New York is known for its pizza, but certainly nothing like this. I love to make my own pizza, but I’m not so in love with the process of making dough. Spending that much time on dinner just isn’t practical after a long day of work and I’m not crazy about a lot of pre-made doughs. What I do love is that tasty naan bread that I can’t stay away from at Indian restaurants. So when I saw naan bread on sale at the store this week, I needed to find a way to use it.
Enter the idea for a chicken satay pizza. Instead of tomato sauce, I used a yummy Thai peanut sauce and loaded the pizzas up with fresh veggies and yummy chicken. The naan works perfectly as a crust; it can stand up to lots and lots of toppings and gets nice and crispy around the edges. If pizza can be this easy to make, it’s liable to become a weekly staple in our household. Nick’s already giving me ideas for other variations… stay tuned!
Chicken Satay Pizza
For the Thai Peanut Sauce:
- 1/4 cup peanut butter
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp cooking sherry
- 2 tsp rice wine vinegar
- 2 tsp sugar
- 1/2″ piece fresh ginger, grated
- 1/4 tsp red pepper flake
NOTE: If you use natural peanut butter, you may need to add 1 – 2 tbsp canola or vegetable oil to make the sauce a bit smoother. If the sauce is too thick, add 1 – 2 tbsp water to thin it out a bit.
For the Cilantro Mint Pesto:
- 1 handful cilantro leaves
- 1 handful mint leaves
- 4 cloves garlic, roughly chopped
- 1 green chili, roughly chopped
- 2 -4 tbsp EVOO
- salt and pepper, to taste
For the Pizza:
- 4 pieces of store bought naan bread
- Thai peanut sauce
- shredded mozzarella cheese
- 1 pound cooked chicken, cut into bite sized pieces
- cilantro mint pesto
- 1 red bell pepper, sliced thin
- bean sprouts
Preheat the oven to 425 degrees.
To prepare the peanut sauce, whisk together all of the ingredients in a sauce pan over very low heat. Once the peanut butter has melted and everything is combined, set the sauce aside.
For the pesto, combine all ingredients in a blender and pulse until it reaches your desired consistency. For a smoother pesto, add a bit more olive oil; I didn’t get mine too smooth and liked having some larger pieces of garlic and hot pepper.
Line cookie sheets with foil and place the naan on the sheets. Top the pizzas with the desired amount of sauce, cheese, chicken, pesto, and peppers. Bake the pizzas for about 7 minutes, you want the cheese to melt and for the naan to get crispy without burning the naan. Since everything’s already cooked, you’re really just going for heat and texture. Top the cooked pizzas with a handful of bean sprouts and serve.