Friday, March 2, 2012

Foodie Friday: Thai Chicken Pizza



I know, I know... don't fall out of your chair- I actually got back in the kitchen last night.  I have had maybe two nights in the last two weeks without something going on after work. Needless to say, that doesn't leave much time for cooking. Or energy for cooking for that matter.

I saw this recipe on Pinterest and have been dying to try it. Of course the week that I decide to make it, there happens to be a bean sprout recall. Such is life. I had already bought all the rest of the ingredients so I went for it anyways.

I was very pleasantly surprised. It looked good, but it actually tasted even better than I expected it to. The whole thing had sort of an egg roll vibe to it and it's definitely something I would make again whenever I'm craving a non-traditional pizza.

Thai Chicken Pizza {photo and recipe from Closet Cooking

  • 1 batch of pizza dough
  • 1/2 cup sweet chili sauce
  • 1 cup cooked chicken, cut bite sized pieces (I used rotisserie)
  • 1/2 red bell pepper, sliced
  • 1 carrot, julienned 
  • 1 handful bean sprouts
  • 2 green onions, sliced
  • 1 cup mozzarella cheese, shredded
  • 1 handful roasted peanuts, chopped (optional)
  • 1 handful basil, chopped (optional)
  • 1 handful cilantro, chopped (optional)
Directions
  1. Preheat oven and pizza stone to 400 degrees.
  2. When stone and oven are preheated, remove stone from oven.
  3. Spread the dough out onto stone and spread the sweet chili sauce over it.
  4. Sprinkle the chicken, red bell pepper, carrots, bean sprouts, green onions, cheese and peanuts onto the pizza.
  5. Bake in oven until golden brown on top, about 10 minutes.
  6. Sprinkle the basil and cilantro on to the pizza.

A few notes: 
  • I used rotisserie chicken because I was short on time. Chicken marinated in some sort of Thai marinade and then grilled would probably be even better.
  • I was feeling lazy and didn't want to get out the mandolin, so I just used a potato peeler to thinly slice the carrots and then cut the long strips into shorter pieces. 
  • I used pre-made sweet chili sauce and being a spice lover, it was a little too mild for me. Next time I'll probably take a crack at making my own or mix in some sriracha for a little heat before spreading it on the pizza. 
  • Obviously mine lacked the bean sprouts. I will be using those next time as well. 
All in all, this was a huge success in my book. Perfect for an easy, but different, weeknight dinner. Give it a try and let me know what you think!

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