Lake Tahoe recipe: Take a Thai chicken twist on pizza
Typically, I am a very traditional red sauce and mozzarella pizza eater. But recently a friend introduced me to her version of Thai chicken pizza.
I loved every bite and had to go home a re-create it immediately. I just love the red curry béchamel. I even double the recipe and use the extra to dip the crust in.
There are quite a few steps to this recipe but I promise it’s worth it. If you’re pressed for time you can purchase pre-made pizza dough at just about any grocery store.
You can also make the chicken and prep the fixins the night before so you can just make the béchamel and throw it all together when you’re ready.
Thai Chicken Ingredients:
1 pound boneless skinless chicken breasts
¼ cup green curry sauce
Red curry béchamel
2 tablespoons butter
1 tablespoons red curry paste
1 teaspoon salt
2 tablespoons flour
½ cup coconut milk
1 ball of pre-made pizza dough
1 red bell pepper, sliced into thin strips
½ red onion, sliced into thin strips
¼ cup roasted, salted peanuts
¼ cup cilantro, stems discarded
To make the chicken:
Preheat oven to 400 degrees. Toss chicken breasts in green curry sauce. Place on baking sheet cook for 20-25 minutes. Remove from oven and let cool. Shred chicken, add salt and pepper as desired.
To make the béchamel:
Melt butter in a sauce pan. Add curry paste, flour, salt, and whisk constantly until it is a paste-like consistency. Pour in the coconut milk and whisk until smooth.
Bring to a boil and reduce to a simmer, whisking constantly. Let simmer until thickened. Add more liquid as needed to reach a pizza sauce consistency. Let cool.
Preheat oven to 450 degrees. Place the dough on a floured surface and roll out to desired thickness. I typically roll mine out to 16 inches in diameter. Place on a lightly oiled baking sheet.
To assemble the pizza:
Spread a thick layer of the béchamel over the pizza crust, lay down pieces of shredded chicken, bell peppers, and onions. Bake for 10 to 15 minutes or until crust is golden.
Remove from oven and top with peanuts and cilantro. Slice and serve warm!
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com to book your next dinner party.