Oh dear, I seem to have created an uber-addictive and calorie ridden tour de force.
Anyone who is on a diet, please proceed with caution. I’m pretty sure this harmless looking snack contains oh, about 79 bazillion weight watchers points per slice. By all means make it, but when the top button of your pants starts to object don’t say I didn’t warn you.
This recipe is from one of The Fella’s cookbooks from back in his bachelor days. It’s a wonder he found a girlfriend at all, given how much he likes this pizza; although I suspect all the faffing about with yeast and dough probably put him off making it too often.
I’ve adapted the recipe and made my own satay sauce, rather then just using a jar. So now I have plenty left over for chicken or prawns or the more traditional satay companions. Satay makes a super interesting pizza sauce and this recipe has actually inspired me to experiment a bit more with what I would consider to be stapes in a recipe.
I would definitely recommend you chuck the diet out the window, go forth and be adventurous with peanuts!
Satay sauce and chicken satay pizza
Recipe is adapted from Thai cooking from bay books
2 tsp sunflower oil (or other light oil)
1 stem of lemon grass (white part only)
2 small red (hot) chillies
1 clove of garlic
1 tsp red curry paste
2 tsp tamarind paste
250 ml coconut milk
60 g (2 oz) crunchy peanut butter
1 tsp sugar
2 tsp roasted, unsalted peanuts
handful of coriander leaves
Heat the oil in a small saucepan. Roughly chop the lemon grass, chilli and garlic; add to the saucepan and cook until the onion is soft. Next add the curry and tamarind pastes, coconut milk, peanut butter and sugar and gently bring to the boil. The sauce should be nicely thickened. Allow this mixture to cool and transfer to a food processor with the peanuts and the coriander. Blitz everything together until you get a fairly smooth paste.
Recipe is adapted from quick and easy pizzas and pasta from Trident Press International.
For the pizza dough:
1 tbsp active dry yeast
1 tsp of sugar
1 ½ cup warm water
450 g (16 oz) flour
1 tsp salt
½ cup olive oil
For the pizza topping:
5 tbsp satay sauce
1 red pepper (capsicum), sliced
1 green pepper (capsicum), sliced
1 onion, sliced
300 g (10 ½ oz) cooked chicken pieces
200 g (7 oz) mozzarella cheese
Place the yeast, sugar and the water into a bowl (it helps if the bowl has been warmed a little). Mix to dissolve and set aside for about 10 minutes until it is frothy and foamy. Meanwhile sift the flour and salt into a large bowl.
When the yeast is ready, mix in the oil (it won’t mix in very well, but don’t worry). Next, add this to the flour and mix well, the dough will start to come together in a minute or too (alternatively you could do this in a food processor). Turn the dough out onto a clean, floured surface and kneed for about 5 minutes until it’s all the same consistency and is nice and elastic. Add more flour if you need too. Then, pop the dough back into the mixing bowl, cover and leave in a warm, non-draughty place for about 2 hours or until it has doubled in size.
Heat the oven to 200 °C.
Once the dough has risen, put it back onto the floured surface; knock it back and kneed for a further 5 minutes. Then roll it out into whatever shape you want your pizza to be, I made two round pizzas that were about 30 cm across.
Spread the satay sauce generously across your pizza base. Sprinkle the peppers, onion and chicken evenly across the pizza. Top with the mozzarella and bake for about 25-35 minutes or until they are nice and golden brown and crispy on top.
Wear loose fitting pants, promise yourself you’ll go out for a run tomorrow (or maybe on Monday), slice up and enjoy.
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Phad thai challenge
Coconut, pak choi and basil broth