Spicy Asian Pizza

INGREDIENTS:

For the peanut sauce:

1/4 cup creamy peanut butter

2 tbsp sugar

4 oz (1/2 cup) full fat coconut milk

1 tbsp red curry paste

2 tsp apple cider vinegar

1/4 cup water

1 tsp curry powder

1/2 tsp kosher salt


For the pizza: 

1 lb pizza dough, store-bought or homemade 

Semolina flour, for dusting

2 tbsp hoisin sauce

1 cup shredded chicken

1/2 cup peanut sauce, recipe above

1 carrot, grated

4 oz shredded Pepper Jack Cheese

1/4 of a red onion, thinly sliced

2 green onions, chopped

2 tbsp fresh cilantro, chopped

1/4 cup unsalted peanuts, roughly chopped

Ty Ling Hot Mustard

DIRECTIONS:

Make the peanut sauce: 

  1. Combine all ingredients in a medium saucepan and bring to a boil over medium heat. When the mixture is boiling, simmer it for about 5 minutes, whisking frequently, until the sauce is thickened and smooth. Remove from heat and cool completely. 

Make the pizza: 

  1. Preheat the oven to 450° F and sprinkle a thin layer of semolina flour on a pizza pan. 
  2. Gently stretch the dough into a circle about 12-14” in diameter and place the dough on the prepared pizza pan. Bake for 8 minutes, until lightly golden. 
  3. Spread hoisin sauce in an even layer over the surface of the par-baked pizza dough. 
  4. In a medium bowl, toss together chicken and peanut sauce until chicken is coated. Spoon chicken in an even layer over the pizza. Sprinkle the grated carrot over the pizza followed by the cheese. Bake for about 15 minutes, until the cheese is melted and the crust is deeply browned. 
Remove from the oven and top with sliced red onion, chopped green onions, fresh cilantro, and peanuts. Drizzle with Ty Ling Hot Mustard and serve.