I did not use bean sprouts nor carrots.

Bake for about 8 – 10 minutes, until cheese is completely melted and edges are lightly browned. Sprinkle with cilantro before serving.

Enjoy!

Thank you Crab Crakin Carly, I would not have thought of these ingredients on a pizza, but the picture looks delicious and I trust my niece's taste buds!

~ Tracy

This Foodie Friday brought to you by Heartland Cafe a great place for delicious food right here in Olde Town Okotoks.