I meant to post this delicious feast last week, but I got wrapped up in school and a brief excursion to South Dakota. In case you have any doubts of how great the state is, I took this photo in the bathroom of my favorite SoDak bar.
Summer School! Hilarious! So clever! It’s as if they knew I was going to be coming into the bar and were forecasting my summer plans. The same bathroom also boasts a shower, a dresser, and plenty of doilies. How refined!
Here’s what you’ll need for the pizza:
Dough
Peanut sauce
Chicken
Curry paste
Coconut milk
Red pepper
Mozzarella
I started out by cooking a package of chicken tenders. I’ve never bought tenders before, but I was really happy I did. It saved me the hassle of slicing a few chicken breasts. Because slicing chicken is such a burden…
Once the chicken has cooked most of the way, you can break it up into smaller pieces.
Sorry for the blurry photo, but I was totally bombed. Kidding. I was just a little unsteady. Add about a tablespoon of red curry paste and a can of coconut milk to the chicken. Turn the heat to medium low, and let it simmer while you get everything else ready.
Slice a pepper into rings or strips.
After rolling out the dough and brushing it with a tiny bit of olive oil, I spread on a layer of peanut sauce.
Unless you’re really into peanut flavor, make it a really thin layer.
Here’s what the chicken looked like after about 20 minutes. It had quite a kick. It made Matt sweat. It made me smile.
Scoop out pieces of chicken from the sauce, and distribute them around the dough along with the peppers. Next time I think I’ll add some broccoli, too. I originally bought bean sprouts, but then my pizza-making was delayed a week and they got all slimy. Bummer.
Cover it all with some grated mozzarella, and it’s oven-ready.
I left mine in the oven a leeettle too long, but it was still really good. The sauce from the chicken added a nice kick, and it made for a good dipping sauce as well.
Looks good!