Recipe of the Week: Satay Chicken Pizza

Pizza is a constant in my home. We love to try new foods and rotate our menu quite a bit, especially in the growing season when we like to match our food with what’s in season. But take away pizza night and there might be a revolution. To keep from getting bored and to introduce new flavors to my family I like to create spins on their old favorite. This pizza does just that. It’s a nice fusion of Thai, Italian and American.  Tender chunks of chicken tossed in a Thai satay peanut sauce, sparks of fresh vegetables and no sauce make this pizza a standout over the traditional. Even non-pizza lovers can find something to love with this pie.

Satay Chicken Pizza

Pizza dough. (I get mine already made at the local pizzeria, most pizza shops will sell you a ball of dough for a couple bucks. You can also make it, check out this recipe for Really Simple Pizza Dough from Smitten Kitchen)

1/3 cup peanut butter, creamy
3 cloves garlic, minced
3 tablespoons water
3 teaspoons soy sauce
3 teaspoons wine vinegar
2 teaspoons grated fresh ginger
½ pound chicken tenders or chicken breast
1 yellow bell pepper, thinly sliced
½ cup red onion, thinly sliced
8 ounces part-skim mozzarella cheese, shredded
Salt and pepper
Olive oil
Corn meal

Place pizza stone on middle rack in cold oven and pre-heat to 425°. Once pre-heated let pizza stone cook for 15-20 minutes. You can also use a baking sheet turned upside down and covered with parchment paper.

In a skillet over medium heat add 1 tablespoon of olive oil or canola oil. Salt and pepper chicken and add to skillet. While chicken is cooking, in a medium bowl, whisk together peanut butter, garlic, water, soy sauce, vinegar and ginger. Once chicken is fully cooked, chop into bite size pieces. Add chicken pieces to peanut sauce and coat well.

Roll out pizza dough onto a corn meal dusted surface (I use a large cutting board or cookie sheet). Drizzle dough with 1 tablespoon of olive oil, then add  the onion and bell pepper. Slide the pizza onto the stone or baking sheet. Bake for 5-8 minutes until the crust puffy and just starting to brown.

Slide the pizza out of the oven and then add the chicken and cheese. Place back into the oven for another 5-10 minutes until the cheese is melted and bubbly.

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4 Responses to “Recipe of the Week: Satay Chicken Pizza”

  1. Dianna B.
    March 13, 2011 at 2:33 pm #

    Mastergardening, I loved the cheesy, smooth and creamy That peanut sauce! Thanks!

  2. March 16, 2011 at 12:18 am #

    This looks so delicious.

  3. Julia Shibler Landrum
    March 17, 2011 at 2:47 pm #

    Three out of four of my family loved this recipe. The fourth opinion is not so trustworthy, he says he’s just not into peanut butter in his food. One taster admitted “..at first I was skeptical but decided to give a try and I’m so glad I did because it’s better than I thought it would be.” It’s a fairly easy recipe to make and a change from the typical red sauce.

    • March 17, 2011 at 3:33 pm #

      Yay! So glad your family (well 3 out of 4 ;0) ) enjoyed the pizza!!

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