Thai Chicken Pizza, Revisited

4/30/09: I'm so glad I gave this peanut sauce another shot- reducing the peanut butter was all it needed! (I've changed it in the ingredients list for you.) It is now PERFECT! Last time we liked this pizza, now we LOVE it! And I'm still extremely satisfied with my pizza dough recipe. It makes a medium-thickness, light puffy crust. The only reason I'll ever stray is to create a thin crunchy crust. I'm more of a deep-dish kinda girl, but it's always good to have options. 

2/20/09: According to Recipe Zaar, this is CPK's actual recipe (except for the crust which is my own). I suspect that they aren't giving away all of their secret ingredients, but I don't really care so much that it's an exact copy- as long as it's dang good! Dustin, who has never had the original, scarfed if down with no complaints. I thought it was very good, with one reservation: the peanut sauce is a little too peanuty. (I never thought I'd utter those words but it's true; apparently too much of a good thing does exist!) First off, the recipe makes too much sauce for 2 pizzas. So use it sparingly- you only need to coat the chicken and then a thin layer for the crust. Less is more. Next time I will use half of the amount of peanut butter. I've also had my eye on a couple of different peanut sauce recipes I want to try. I'll keep you updated with my results! Don't let my one complaint stop you from making this pizza though. Otherwise, it was fabulous! The toppings are to die for! Pile it high with carrots, scallions, and bean sprouts, finishing it off with fresh cilantro and even a few peanuts.

For one of the crusts I used 100% white whole wheat flour (no all purpose) as an experiment. I must say this stuff works miracles! It was the least whole-wheaty whole wheat pizza ever! I followed the same exact directions that I have already posted. The dough rose well and stayed light and puffy during cooking. A completely guilt-free alternative!

INGREDIENTS

Peanut sauce:

1/4 cup peanut butter

1/2 cup hoisin sauce

1 Tbsp. honey

2 tsp. red wine vinegar

2 tsp. ginger, minced

2 cloves garlic, minced

2 Tbsp. roasted sesame oil

2 tsp. soy sauce

1 tsp. chili sauce (or dried chili flakes)

1 Tbsp. oyster sauce (I didn't have any so I just added another Tbsp. of water)

2 Tbsp. water

2 boneless skinless chicken breasts, cooked and diced

2 pizza dough recipes

cornmeal, for dusting

4 cups mozzarella cheese, shredded

1/2 cup white bean sprouts

1/2 cup carrots, julienned

4 scallions, slivered

2 Tbsp. fresh cilantro, chopped

roasted peanuts (optional)

DIRECTIONS

1. Combine sauce ingredients in a small pan over medium heat. Bring the sauce to a boil and boil gently for 1 minute. Remove from heat and set aside until cooled. Refrigerate until use.

2. Cover cooked diced chicken with enough sauce to coat. Store in refrigerator.

3. Preheat oven and pizza stone to 450 F. Spread a thin, even layer of peanut sauce over each pizza crust. Top with chicken, green onions, carrots, bean sprouts, cheese, and peanuts (optional). You can reserve half of the carrots and bean sprouts to add at the end on top of the cheese if you wish.

4. Bake each pizza about 10 minutes, until the crust is golden brown and the cheese is bubbling.

5. Sprinkle with cilantro (optional: add more carrots, bean sprouts, and peanuts).

Makes 2 pizzas.

(Adapted from Recipe Zaar)