Thai Chicken Pizza

This is one of the most awesome pizzas I have ever eaten, I absolutely loved it. C thought that the crust was fantastic, but it would have been much better with "normal stuff, like pepperoni". His other thought on it was that peanut sauce does not belong on a pizza. Well, I thought the peanut sauce went fantastically on the pizza and I am glad I am going to be able to enjoy all the leftovers myself. I didn't have any green onions on hand, but I didn't miss them at all. For the future, I will halve the recipe, making one for me and one "normal" one for C.




Thai Chicken Pizza

Sauce:
1/2 cup peanut butter
1/2 cup hoisin sauce
1 tablespoon honey
2 teaspoons rice wine vinegar
2 teaspoons minced ginger (or more if you wish)
2 minced garlic cloves
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon crushed red pepper
1 tablespoon oyster sauce
2 tablespoons water

Chicken:
1 tablespoon olive oil
½ pound boneless skinless chicken breasts, cut into 3/4 inch cubes

1 pizza dough, use your own recipe
cornmeal or flour, for handling
1 ½ cups shredded mozzarella cheese
4 scallions, slivered diagonally
1/2 cup white bean sprouts
1/4 cup shredded carrot

Directions
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.

To make 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 ¼ cup sauce. Set aside in refrigerator.

To make the pizza: Use a large spoon to spread ¼ cup sauce evenly over pizza dough within the rim. Cover sauce with ½ cup cheese. Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively. Sprinkle an additional ¼ cup cheese over the toppings. Make the second pizza in the same fashion. Transfer the pizzas to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 minutes. When cooked through, remove pizza from oven.


Pizza Dough
Barefoot Contessa

Ingredients

5/8 cups warm (100 to 110 degrees F) water
1 package dry yeast
1/2 tablespoon honey
1 1/2 tablespoons good olive oil
2 cups all-purpose flour, plus extra for kneading
1 teaspoon kosher salt

For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 1 ½ cups flour, then the salt, and mix. While mixing, add ½ more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.

When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.

Divide the dough into 2 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 12-inch circle and place them on baking sheets sprinkled with cornmeal.

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