Tuesday, July 26, 2011

Thai Chicken Pizza (on Naan Bread)

I came across the idea for a Thai chicken pizza using naan bread rather then traditional pizza dough on foodgawker and I knew I had to give it a try. The original recipe seemed too simple though so I decided to use a recipe from California Pizza Kitchen instead. I've never had this particular pizza at the restaurant so I can't say how accurate it is, but I can say this is a tasty and simple way to prepare dinner. I know carrots and peanuts seem like a weird pizza topping, but it really works here. Everything comes together perfectly and using naan bread in place of the pizza dough makes everything really simple.

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I know the ingredient list is crazy long, but you probably have most of the ingredients on hand. The only thing I had to get was the oyster sauce and I used Sirachi for the chili sauce. The naan bread I used was garlic flavored and super tasty. Oh and I didn't use bean sprouts since the store didn't have any.

Besides the naan bread the only changes I made were to roast the chicken in the oven before shredding it and cut the sauce in half. I also added only a spoonful of peanut butter since I'm not a huge fan and some people complained about it being too strong. It worked out perfectly for me, but do what you like. I also avoided coating the chicken in the sauce because I didn't want the sauce to be overpowering.

Would I make this again? For sure. I plan on making this the next time we have a movie night since it'd be a great appetizer.

Ingredients:

Spicy peanut sauce:

1/2 cup peanut butter
1/2 cup hoisin sauce
1 tablespoon honey
2 teaspoons red wine vinegar
2 teaspoons minced ginger (or more if you wish)
2 minced garlic cloves
2 tablespoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon vietnamese chili sauce (or dried chili flakes)
1 tablespoon oyster sauce
2 tablespoons water

Thai chicken pieces:

1 tablespoon olive oil
10 ounces boneless skinless chicken breasts, cut into 3/4 inch cubes

For the pizza:

Naan bread (or pizza dough)
2 cups shredded mozzarella cheese
4 scallions, slivered diagonally
1/2 cup white bean sprouts
1/4 cup shredded carrot
2 tablespoons chopped roasted peanuts
2 tablespoons chopped fresh cilantro

Directions:

Preheat oven to 350 degrees (500 degrees if you're using regular pizza dough).

1. Combine sauce ingredients in a small pan over medium heat. Bring the sauce to a boil; boil gently for one minute. Divide into 2 portions for use on chicken and pizza; set aside.

2. To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook. Set aside in refrigerator until chilled through. Once chilled, coat the chicken with 1/4 cup sauce. Set aside in refrigerator.

3. To make the pizza: Use a large spoon to spread 1/4 cup sauce evenly over pizza dough within the rim. Cover sauce with 3/4 cup cheese. Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively. Sprinkle an additional 1/4cup cheese over the toppings and top the pizza with 1 TBSP chopped peanuts.

4. Transfer the pizza to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 minute. When cooked through, remove pizza from oven.

5. Sprinkle chopped cilantro over the hot cheesy surface.

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Source: California Pizza Kitchen

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