Wednesday, February 10, 2010

Thai Pizza

Tonight I made a Thai pizza with some leftover peanut sauce I had from a tofu, noodle, veggie dinner I made the other night. A failed attempt at homemade pizza dough last week (it was so bad my boyfriend and I flipped a coin and the loser had to take leftovers for lunch the next day. I'm not kidding!) taught me that pizza dough is one of those things you just buy at Trader Joe's for $1.29 and don't waste your time with the homemade version. If you're Italian, go for it though. I am Polish and an amateur in the kitchen so I will be buying it. Moving on...


Trader Joe's whole wheat pizza dough (or any other you like)
1 or 2 carrots julienned in a mandolin (if you don't have a mandolin just cut as small as possible)
1 cup cooked chicken
1 cup or more shredded mozzarella cheese
1/4 cup sliced green onions
3/4 cup bean sprouts
1/4 cup cilantro (or less)
lime wedges
Sriracha hot chili sauce
1/2-3/4 cup peanut sauce (see recipe below)

Peanut Sauce Recipe:

Peanut sauce recipe is from the Book Tofu 1-2-3 (So many great recipes!)

Whisk together:

3 Tablespoons of soy sauce

1/3 Cup natural peanut butter

3 Tablespoons pure maple syrup

2 Tablespoons Rice Vinegar

1 Tablespoon water

1 Tablespoon sesame seeds

1 garlic clove, minced

1/2-1 teaspoon chili paste

The peanut sauce recipe will make more than you need for the pizza. It goes great with soba noodles and veggies, tofu, etc.

1. Roll out dough.
2. Spread peanut sauce.
3. Top with chicken, cheese, cilantro, bean sprouts, carrots and onions.
4. Bake at 450 for 12 mintues (or according to the directions for your pizza dough). 5. Add a few drops of the chili sauce and squeeze lime over pizza. Enjoy.


  1. My friend Vanessa makes her own pizza dough and I have had it! It's delicious and she says that it is super super easy. She uses a food processor to mix the dough. She also has a pizza brick in her oven! I will ask her how she makes hers and let you know! :)

  2. Yes, let me know! Mine was a disaster. I even used a pizza stone. I'm blaming it on the recipe. :)