03 September 2011

So I have to admit, I'm kind of proud of myself.  I stepped outside my comfort zone and cooked something I have never cooked before.  I faced one of my kitchen fears and came out victorious!

One of my kitchen hang-ups is anything involving yeast.  It intimidates the heck out of me.  When I browse recipes, if I see the words "yeast" or "rolling pin" I immediately skip past it.  Until June (when I had to roll out fondant for my daughter's Very Hungry Caterpillar birthday cake), I had never even owned a rolling pin.  But I won a box of Pampered Chef pizza crust mix as a door prize a while back and had yet to use it.  I saw this recipe for Thai chicken pizza and had to make it.  I was going to buy a prebaked pizza crust like I always do, but then I remembered the box of pizza crust mix tucked away in the back of my baking ingredients shelf.

I got out that box, faced my fears, and made something with yeast in it!  I'm not going to lie to you: it was a lot more work than the prebaked crust, and it was a LOT more messy.  But I am glad I did it.  It turned out well.  And it honestly did taste better than the store brand pizza crust I usually buy.

Thai Chicken Pizza

1 pizza dough (enough for a 13” thin crust pizza)
½ cup peanut sauce
1 cup cooked chicken, shredded or diced
½ shallot, thinly sliced
½ cup matchstick carrots
½ cup mozzarella cheese, shredded
2 green onions, sliced
1 handful cilantro, chopped

Preheat oven to whatever temperature your pizza dough is supposed to be cooked at.  Place dough on center of pizza stone or well greased metal baking pan. Press out dough to within ½” of edge.

Spread the peanut sauce over the pizza dough.  Sprinkle the chicken, shallot, carrot, and cheese onto the pizza.

Bake until crust is golden brown around edges, about 15-20 minutes, depending on your dough

Sprinkle the green onions and cilantro on top of the pizza.

Makes 4 servings, 2 pieces each.

Use the baking directions that come with whatever crust recipe you are using.  Mine said to bake it at 425° for 15 to 20 minutes.  It was perfect at 18.

Crust aside, this pizza is so good!  You can either make your own peanut sauce, or do what I did and use your favorite jarred peanut sauce.  I used the Pampered Chef Thai Peanut Sauce.  I have another kind in my fridge that is much more spicy, so I added a teaspoon or so of that to it to add a kick.  The PC kind is not spicy at all.

My husband and I loved this pizza.  My three year old did not.  She said it was too spicy for her, which surprised me because usually she loves spicy things and has eaten things much spicier than this pizza! But oh well, that's why I keep hot dogs on hand!

The only thing I might add in the future is some kind of mushroom.

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  1. Thanks Erin. I think we were commenting on each other's blogs at the exact same moment! :)

  2. We just had a similar pizza to this for lunch! Your version sounds super tasty!