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California Pizza Kitchen's Thai Chicken Pizza
Ingredients
- 1/2 c. peanut butter
- 1/2 c. hoisin sauce
- 1 Tbsp. honey
- 2 tsp red wine vinegar
- 2 tsp chopped ginger
- 2 Tbsp. roasted sesame oil
- 2 tsp soy sauce
- 1 tsp Vietnamese chili sauce (or possibly dry chili flakes)
- 1 Tbsp. oyster sauce
- 2 Tbsp. water
- 1 Tbsp. extra virgin olive oil
- 10 ounce boneless skinless chicken beast cut 3/4" cubes Basic pizza dough for 2 pizzas (or possibly 2 prepared pizza crusts) Cornmeal or possibly flour for handling
- 2 c. shredded mozzarella cheese
- 4 x scallions slivered diagonally
- 1/2 c. white bean sprouts
- 1/4 c. shredded carrots minced roasted peanuts
- 2 Tbsp. minced fresh cilantro
Directions
- To make spicy sauce: Combine sauce ingredients in a small pan over medium heat. Bring the sauce to a boil; boil gently for one minute. Divide into 2 portions for use on chicken and pizza; set aside.
- To make Thai chicken: Cook the chicken in extra virgin olive oil over medium-high heat, stirring, till just cooked, 5 to 6 min, don't overcook. Set aside in refrigerator till chilled through. Once chilled, coat the chicken with 1/4 c. sauce. Set aside in refrigerator.
- To make the pizza: Use a large spoon to spread 1/4 c. sauce proportionately over pizza dough within the rim. Cover sauce with 3/4 c. cheese. Distribute half the chicken pcs over the cheese followed by half the green onions, bean sprouts,and carrots, respectively. Sprinkle an additional 1/4 c. cheese over the toppings and top the pizza with 1 Tbsp. minced peanuts.
- Transfer the pizza to oven; bake till crisp and golden brown and the cheese is bubbly, 9 to 10 min. When cooked through, remove pizza from oven. Sprinkle 1 Tbsp. minced cilantro over the warm cheesy surface. Repeat with remaining ingredients for a second pizza.
- This recipe yields 2 nine-inch pizzas.
- Yield: 2 nine-inch pizzas
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