Flavor Explosion! POW! Between the new and improved crust, the home made peanut sauce, that extra delicious leftover chicken satay and a little fresh mint and cilantro...this may be my new favorite pizza. However I did fail all of you a little. I didn't photograph the dough making process. I just used a basic crust recipe that I dug up, it had a little honey in it. I have been doing a fair amount of perfect pizza dough research lately, and I found out what I already knew all along. If you want amazing pizza crust, you gotta knead the dough. None of that 2 minute kneading stuff...a full 6-8 minutes. I have to admit, I was being lazy before. It makes a difference.
What you'll need:
2 leftover chicken satay tenders (or just grilled chicken)
1/2 cup peanut sauce
1 carrot sliced into thin strips
2 green onions chopped
1/4 cup cilantro leaves
2 or 3 mint leaves broke up
1/2 red pepper slightly sautéed
1 cup sliced mozzarella
olive oil
For the curst:
2 1/4 teaspoons yeast
2 1/4 cups flour
1 tablespoon honey
1 cup warm water
1 1/2 tablespoons olive oil
1 teaspoon sea salt
cooking spray
Add yeast to the bottom of a large bowl. Pour in warm water and honey and swirl to dissolve honey. Let sit 10 minutes until really bubbly. Add 1 cup flour and salt and mix with a wooden spoon until smooth. Add second cup flour and combine until dough beings to pull away from sides of the bowl. Dust a surface with some of the remaining 1/4 cup flour. Begin to kneed dough adding a little flour at a time until dough is just sticky but no longer clings to your hands. Keep kneading for 6-8 minutes total. After about 5 minutes, the dough will begin to feel more stretchy and that the flour has combined.
Wash the large bowl, and spray it with cooking spray. Place dough into bowl cover with cling wrap and let rise in a warm spot for about an hour or until dough has doubled in size. You could warm your oven on its lowest stetting for a few minutes, turn off and place dough in there. Once doubled, punch the center, break in two. You can wrap the second dough ball in cling wrap and freeze it for later.
Stretch to about 12 inches, brush one side with olive oil. Have all ingredients for the pizza topping ready at the bbq. Preheat the bbq to medium high. Place dough oil side down and grill for about 5 minutes or until golden browned. Brush top of dough with more olive oil and flip. Quickly spread peanut sauce and toppings over crust. Close lid and allow cheese to melt. Keep checking for bottom of crust to brown. If curst is done before cheese melts, turn off once side of burners if you can and move pizza away from heat. Close lid, cheese will finish melting and crust won't burn. Slice up and eat!
Kam brought me flowers. Aren't they pretty =0)
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