Boy, has it been a while. Has anyone else been stuck in a time warp this summer? Somehow it’s already mid-August, and I’m still trying to figure out why I’ve been to the beach ONCE this summer.
Oh, now I remember! The past month has been utterly devoured by a huge life change – moving to a new apartment for the first time in three years. It’s pretty amazing how much stuff a person can accumulate in just a few years, and how that stuff can disappear into a rather small two-bedroom NYC apartment. Trying to fit it all into an even smaller one-bedroom apartment is quite the challenge, and hence my summer has rushed by in a swirl of packing, cleaning, un-packing, cleaning some more, painting, learned how to rewire light fixtures, and oh yes, painting.
In the midst of all this, we’ve found a decent amount of time to cook in our new, even tinier kitchen (though apparently little time to share such cooking adventures). With Whole Foods dangerously situated just around the corner, meal planning has become our new best friend in an effort to eat better and spend less. So far, it’s working out pretty well; we’re spending a bit below our weekly grocery budget, while still enjoying dishes like eggplant parm, oven roasted pork chops with smashed potatoes and “Nini’s Barbeque Sauce,” and one of my favorites, Chicken Paprika. These meals have been shamelessly inhaled during DIY breaks, and taking pictures was a low priority. Last night’s dinner, though, was too good to not share.
Thai Chicken Pizza. This inspiration came from the Tasty Kitchen Blog, by way of HowSweetEats. It was penciled into Tuesday’s dinner slot, and we picked up all the essentials on our grocery run Sunday. But because, however, a Culinary Education still can’t teach me the visual differences between a zucchini and a cucumber (I like to think I was too distracted by the nearby pluot samples), some slight modifications occurred. I think the end result may actually be better with raw cucumber than cooked zucchini; it made it more reminiscent of many Thai dishes, like Bahn Mi, that often have a raw cucumber slaw in the mix.
I knew this was going to be a hit the second I smelled it coming out of the oven. When I took my first bite, I called to Adam, “Oh, you’re going to love this! It’s like Bahn Mi on a pizza!” And sure enough, he did. In fact, only two small slices remain from our whole pie – it was that good!
Best enjoyed after lots of hard DIY work, with an ice-cold glass of Trader Joe’s Coastal Sauv Blanc!
Thai Chicken Pizza – Serves 2 – 4
Barely Adapted from Tasty Kitchen
- 1 batch of pizza dough (we used Whole Foods pre-made pizza dough)
- 1/2 cups Sweet Asian Chili Sauce, plus extra for dipping if desired
- 1 whole shallot, thinly sliced
- 1 teaspoon red chili flakes
- 1 cup cooked chicken breast, thinly sliced
- 6 oz shredded mozzarella cheese
- 1/4 cups chopped peanuts
- 1/4 cups cucumber, sliced into match sticks
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh basil
- Preheat your oven to 500 degrees F.
- On a lightly floured surface, roll out pizza dough to about a 1/4 inch thick, or however your like the thickness of your crust. Lay dough down on a pizza stone or baking sheet that has been lightly greased with olive oil.
- Spread Asian chili sauce on the surface of the dough to create an even coating. Add the sliced shallots and red chili flakes. Then add the sliced chicken breast and top with the cheese.
- Place the pizza in the oven and cook for about 8 to 10, keeping an eye on your crust and toppings so they do not burn. Once the crust is golden around the edges and the cheese is nice and bubbly, remove pizza from the oven.
- Top pizza with the sliced cucumber, chopped peanuts, fresh cilantro and basil. Slice and serve with additional chili sauce if desired.