|Name:||Grilled Thai Chicken Pizza||Contributor:||Andrea Rainey|
|Description:||Grilled Thai Chicken Pizza||Posted:||2001-08-24|
|Key words:||Thai pizza chicken||Category:||Main Dishes|
|Ingredients:||Crust (from Cooking Light cookbook):
2 c bread flour
3/4 c water 120-140 degrees F
2 1/4 tsp (1 pkt) dry yeast
1/2 tsp sugar
1/2 tsp salt
1 Tbsp olive oil
corn meal (for assembly)
2 boneless skinless chicken breasts cut up in little chunks
1 Tbsp olive oil
sprinkle of salt and pepper
8 oz shredded mozarella
1 bottle House of Tsang Bankok Padang Peanut sauce (you won't use all of it)
1/4 c chopped fresh cilantro
1/2 c grated carrot
dry roasted unsalted peanuts -- quantity to taste, chopped or not
Load bread machine up the way the manufacturer tells you.
Put it on dough cycle.
Saute the chicken chunks in olive oil.
Sprinkle with salt and pepper.
Add 1-2 tbsp of peanut sauce at the end of cooking and coat the chicken.
Divide dough in half and roll each half into a 10-inch circle.
Do NOT make a lip around the edge.
Set the circles on a cookie sheet covered with corn meal.
Take the crusts out to the barbecue which is set on medium low, *flip* the crusts corn-meal side up and cook them 4-5 minutes until they puff up.
Rotate crusts as necessary to avoid the hot spot all grills seem to have.
Again flip crusts cooked side up, slide them onto the cookie sheet and come back in the house with them.
The cooked side is now cleverly the top!
Smear remaining peanut sauce to taste on each pizza with the back of a tablespoon.
Top with chicken.
Top with shredded mozarella.
Return pizzas to the grill for about 4-5 minutes (remember to rotate) or until the cheese is good and melted.
Slide the pizzas back onto the cookie sheet and come back in the house, where you top them with the cilantro, carrot and peanuts.