It’s day 9 of my cold. If I don’t get better soon, I might OD on NyQuil and Ricola. At least my abs are getting a workout from all the coughing. And I was spared a sore throat, which means I’ve been able to eat just about anything comfortably.
So I turned to one of my go-to dishes over the weekend: pizza! It may not be an immune-boosting food, but it’s delicious, even when you’re not hungry. Make the dough a day ahead (it only takes a few minutes), and meal prep is effortless.
This Thai chicken pizza hits the spot no matter your state of being. Topped with chicken, a bit of cheese and plenty of raw veggies, it’s also somewhat nourishing. The peanut sauce is the best part – it’s sweet and savory, and an unexpected alternative to traditional red or white sauces. If you’re looking to spice up pizza night, give this recipe a go.
Recipe adapted from What’s Gaby Cooking.
- 3¾ cups all-purpose flour
- 2 teaspoons sea salt
- ⅛ teaspoon active dry yeast
- 1½ cups water
- ½ cup creamy or crunchy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon freshly squeezed lime juice (see notes*)
- 1 teaspoon light brown sugar
- 1" piece fresh ginger, peeled and minced
- 1 garlic clove, minced
- ½ teaspoon dried chili flakes
- 2 cups diced cooked chicken
- 2 cups shredded mozzarella cheese
- shredded carrots
- thinly sliced green onions
- fresh cilantro
- roasted peanuts
- lime zest (optional)
- In a large bowl, combine the flour, salt and yeast.
- Add water to the flour mixture, stirring everything until it comes together to form a shaggy ball. Cover the bowl with plastic wrap and allow it to rise at room temperature for 18-20 hours.
- Flour a work surface and scrape out the dough. Divide it into 2 equal parts. Gently and quickly shape each piece into a ball by taking the ends of the dough and folding them into the middle; place seam side down on your work surface. If you don't plan to use the dough right away, wrap the balls individually in plastic wrap and refrigerate for up to 3 days. When ready to use, remove the dough from the refrigerator and let sit at room temperature, covered with a damp cloth, for 2-3 hours before shaping.
- In a small bowl, combine all the sauce ingredients; whisk until smooth. Add water, if necessary, to thin out sauce.
- Adjust oven rack to the second-highest position and place Baking Steel on rack. Preheat oven to 500 degrees for approximately 45 minutes. (See notes**)
- Stretch out one ball of dough to the desired shape and thickness and place on a floured pizza peel (or inverted baking sheet). If the dough is resisting, let it sit for about 5 minutes.
- Spread half of peanut sauce over the dough in an even layer all the way to the edges.
- Top with 1 cup chicken and 1 cup mozzarella cheese.
- Slide the pizza onto the Baking Steel and bake for 8-9 minutes or until crust is golden and cheese is melted. Broil for 1-2 minutes to brown top, if desired.
- Remove from the oven and top with carrots, green onions, cilantro, peanuts and lime zest, if using.
- Repeat with second ball of dough.
**If you don't have a Baking Steel, you can prepare and cook the pizzas on a baking sheet. Preheat oven to 450 degrees and bake pizzas for about 18 minutes or until crust is golden.
