Thai chicken pizza is one of my favorite recipes with peanut butter.
We like pizza in our household, and we particularly like pizza recipes on Platter Talk. This past Sunday found us at the cottage enjoying a perfect summer weekend. Sometimes those weekends include rain, even a hard rain – albeit brief.
Such was the case this past Sunday afternoon, following a hot and humid Saturday filled with our boys and a few good friends. When the rain came on Sunday there was a palpable sense of relief by all for the much needed break from our humidity.
It seemed like an ideal afternoon for pizza and so on went the oven and out came the stone.
I’ve only made this Thai chicken pizza a few times, the reason for this I can’t give you because it’s among my favorites. There’s spice, there’s sweet, there is a little salt, and there is some bitter – all flavors that are commonly associated with Thai cuisine.
I find the flavor of this to be so complex that it could easily be prepared sans chicken or meat of any kind. I personally love chicken and it provides a nice mellow protein to accompany the more aromatic ingredients. Besides, this seemed like an excellent use of the Cornell chicken barbecue that was leftover from the previous day.
I’ve found that (shredded) rotisserie chicken from our favorite grocery store works very well too and eliminates the hassle of having to prepare chicken just for this recipe.
On this Sunday afternoon, along with this great tasting pizza, came another fun component to the day. Our oldest son’s friend, Noah – a budding 17 year old entrepreneur and aspiring photographer asked if he could do a photo shot with me.
It had been a long time since I had done a joint photo shoot and I enthusiastically consented. There is something special about the energy of a younger person who is excited about their future and their passion. We essentially made the pizza together, shooting as we went and of course after.
Some three hours and maybe a few crumbs later, we found ourselves packing up for the hour ride back to to “town” and plans for the following cottage weekend already in motion. We love summer, and we love pizza. Hope you try this one! -Dan
- Pizza Dough
- 1 tablespoon olive oil
- ¼ cup green onion thinly sliced
- 1-2 cloves garlic diced
- 1 cup crunchy peanut butter
- ¼ cup low sodium soy sauce
- ½ cup coconut milk
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon fish sauce optional
- 1 hot chili pepper seeded and finely chopped
- ¼ cup cilantro leaves chopped (and more for garnish)
- juice from 1 lime or ½ lemon
- 1 ½ cups shredded chicken rotisserie chicken works great!
- ½ cup shredded white cheddar cheese
- 1 tablespoon crushed red peppers
- Preheat oven to highest setting (if using pizza stone) or 400 degrees F. if using medal baking sheet.
- Using large saute pan, warm olive oil over medium heat and add green onions and garlic, sauteing until tender and translucent.
- Add peanut butter and coconut milk, stirring until melted and thoroughly incorporated.
- Add soy sauce, brown sugar, salt, fish sauce, chopped chili pepper, cilantro leaves and lime or lemon juice.
- Stir mixture over low heat until completely blended.
- Place dough on stone or baking sheet and top with sauce.
- Evenly distribute chicken over sauce.
- Top with cheese and red peppers
- Place in oven for 18-25 minutes, until crust is golden brown.
- Garnish with additional cilantro leaves.
In lieu of crunchy peanut butter, use creamy type and crush some peanuts for added texture.