In some ways, this pizza is deceptive. The picture looks about the same as the pizza did. Not very attractive. Oh, but the taste…
It is pure deliciousness from the first bite.
There might have been leftovers for the next day (since I can’t eat a whole of these pizzas by myself at one time), which I promptly devoured cold. (The flat I’m subletting doesn’t have a microwave.)
Anyway. it is the Thai Chicken Pizza from Annie’s Eats. My modifications were inspired by the Norwegian pizza chain, Dolly Dimple, which has a pizza called Thai Summer II. The dough recipe (utter carb-y delciousness) makes two pizzas. I froze half of the dough, and will be using that on a later occasion with different topping.
60 ml warm water
1 topped tsp instant yeast
315 g all purpose flour, plus a bit for dusting (Original recipe states bread flour. I went with what I had.)
0.5 tsp. salt
300 ml room temperature water
2 tbsp. extra-virgin sunflower oil ( the original recipe states olive oil, but I went with what I had…)
- Add the warm water to a bowl that is larger than the water mass.
- Add the yeast to the water.
- In the stand-mixer bowl, combine flour and salt. Use the paddle attachment.
- Add the yeast water and the room temperature water to the stand-mixer bowl, and mix on low speed.
- Add the oil and mix until it becomes a dough.
- Change the paddle attachment to the dough hook.
- Knead on low speed until smooth and elastic.
- Take the dough out of the mixing bowl and transfer to a lightly oiled bowl. (Or remove the dough from the mixing bowl, lightly oil the mixing bowl and return it, which is what I will be doing next time.)
- Turn the dough over to coat with oil.
- Cover, and let it rise until it doubles in size – or about 2 hours. (In the winter time, I like to fill my sink with warm water (not scorching hot) and let the mixing bowl stand in the warm water while proving.)
- Once it has been proved, press down on the dough to deflate air.
- Move the dough to a lightly floured surface.
- Form into a smooth ball.
- I covered it with a damp cloth, and let rest for 15 minutes.
- Then came topping time.
60 ml sweet chili sauce
1 small yellow onion, thinly sliced (original says shallot, but like many things – I used what I had.)
½ large squash, thinly sliced
1 chicken breast, cooked, then shredded.
150 g shredded cheese
A fist of cashew nuts, chopped.
A small fist of fresh cilantro, finely chopped.
Oil for brushing the dough. (Again, original specifies Olive, I used Sunflower.)
- Preheat oven to 250 degrees Celsius.
- Roll out the pizza dough thinly.
- Transfer to baking sheet.
- Brush the outer edges of the dough with oil.
- Spread the sweet chili sauce on the dough as the base.
- Add the onions, squash, chicken and cheese.
- Bake for 15-20 minutes, depending on oven, until the crust is golden and the cheese has melted.
- Remove from oven.
- Add the cashew nuts and cilantro.
A couple of notes.
I have omitted some spices, because I didn’t have them on hand.
For the cheese, go as wild or as generic as you’d like.
I don’t have a pizza stone, so I baked it on a baking sheet instead.
My oven don’t reach 500 F, so I went as high as my oven did, and modified the timing accordingly.