This pizza is inspired by chicken satay, with the flavors of curried chicken and peanut sauce. The refreshing salad on top adds crunch and juiciness. Pong Gari is the Thai name for the dry curry powder that finds its way into many Thai dishes. Peanut sauce is really a Western adaptation of Thai satay dipping sauce, which uses ground peanuts. I prefer the rich flavour of Japanese soy sauce, such as Kikkoman, rather than Chinese soy. While both are made from fermented soybeans, Chinese soy sauce is sometimes thickened with molasses.
Ingredients
1 pizza crust grilled on one side
1 tablespoon extra virgin olive oil
1 tablespoon grated Parmesan
1 cup shredded mozzarella
1/2 cup Chunky Tomato Basil Sauce
One 6-ounce (175g) Grilled Chicken Breast, torn into bite size chunks
Curry Glaze
1/4 cup honey
2 teaspoons curry powder
Pinch of red pepper flakes
Pinch of salt
Peanut Sauce
4 tablespoons smooth peanut butter
1/2 teaspoon minced fresh ginger
1/4 teaspoon chili paste
2 teaspoons soy sauce
4 tablespoons water
Salad
1/2 cup thinly sliced red peppers
1 cup bean sprouts
1 tablespoon coarsely chopped roasted peanuts
1 tablespoon coarsely chopped cilantro
Directiones
1. Combine all of the Curry Glaze ingredients in a small bowl. In another small bowl, combine all of the Peanut Sauce ingredients.
2. Brush the grilled side of the pizza crust with the oil. Dust with the Parmesan and sprinkle the mozzarella on top. Next, drop spoonfuls of the Chunky Tomato Basil Sauce onto the pizza. Add the chicken and drizzle the Curry Glaze over all.
3. Grill the pizza for 8-10 minutes. Just before serving, top the pizza with the salad ingredients. Drizzle the Thai Peanut Sauce over the salad.
Makes 1 Pizza
Recipe excerpted from Grilled Pizzas & Piadinas by Craig W. Priebe with Dianne Jacob. Published by DK Publishing. Copyright 2008 by Craig W. Priebe and Dorling Kindersley Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!