THAI CHICKEN PIZZA (SERVES 2)
I especially love the visual interest in this week's selection. The colors were wonderful. Like a Technicolor dream pizza! Kohlrabi would be a great substitute for the broccoli stems if you prefer, or have a bunch just lying around. I love broccoli stems, and hate the thought of the florets getting all the action. Use those stems! For you vegetarians out there substitute tofu for a wonderful variation.
CRUST
Use one third of the pizza dough (enough for one medium pizza) - I subbed 1 cup bread flour for whole wheat.
SAUCE
Peanut Sauce - I halved this recipe and still had leftovers for dipping.
TOPPINGS
- 1 pastured chicken breast
- 2 carrots - peeled, julienne
- 2 broccoli stems only - peeled, julienne
- 1 tablespoon extra virgin olive oil (EVOO) + more to brush crust
- 1 cup sprouts - washed
- 1 green onion - sliced thin
- lime wedges for garnish
- hot sauce - optional
Preheat oven to 350°. Cook chicken in preheated oven for about 35 minutes or until internal temperature reaches 170°. While the chicken is cooking prepare vegetables, and sauté carrots and broccoli stems in 1 tablespoon EVOO over medium heat. Stir frequently, and cook for about 4 minutes. Remove from heat and set aside.
While the chicken finishes up, shape your dough into the desired shape, adding as little flour as possible. Poke several small holes in the crust with a fork to prevent bubbling. Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking. Once you have removed the chicken from the oven, increase heat to 500°. Brush crust with a bit of EVOO, and cook without toppings for about 5 minutes. Chop chicken into bite size pieces and set aside. Add peanut sauce to crust and spread evenly. Then add chicken, carrots, broccoli stems, sprouts, and onion. Cook for 10 or so minutes more, or until golden brown.
Serve with lime wedges, and hot sauce.
Want to see more pizza ideas? Click here! Or, if you have an idea or suggestion for a pizza do let me know! I would love to hear from you!
