THAI-RIFFIC! CHICKEN PIZZA

Crust

Place olive oil, honey, and water into the bowl of a stand mixer.  Sprinkle the yeast on top of the liquid mixture, stir, and let sit for 5-10 minutes until yeast becomes foamy.  Add salt and 2 ½ cups of the flour.  Mix using the dough hook attachment.  Gradually add as much of the remaining flour as needed until a ball forms.  Empty dough onto a floured countertop and knead for 10-15 minutes until dough is smooth and elastic adding flour as needed if sticky.

Place dough in a greased bowl and cover with a clean kitchen towel.  Let rise in a warm spot for 1 hour until doubled in bulk.  Knead dough briefly and divide into 2 equal parts and form balls.  Let rest for 30 minutes under a clean kitchen towel.  If you are not using both balls, refrigerate each ball in a plastic bag sprayed with cooking spray for up to 5 days.

Sauce and Toppings

Preheat oven to 425 degrees Fahrenheit and set rack to the lowest position in your oven.  Place pizza stone on the rack to heat while you prepare the fixin’s (at least 30 minutes to heat the stone)!

In a small bowl, whisk together the garlic, ginger, red pepper flakes, brown sugar, peanut butter, soy sauce, and fish sauce until smooth in consistency.  Add the chicken to the sauce and toss to coat.

Roll out the dough into a 14 inch round with slightly thicker edges to form a crust.

Spread chicken and sauce mixture evenly over the dough leaving the crust edge area exposed.  Continue evenly layering the water chestnuts, jalapeño, red bell pepper, pea pods, bean sprouts, Monterey Jack cheese, scallions, and peanuts. Brush the exposed crust with olive oil.

Using a peel, transfer the pizza into the oven and onto the heated pizza stone.  Bake for 15 minutes until the crust is browned and cheese is melted.  Remove from oven and sprinkle with the cilantro and basil.

Cut into slices and serve. Serves 8.  Yum!