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Archive for May 29th, 2009

Chicken Satay in its spicy peanut butter based sauce is a definite winner in our house and makes a great topping for a pizza.  The original recipe used cooked chicken but you could cook an 8oz chicken breast under the grill or in the microwave, cool and then add to the marinade if you don’t have chicken leftovers.  You can vary the amount of chilli used as well to suit the level of heat you like and even substitute chilli powder or flakes for a fresh chilli.  I keep fresh chillis (red & green) in the freezer.  You need to split them with a knife and scrape out the white seeds before chopping finely ready for use.  Be careful not to touch your eyes and to wash your hands carefully after handling!

This recipe comes from Step-by-Step Pizzas by Wendy Lee, a great book with everything you need to know including making basic pizza bases and preparing the Tomato Sauce topping plus a large number of different pizza recipes.

100_4015 Chicken Satay Pizza

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Chicken Satay Pizza
(Serves 2-4)

1 quantity of pizza base using basic recipe – I used Bread (yeast) base
quantity of Tomato Sauce using basic recipe
2tbsp crunchy peanut butter
1tbsp lime juice
1tbsp light soy sauce
3tbsp milk
1 small red chilli, deseeded and finely chopped
1 garlic clove, crushed/chopped very finely
175/60zs cooked chicken
3/4 spring onions, trimmed and chopped
60g/2ozs Mozarella cheese, grated
olive oil for drizzling
salt & pepper

1.  Mix together the peanut butter, lime juice, soy sauce, milk, chilli and garlic in a bowl.  Add the chicken pieces, stir until well covered and leave to marinade in a cool place for at least 20 minutes – longer if you can to allow the flavours to develop.

2.  Roll out the dough making a 25cm/10inch circle on a lightly floured surface.  Place on a greased baking tin or pizza pan.  Push up the edge a little with your fingers to make a rim.

3.  Pre-heat oven to 200oC (190oc Fan oven)/400oF/Gas 4

4. Spread the tomato sauce evenly over going almost to the edge but keeping within the rim you have made.

5. Arrange the chopped spring onion, then the chicken pieces and the peanut sauce evenly over the tomato sauce.

6. Sprinkle on the cheese. Drizzle with a little olive oil and season.

6. Bake in the pre-heated oven for 18-20minutes until the edge of the pizza is crisp and golden.

7. Transfer to a warmed serving plate. Serve immediately with salad or, as the original recipe suggests, a simple vegetable stir fry which can be quickly cooked while the pizza is in the oven.

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