I think you know a recipe is good when you’ve written about it before. Every time you make something you get a bit more insight into making it, though, and get to refine it over and over again. Maybe I’m a food nerd but I really love seeing how recipes can evolve and change. Sometimes it’s because I get adventurous, sometimes it’s because someone else is in the kitchen with me and says, “Why don’t we try this?” and almost always the results are great.
This pizza is one such recipe. I’ve made it vegan (except for the crust), I’ve made it for lunches, I’ve made it for Luke’s family (including hungry teenage boys). Every time it’s been a crowd pleaser!
The recipe contains some suggestions and variations (including the vegetarian / vegan), so keep those in mind depending on what’s in your fridge. The peanut sauce recipe I posted earlier this week is fantastic for this!
Thai Chicken Pizza
Cooking time: 20-30 minutes
Difficulty: Easy, or so I figure
- 1 large pizza base of your choosing, thawed
- a few tbsp peanut sauce
- about 1/3 onion, sliced
- 1 Japanese eggplant (the thing that looks like an eggplant crossed with a zucchini), sliced into half coins
- 1 medium carrot OR 1/2 medium yam (kumera) OR equivalent in pumpkin or squash
- 1-2 chicken breasts or thighs, sliced OR about 1 package tofu imitation sliced chicken
- mozzarella or cheddar cheese, or vegan equivalent
- small handful fresh cilantro / coriander
Brown chicken in pan with a bit of oil and salt and pepper (and lemon, oregano, and cayenne pepper if you feel like it), cook until about halfway done or until you can no longer see any pink on the outside of the chicken slices. Chop onion and carrot or yam or pumpkin (seriously, just use some kind of yellowish root vegetable, whatever you want, okay?) into thick matchsticks. Microwave the carrot/yam/whatever for 1-2 minutes in the microwave, covered, until slightly softened. I like mine with a bit of crunch to it still. Fry the eggplant in a pan with about 2 tbsp oil, until slightly softened and going golden.
Spread the peanut sauce over your pizza base. Evenly distribute the onion, carrot/whatever, eggplant, and browned chicken over the pizza base. Sprinkle with cheese, and a little bit of freshly ground pepper. Bake in a 350 F / 180 C oven for about 10-12 minutes. Check to make sure everything is baking through, and remove from oven when the cheese is just starting to go a bit golden on the top.
Tear or loosely chop a bit of fresh cilantro / coriander over the pizza, and serve. I like a little extra dab of peanut sauce on the side to dip it in!