Thai Kwon Dough - Thin-crust Thai Chicken Pizza with Zesty Peanut Sauce
Makes 1 pizza, 8 slices
Ingredients:
Peanut Sauce:
1/4 cup light peanut butter
1/4 cup hoisin sauce
1 tbsp freshly squeezed lemon juice
2 tsp sesame oil
2 tsp grated gingerroot
1 tsp each liquid honey, reduced-sodium soy sauce and red wine vinegar
1 tsp minced garlic
Pinch crushed red pepper flakes
1 cup chopped cooked chicken breast (see recipe tip)
1 12-inch, prebaked, whole-grain, thin-crust pizza shell
1 cup packed shredded light Monterey Jack cheese (4 oz/113 g), divided
1/3 cup bean sprouts
1/4 cup each shredded carrots and chopped green onions
2 tbsp chopped roasted peanuts
1 tbsp minced fresh cilantro
Method:
Preheat oven to 425ºF.
To make sauce, combine all sauce ingredients in a small saucepan and heat over
medium-high heat until bubbly, stirring constantly. Remove from heat and let cool
slightly.
Mix 1 heaping tbsp of peanut sauce with chicken cubes and set aside. To assemble
pizza, spread remaining peanut sauce evenly over crust. Top with half the shredded
cheese. Distribute chicken cubes evenly over cheese. Top with bean sprouts (break
them into smaller pieces if you prefer), carrots, green onions and peanuts, in that
order. Sprinkle remaining shredded cheese over toppings.
Place pizza directly on middle oven rack and bake for 10 to 12 minutes, until cheese
is completely melted and edges are lightly browned. Sprinkle with cilantro before
serving.
Recipe Tip: We like using the breast meat from a rotisserie chicken because it’s so
moist. Grilled chicken would work in this recipe, too, as long as it’s not overcooked.
Per slice: 220 calories, 9.5 g total fat (2.9 g saturated fat), 13 g protein, 22 g carbohydrate, 1.2 g fibre,
18 mg cholesterol, 442 mg sodium
From: The Looneyspoons Collection: Janet & Greta’s Greatest Recipe Hits
Plus A Whole Lot More! Broadcast on Canadian Broadcasting Co. Radio’s North by Northwest Cooking Club