Thai Chicken Pizza

Thai Chicken Pizza

Makes 3 Pies

For dough:

1 cup warm water

2 1/4 tsp. instant yeast

Pinch of sugar

3 to 3 1/2 cups 00 Flour or Bread Flour

1 tsp. sea salt with iodine (like Morton's Sea Salt w/Iodine)

For toppings:

2 jars TJ's Peanut Satay (enough for 16 oz.)

1 chicken breast, cooked and shredded

4 cups 2% milk mozzarella

1/2 cup shredded (diced) carrots

1/2 cup thinly sliced red bell pepper

1/3 cup thinly sliced scallions

1/3 cup unsalted, dry roasted peanuts

Cracked black pepper

1 Serrano, thinly sliced (optional, these are HOT)

Chopped cilantro (optional, but yummy)

Instructions for dough:

Dissolve yeast in warm water in bowl of mixer.  Add pinch of sugar.  Let sit for 5 minutes or until foamy.

Add in flour and salt, mix and let stand for 5 minutes.  Chemistry is happening!

After rest period, use dough hook to knead dough for about 5 to 10 minutes.  Dough should be elastic and smooth.  Place in a large bowl and cover with plastic wrap.  Leave in a warm place for 45 minutes to 1 hour until doubled in size.

After dough has risen, use the poke test to make sure dough is ready.  By sticking the handle of a wooden spoon (or your finger) into the dough, if the indentation remains, it's ready!

Punch down and leave on a floured surface.  Allow to rest for 10-20 minutes while preparing the toppings.  Pour 1/3 cup of satay on shredded chicken.  Allow to sit until ready to top on pizzas.  Gather cheese and veggies.

Place pizza stone if you have one in the lower rack of the oven.  Preheat to 440.  Divide dough into thirds, then roll them out, one at a time, and divide toppings for three pies. (I used a 1/3 cup measuring cup to spread the satay on the pizza dough)  Bake, one pie at a time, for 12-14 minutes or until golden brown.  Wait a minute to cool, then slice into 8 to 10 slices.  

My pre-cooked chicken made this super easy, but if you have access to pizza dough (as in your local pizzeria), then this just got easier!  My hubby likes Sriracha sauce on this, but I feel the Serrano chiles give it quite enough kick for me!