Thai Chicken Pizza (Makes 2)

This is a recipe for Thai chicken pizza like unto the one at California Pizza Kitchen. This picture is actually from CPK's menu because I don't have a picture of it.

It has a lengthy and sometimes hard to find ingredient list... but I ASSURE you it is DEFINITELY worth the time and effort you put into making it!! This is one of the best pizzas I have ever eaten. You have got to give it a try! This makes 2 pizzas so you can either 1/2 the recipe or just have a lot of pizza. I have never put the roasted peanuts on it and it was still good.

Sauce:
½ C. peanut butter
½ C. Hoisin Sauce
1 T. honey
2 tsp. red wine vinegar
2 tsp. minced ginger
2 cloves minced garlic
¼ tsp. salt
2 T. roasted sesame oil
2 tsp. soy sauce
1 tsp. oyster sauce
2 T. water

Thai Chicken pieces:
1 T. olive oil
10 oz. chicken cut into 3/4in cubes

Pizza:
Pizza dough (for 2 pizzas)
2 C. shredded mozzarella cheese
4 green onions, slivered diagonally
½ C. bean sprouts (white)
¼ C. shredded carrots
Roasted peanuts (opt.)
2 T. chopped, fresh cilantro

Combine sauce ingredients in a small pan over med. Heat. Bring sauce to a boil; boil gently for 1 minute. Divide into 2 portions to use on chicken and pizza; set aside.

To make Thai Chicken: cook the chicken in olive oil over med-high heat, stirring until just cooked (5-6 minutes). Do not overcook. Set aside in fridge until chilled through. Once chilled, coat chicken with ¼ C. sauce. Put in fridge.

To Make Pizza: spread ¼ C. sauce evenly over pizza dough within the rim. Cover with ¾ C. cheese. Distribute ½ of chicken over pieces (you can tear up the pieces), followed by ½ of the green onions, bean sprouts, and carrots. Sprinkle with an additional ¼ C. of cheese (covering toppings). Add chopped nuts. Bake 9-10 minutes (this may need to go longer—maybe 15 minutes).
While still hot (after cooking), sprinkle 1 T. chopped cilantro.

Repeat with remaining ingredients for 2nd pizza.

Pizza without Red Sauce

Sorry, I am late getting these pizza recipes up! My sister and I used to make pizzas every Friday night when I lived with her so we perfected pizza making... or tried to. We really like the pizza crust recipe listed below.
This pizza tastes like a Mediterranean pizza and is very tasty. It also doesn't have regular pizza sauce so it has a different flare to it. This is definitely worth making because you will be surprised how tasty it is. I included the picture of the sauce because it can be hard to find sometimes. Sadly, my husband doesn't like feta or I would be making this all the time!



Sauce:
2 T. Melted Butter
1 T. Olive Oil
3 T. Minced Garlic
2 T. Sun-Dried Tomato Pesto
1 t. Dried Basil
1 t. Dried Oregano
1 T. Grated Parmesan Cheese

Toppings:
1 Tomato thinly sliced
1 bunch of Spinach, torn in small pieces
1 Sweet Onion, thinly sliced
1 fresh, chopped Jalapeno Pepper (Opt)
6 oz. package of Feta Cheese, crumbled
In a small bowl combine all the sauce ingredients and spread on your crust evenly. Arrange tomatoes evenly over all the sauce. Then add torn spinach. Place onions on and opt. jalapeno. Last top with crumbled feta cheese. Bake at 400 for 15-25 minutes.

Excellent Pizza Dough

1 C. Warm Water
2 1/4 tsp. Yeast
1 tsp. Sugar
2 T. Oil
2 1/2 C. Flour
1 tsp. Salt
Corn Meal

Combine water, yeast, and sugar. Let rise for 5 or so minutes. I use a Kitchen Aid. Add Oil to mixer. Add flour and salt. It should be a little sticky but not a gooey ball of yuck. If it is, add more flour. Let rise, covered, for at least 20 minutes. I cover it with plastic wrap.
Put corn meal on your baking sheet, pizza stone or whatever you are using. Just a light coverage will do-- you can spread it out with your hands. Roll out your dough on the cornmeal cookie sheet/pizza stone with a rolling pin. If you want you can put sting cheese in it for a stuffed crust. Poke the bottom of the crust with a fork then add your toppings at bake at 400 for 15-25 minutes.

Pesto Pizza

This is based on the traditional Italian caprese salad, which combines basil, tomatoes, and mozzarella. It's vegetarian-friendly and a healthier change of pace from your average workaday pepperoni/sausage pizza.

• 1 1/2 cups pesto (buy it in a jar or use this recipe to make your own, it's not hard)
• 6 oz. fresh mozzarella, also called "buffalo" mozzarella. It's white and softer than regular mozzarella, and can usually be found in the deli section with the other cheeses. Yeah, it's a bit more expensive, but worth it. If you can't find it, regular ol' mozzarella will do in a pinch.
• 1 or 2 fresh tomatoes
• Pizza crust

Spread pizza crust evenly with pesto. Slice fresh mozzarella and tomatoes and arrange on top. Bake according to pizza crust instructions, or until cheese browns and tomatoes are a bit crinkly-looking. If the toppings look like they are swimming in soup, it needs to bake longer (but keep in mind that the pizza will "solidify" as it cools).


Eat and enjoy!


Optional toppings: Try a sprinkling of freshly grated Parmesan, pitted kalamata olives, or roasted red peppers, sliced into strips. If you have any fresh basil leaves lying around, they make a good garnish after the pizza is baked. Mmmm!

When the moon hits your eye...

Like a big pizza pie, that's Amore!

I just love pizza, and with our recent addiction to Rialto's Pizzaria here in Pittsburgh, we need to find some good recipes to suffice the urge to eat out! So bring on the recipes. They can be for any kind of pizza,  traditional or not (the one we like is a Steak, French Fry and Ranch Dressing Pizza...talk about crazy!)

If you have good pizza dough recipes be sure to share those too!