Chicken Thai Pizza

The top two pictures are the "from scratch" version and the bottom three pictures are the "easy-fast" version. Take your pick!








We were inspired by The California Pizza Kitchen. That is where we first ate chicken Thai pizza. And WOW E WOW!! Eric, my husband, came up with this easy recipe the other night. We like to have fun in the kitchen as you can tell:)

Chicken Thai Pizza

Ingredients:
1 Boboli pizza crust or make your crust from scratch (see below)
a handful of shredded carrots
4 chicken strips
banana peppers (optional)
1 (7 oz.) jar of peanut satay sauce *The brand we use is called A Taste of Thai.
mozzarella or cheddar cheese

1. First cook 4 chicken strips in the oven.
2. Shred a handful of carrots.
3. Spread peanut satay sauce on a pizza crust.
4. Add carrots.
5. Add chicken and banana peppers (optional).
6. Lastly add your cheese of choice and bake at 350 until cheese is melted. Enjoy!:)

To make the pizza dough from scratch,
Perfect Pizza Dough:

Ingredients

* 1 cup warm water
* 1 tsp. sugar
* 1 1/4-oz. packet active dry yeast
* 3 tbsp. olive oil, plus extra for coating
* 2 1/2 cups all-purpose flour, plus extra for dusting
* 1 tsp. salt

Instructions

1. Place 1/4 cup warm water in a small bowl. Stir in the sugar until dissolved, then sprinkle the yeast onto the surface of the water. Let the yeast float there for 1 minute, then stir it into the water. Let the yeast "proof" for 10 minutes. It should bubble a bit; if it doesn't, the yeast is outdated and inactive.
2. Pour the yeast mixture into a large bowl, then stir in the remaining water, and add the olive oil, flour and salt. With a wooden spoon, mix the dough until it forms a ball. On a lightly floured surface, knead the dough for 10 minutes, or until it is smooth and elastic.

Coat the inside of a large glass or ceramic bowl with olive oil. Press the ball of dough into the bottom of the bowl, then flip the dough over so the oiled side is on top. Cover the bowl with plastic wrap, then let the dough rise in a warm place until it has doubled in bulk, about 1 1/2 hours. Makes 1 1/2 pounds of dough.