Thai Chicken Pizza

posted by Maree 05-22-98 10:06 PM 


Wholemeal Pizza Dough 

6 cups all-purpose flour 
2 whole-meal flour 
3 scant tablespoons (20g/ 3/4 oz) active dry yeast 
600 ml/ 1 pint (approx) luke-warm water 
5 teaspoons superfine sugar 
1/4 cup (65ml/ 2 fl. oz) olive oil 
2 teaspoons salt 


This quantity makes 8 dough balls of 250g (8oz) each ball. 
Each ball serves one to two people depending on appetite. 

Make dough in usual manner. Divide dough into 8 balls. Excess dough 
may be frozen for later use in sealed plastic bags. Defrost at room 
temperature in plastic bag. 


Thai Chicken Pizza 

Reduce amount of red curry paste for a more mild taste. The following 
recipe makes 2 medium pizzas. 

Thai Sauce 

1 teasp. veg. oil 
2 teasp. Red curry paste 
1.5 tablespoons soft brown sugar 
1 400ml (13 fluid oz) can of coconut milk 
1 teasp. dried lemon grass or 1 tablesp. fresh chopped (root only) lemon grass 
1 tablespoon cornstarch 
1 juice and grated zest of one lime 
a little water 
3/4 cup (225g. / 7 oz.) crunchy peanut butter 
1 tablesp. fish sauce (nam pla) 


400g (13 oz.) trimmed chicken breast 
a little oil 
2 x dough balls (see above) 
1 1/4 cups (150g. / 5 oz.) grated mozzarella 
1 medium carrot, julienned 
1 cup (60g/ 2 oz) bean sprouts 
5 scallions sliced on an angle (Chinese style) 
1/2 bunch chopped cilantro (coriander) leaves 

 
Thai Sauce 

Heat the oil in medium pan over medium heat. Add curry paste and stir through.  Stir in sugar, mix well.  Add coconut milk, lemongrass, lime juice and zest.  Bring to a boil.

Make paste of cornflour with a little water. Stir into the sauce to 
thicken slightly. Strain this and then add peanut butter and fish sauce. 
Set aside to cool. This is your marinade. 

Place chicken breasts in shallow dish. Add enough marinade to marinade 
chicken. Cover and refrigerate overnight. Excess sauce can be stored in 
airtight container in 'fridge until needed for the base sauce. 

Preheat oven to 160 C/ 325F. Place chicken breasts on a lightly oiled 
oven tray and roast 12-15 min. Remove chicken and allow to cool completely.
Slice into strips across the breast. Use some of leftover marinade to 
slightly moisten. 

Place 2 pizza stones /tiles/ strong lightly oiled baking sheets in the 
oven (if pizza stones / tiles have been correctly seasoned before use, 
they shouldn't need oiling). 

Heat oven to maximum temperature - around 260 C / 500F. Roll out pizza 
dough so that you have two bases (rolling them out on a mixture of all-
purpose flour and fine/medium grind cornmeal gives a nice slightly 
crunchy texture if you like that). 

Cover bases with left over Thai sauce (marinade) and mozzarella, keeping a 
3cm (1 1/4 in.) border around the edge. 

Place the sliced chicken on the bases in a random pattern, leaving spaces 
for the other ingredients to fall into. 

Add the carrot, bean sprouts and scallions. Sprinkle with coriander 
(cilantro). 

Using wide spatula / pizza paddle (dusted with flour/ cornmeal mixture) 
carefully and gently slied each pizza onto stone/ tile/ baking sheet. 
Cook 10 mins or until ready. Remove when cooked and golden. Slice
each pizza into 8 and serve immediately. 

 

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