She’s a great friend, mom of two darling little ones and, lucky for you (and especially me!) she can cook — good. Along with our happy-to-be-taste-tester husbands, we recently got together and had a little pizza night.
Is it wrong that I asked Ashley to make a specific pizza?
I just love this one so much. My combination pizza was tasty, but let’s be honest; it didn’t stand a chance next to Ashley’s Thai Chicken Pizza.
It’s just so, SO good.
Ashley was kind enough to not only share the recipe with me, but also be a guest blogger and share it with YOU too!
Best thing you can do to thank her is put this one on your dinner menu. Delicious, my friends, and beware, very addicting.
Thanks Ashley. When’s the next pizza night?
Here’s Ashley with the recipe:
Every month my husband and I have the same conversation:
A: “Do you have any requests for dinner this month?”
J: “uhm…THAI PIZZA!”
I am not sure why I continue to ask him this question, as it is the same response month after month. You’d think I would have caught on by the 10th time! If I made this as often as my husband requested it I think we would have it every week! I think I need to rephrase my question to be “Is there anything other than Thai Pizza you would like this month?” But I digress. Thank goodness I like it as much as he does! Obviously, if there is one meal we never seem to get tired of in our house it is Thai Pizza. It has the kick and flavor of a yummy Thai dish, all wrapped up into a casual finger food (pizza is a finger food for us!). It is quick, easy, and tastes like it took more time than it really did. Need I say more?
Thai Chicken Pizza
slightly adapted from Rachael Ray
1 pizza dough
1/2 cup plum sauce
1/2 tsp red pepper flakes (just eyeball it to your taste!)
2 cups shredded Monterey Jack cheese
1/2 red bell pepper, cored, seeded, and thinly sliced
1 tablespoon canola oil
2 tablespoons tamari (aged soy sauce)
1 rounded tablespoon chunky or smooth peanut butter
2 teaspoons hot sauce (again, just eyeball it to your taste)
4 chicken breast cutlets, 1/2 lb total
2 tablespoons honey
2 tablespoons cider vinegar – or any white vinegar you have
1/4 seedless cucumber, peeled and cut into matchsticks
Plenty of fresh cilantro, chopped
Preheat the oven to 425 degrees. Roll the pizza crust out on your pan and top with your plum sauce, spreading evenly. Sprinkle red pepper flakes over crust and then top with cheese and bell peppers. Bake until gold and bubbly, about 15-17 minutes.
In a small bowl, combine oil, tamari, peanut butter, and hot sauce. Coat the chicken evenly with the peanut butter mixture and let stand for 10 minutes. Preheat a nonstick skillet over medium heat and cook chicken for 2-3 minutes on each side, or until firm. Slice the chicken into very thin strips or dice…both ways work!
While the chicken cooks, mix the honey and vinegar in a medium bowl. Add the cucumber and turn to coat in the dressing.
When the pizza comes out of the oven, top it with the chicken, drained cucumbers and finally, plenty of fresh cilantro! Garnish with peanuts and enjoy.