Saturday, 27 June 2009

Thai Chicken Pizza for BBD #21

I have made plenty of pizzas in my life, and average about once every two weeks now. Every one is different, I rarely look at instructions anymore. I love the versatility of pizza dough, how adding herbs, or different flours can change the flavour and texture so dramatically. Once you get into the habit of making your own dough it will seem far quicker and easier than ordering in, not to mention easier on the pocketbook!
For this month's Bread Baking Day - Pizza, I decided to make a Thai Chicken Pizza, and have some fun with the crust. I put in a little brown rice flour and chickpea flour for some interesting crunch. I kept the crust thin and went with a peanutty Thai sauce instead of tomato. This was a delicious pizza to have out on the deck and, as luck would have it, there is enough left over for breakfast.

Two Multi-Grain Thin Round Crusts
1 cup lukewarm water
2 1/4 tsp instant yeast
1 cup whole wheat flour
1 cup bread flour
1/2 cup brown rice flour
1/2 cup chickpea flour
1 tsp kosher salt
2 tbsp honey
2 tbsp olive oil
Combine all the ingredients in order given in stand mixer with dough hook. Scrape down bowl when necessary. Add more bread flour a little bit at a time if you need to to make the dough clean the sides and bottom to the bowl. Take the dough out and finish kneading on a lightly floured board until soft and no longer sticky. Form into a boule and place in a clean, oiled bowl - turning dough to oil it all over - and let rest until double in size, about 45 minutes to 1 hour.
Thai Chicken Pizza
Recipe adapted from
Whole-grain pizza dough (above)
1/3 cup smooth natural peanut butter
3 tablespoons water
2 tbsp reduced-sodium soy sauce
2 tbsp rice vinegar
2 teaspoons minced fresh ginger
3 cloves garlic, minced
1 heaping tablespoon chili garlic sauce
1 teaspoon canola oil
2 boneless, skinless chicken breasts, trimmed and diced
1 jarred roasted red bell pepper, diced
1 carrot, thinly julienned
4 scallions, thinly sliced
handful each Thai basil and cilantro, lightly chiffonaded
2/3 cup shredded mozzarella cheese
Place oven rack in the middle rack; preheat to 450°F. Coat a two round pizza sheets with cooking spray.
Roll out or stretch dough on a lightly floured surface into a 2 large circles. Transfer to the baking sheets. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
Meanwhile, whisk peanut butter, water, soy sauce, vinegar, chili garlic sauce, ginger and garlic in a small bowl until well combined.
Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions, carrot and 2 tablespoons of the peanut sauce to the chicken; toss to combine.
Remove the crust from the oven; spread evenly with the remaining peanut sauce. Sprinkle herbs on top of sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake until the crust is crispy and golden and the cheese is melted, about 10 minutes.
*If your pans don't fit side by side, put the racks on the top third and bottom third slots and rotate frequently.
Deadline: July 1st, 2009