Weekly Dish

Recipe links:

Mushroom-Arugula Risotto (I subsituted spinach for the arugula and served the risotto inside roasted portabello mushroom caps, which was pretty, and also added more mushroom-y goodness to the risotto.)
Sweet-Hot Grilled Chicken
Angel Hair with Goat Cheese and Caramelized Vegetables
Blue Cheese and Mango Quesadillas

Here’s an idea for pizza inspired by the restaurant where I worked in college. The chef there invented this pizza as a way to make the peanut sauce and grilled chicken–both of which he prepared in great abundance each week–serve double duty. Whenever I have leftover peanut sauce and a chicken breast that needs to be used, this simple preparation often finds its way into my oven.

Authentic Thai cuisine it is not, but I love the combination of the cooked and raw ingredients atop a fluffy crust. I keep meaning to experiment with different recipes for pizza crust, but so far, I tend to stick with the basic crust/foccacia recipe both because I have it memorized and because it takes so little time to throw together. But any crust will do if you have a recipe you prefer.

Thai Chicken Pizza

One half recipe pizza dough
One grilled chicken breast, sliced
1/2 cup Spicy Thai Peanut Sauce plus more for serving
A handful of shredded mozzarella cheese (optional)

Preheat the oven to 475 degrees. Stretch the dough to fit a round pizza pan or a rectangular cookie sheet, and prick the dough all over with a fork. Bake for 10 minutes. Spread the pre-baked crust with the peanut sauce, sliced chicken, and cheese. Bake for another 5 or 6 minutes, until the cheese is melted and the crust is light brown.

To serve, top with any combination of the following:
Cilantro leaves
Basil leaves (I used lemon basil)
Chopped peanuts
Shredded carrots
Sliced green onions
Bean sprouts
Snow peas or sugar snaps

Drizzle with remaining peanut sauce.

Posted: Sunday, July 16th, 2006 at 2:25 pm Filed under: Main Dish, Weekly Menu, Pizza, Chicken. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.