Sunday, August 15, 2010
Thai Chicken Pizza
This was amazing. Incredible. Perfect. Delicious. A must make recipe. So what are you waiting for?! Go make it!!
I stumbled across this recipe on Eating Well, which is my favorite recipe source for healthy, well-balanced recipes. I immediately added it to our menu and couldn't wait to try it. The night I planned to make it I wasn't in the mood to cook so I was going to skip it but John encouraged me to just make it and we were both so glad I did. The peanut sauce is delicious and really made the whole pizza. We were both so happy with this- I can't wait to repeat it.
Source: Adapted from EatingWell.com
20 ounces prepared whole-wheat pizza dough (or pre-made crust like Boboli)
1/4 cup smooth natural peanut butter
3 tablespoons water
2 teaspoons reduced-sodium soy sauce
2 teaspoons rice vinegar
1/2 tsp. ground ginger
1 clove garlic, minced
1 teaspoon canola oil
8 ounces boneless, skinless chicken breast, trimmed and diced
1 red bell pepper, diced
2/3 cup shredded part-skim mozzarella cheese
Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
If using fresh dough, roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.If using a pre-made crust like Boboli, skip this step.
Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Add bell pepper and 1 tablespoon of the peanut sauce to the chicken; toss to combine. Set aside.
Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.