When I started my food blog in December, Barbara over at WinosandFoodies invited me to take part in the food blogging event; Hay, Hay, Its Donna Day. I must admit that at the time I was completely ignorant of just whom Donna Hay was and even entertained the notion that fellow C&Zer, Donna and Barbara were just that good of friends. Of course after Barbara filled me in on the details I realised that Donna is a resource specialist and probably is not running an edible empire on the side. So, I decided I needed to research Donna Hay before I participated in an event in her name.
It would seem that I have been living under a rock. A pioneer in modern food styling simplicity, Donna Hay has influenced me for years and I had not a clue. Now, no longer ignorant of the wondrous woman that is Donna Hay I feel ready to submit my entry. Though something tells me my pizza would be a little too busy for her more minimalist taste.
I have chosen to pay homage to the Thai Chicken Pizza that used to be served at the Pike Street Brewery in Seattle. I grow nostalgic with this recipe with thoughts of lazy Saturdays strolling around Seattle with my husband buying heirloom carrots from Manzo Bros., spices at Souk or quince paste at El Mercado. When the drizzle would finally become too much we’d pop into the Pike Street Brewery for a Thai Chicken Pizza and a pint of Pike Weisse or Naughty Nellie Ale. I hope you enjoy this warm and spicy trip down memory lane.
Thai Chicken Pizza
1 recipe pizza crust
Roll out the dough fairly thin and bake in a preheated oven at 400F until lightly golden, about 15 minutes. When the crust is done, remove from the oven and turn the temp down to 375F.
1/4 cup peanut butter
1/2 tsp lemongrass powder (I can’t get fresh, but if you can by all means use it)
1/2 tsp ginger, minced very fine
1 garlic clove, minced very fine
Add to a small pan and warm through. Spread over a baked pizza crust evenly using a spatula.
1 cup chicken
1-2 TBS sri racha (chile paste will do also)
Pinch of kosher salt
1-2 scallions, green and white parts, sliced thin
1/2 a yellow or orange bell pepper, sliced into strips
1/4 cup bean sprouts,
1-2 TBS peanuts, roasted and chopped for the garnish
1-2 TBS cilantro, chopped for garnish
Toss the chicken with the salt and sri racha, coating it well. Layer it over the sauce covered crust and continue to top with scallions, peppers and sprouts. Place back in the oven for 4-5 minutes to warm the ingredients. When ready top withchopped peanuts and cilantro to serve.
A nice hefeweizen or IPA would go great with this dish.