Closest thing to CPK's Thai Chicken Pizza that I have found. My favorite use of this recipe is left over turkey after the holidays to make this pizza. This is the best use for left over turkey I have found. Just a heads up; make extra, because this pizza gets better the next day. Don't let this recipe spook you (due to the large list of indredients). It's really not that much, and if you read though the entire cooking instructions several times to understand the steps, you will master an amazing pizza recipe.
NOTE: THIS RECIPE MAKES TWO PIZZAS!
SAUCE:
Combine all sauce ingredients in a sauce pan and heat on low until heated through and combined. Stir to ensure complete ingredient incorporated. Let simmer for a few minutes. Remove from heat and let cool.
DOUGH:
Dissolve yeast and sugar in warm water. Let set for several minutes until it gets a little foamy. Add 2 1/2 cups flour, oil, and salt. Knead on speed 2 (in a KitchenAid stand mixer or on a floured cutting board by hand) for about 2 minutes. Add remaining flour 1/2 cup at a time until dough starts to cling to hook and clean the sides of the bowl; (or until the dough cleanly pulls up from the floured cutting board).
Remove dough from mixing bowl (or floured cutting board) and place in a greased bowl, turning to grease the top. Cover. Let rise in a warm place for about an hour.
Punch dough down. Shape dough into rounds. Place on greased pizza stone sprinkled with corn meal.
THAI CHICKEN:
Toss Poultry of choice (diced to 1/4 inch dice or shredded from left over bird) with spicy peanut sauce. Set aside.
TO MAKE PIZZA:
Pre-heat oven to 500 F. Spread out pizza dough, top with 1/2 cup spicy peanut sauce and spread out sauce over entire pizza dough, leaving 1/4 inch crust without sauce. Top sauce with 3/4 cup Mozzarella cheese. Top with carrots, bean sprouts and chicken (or turkey). Top with remaining 1/4 cup cheese and chopped peanuts. Cook in oven 9-10 minutes, or until cheese is melted and bubbly and crust is browned. Remove from oven and top with cilantro. Let set five minutes before slicing and serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (419g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 733 | ||
Calories from Fat: 238 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 91.1mg | 28 % | |
Sodium 2550.2mg | 88 % | |
Potassium 542.2mg | 14 % | |
Total Carbohydrate 80g | 24 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 76g | ||
Protein 46.5g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 733
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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