Yes, indeedy, not only is it Memorial Day, but it’s the monthly Secret Recipe Club “Reveal Day.” As a club member (your recipe blog must have at least 100 recipes posted), you are secretly assigned another member’s blog each month. Then you get to pick out a recipe from that blog, make it, and post it on Reveal Day when the secret’s out.
Before I get to the recipe, I do want to take a moment to thank all of the members of our armed forces, both past and present, for their sacrifices which have kept and continue to keep our country safe
This month, I was assigned Jaime’s Mom’s Test Kitchen. I am always amazed at how bloggers who have young’uns can have enough energy, not to mention organizational skills, to actually keep up with a blog and all that it entails. My chef’s hat is definitely off to Jaime and so many others. When I think back to the days of my little ones running around, I barely had time to take photos of them let alone food!
When I selected this yummy Thai Chicken Pizza, I wasn’t thinking ahead to the posting date. If I had, I would have picked out a more BBQ-themed recipe. I have no regrets, though, because I am a fool for anything with peanut butter sauce. You can just hand me a bowl of it and a spoon, and I’m a happy camper.
Jaime used a large flatbread for the crust. Since I couldn’t get my hands on one, I just substituted a thin Boboli pizza crust. Obviously, if you have a favorite from scratch pizza dough, you can easily substitute.
I’d had it in mind to try a clone of the California Pizza Kitchen’s peanut sauce which they use on their Thai pizza, so this seemed the perfect opportunity to make it. Quite the success all around, I must say. All the flavors combined beautifully—the sweetness of the pineapple played off the chicken and the other savory flavors so well. Roger and I along with our daughter, Amy, and her boyfriend, Blake, were in complete agreement on that. Blake works out regularly and eats mainly protein and vegetables. For him to actually eat and enjoy starch carbs is nothing short of amazing. I had extra chicken for him just in case—but he went for an extra slice of pizza. Score!
One year ago: Cold Asian Noodles with Peanut Sauce and Chicken
Two years ago: Cole Slaw – KFC Clone
Thai Chicken Pizza
Fran’s Notes – Ingredients below are for one pizza.
Ingredients for Peanut Sauce
- 5 tbl. peanut butter
- 3 tbl. brewed tea
- 3 tbl. rice vinegar
- 3 tbl. soy sauce
- 1 1/2 tsp. minced ginger
- 1 tbl. honey
- 1 tbl. sesame oil
- 1/2 to 1 tsp. sriracha
Ingredients for Pizza Topping
- 1 can (5 oz.) chicken (I used equivalent from a rotisserie chicken)
- 1 can (8 oz.) crushed pineapple, drained
- 1/2 large Vidalia onion, sliced
- 1 large red bell pepper, sliced
- 1 cup fresh spinach leaves, roughly chopped
- 1 small jalapeño, minced with seeds removed, optional
- 1 to 2 cups 3-cheese Italian blend (equal mix of Parmesan, Romano & Asiago cheeses) I used 2 cups
- 1/4 to 1/2 cup cilantro leaves for topping after baking
- 1 Boboli thin pizza crust
Preheat oven to 450o.
Place the peanut butter, tea, rice vinegar, soy sauce, minced ginger, honey, sesame oil, and sriracha in a food processor; blend until smooth.
Spread the sauce onto the pizza crust – use as much or as little as you would like. I had extra sauce left over which I used in a Thai chicken wrap.
Top the peanut sauce with the chicken, crushed pineapple, onions, peppers, spinach, and jalapeño if using.
Top with cheese of your choice. I used a 3-cheese (Parmesan, Romano & Asiago) Italian blend.
Bake for 8 to 10 minutes or until the cheese has melted. Sprinkle with fresh cilantro before serving.