Pizza. The Italian classic has crossed over into just about every cuisine. Including Thai. You've probably heard of 'Thai Chicken Pizza' from specialty pizza shops. I take this pizza down the vegan path with Thai Chick-Un Pizza from ED&BV.
I simplify my life by using a prepared whole-wheat pizza crust. But, if you want to make your own crust - by all means go for it! Then, the peanut sauce is slathered on the crust. Before baking, some toppings are added. First, lightly squished (or you can keep them whole) chickpeas, slices of crisp red pepper and juicy cubed pineapple. Of course, if you'd like to use faux chicken strips in place of the chickpeas, you can do so. For me, I enjoy keeping this pizza truly 'Chick-un', so chickpeas are my choice. Sliced green onions are added for the last minute or so, and then after baking, the bean sprouts are sprinkled over top, along with the optional cilantro and/or peanuts. That's it! Not too difficult, right?
I've wanted to post about this pizza for a loooong time. As you can see, though my picture wasn't *quite* as pretty. Just as lip-smackin' tasty... just not as good-lookin'! Knowing we'd be photographing this recipe for the cookbook, I held back. But, it was hard to - I've been anxious to share details on this pizza because this is one of my fave recipes from the book.
Why? With a prepped pizza crust, it's very simple to make. The sauce is whizzed in a food processor or with a handblender - and your work is pretty much done. The taste is sensational, and the pizza itself is quite substantial. Another bonus: the peanut sauce yields enough to distribute over two crusts, depending on how thick you like the sauce. (You already know my preference on that!)
Some of you may finally be getting your copies of ED&BV, so try out this pizza asap!