About this recipe:When you're looking for a pizza that has a lot of flavour and is a little different from the rest, then go with this. Take a short cut and use a pre-made pizza base. The carrot & coriander garnish on top is a must.
For the dough
1 cup (250ml) warm water (45 degrees C)
1 tablespoon honey
1 sachet (7g) dry yeast
3 cups (375g) plain flour
1 teaspoon salt
2 tablespoons olive oil
For the thai pizza sauce
3½ tablespoons (70g) peanut butter
60ml brewed black tea
3 tablespoons (60ml) rice vinegar
2 tablespoons (40ml) soy sauce
2 teaspoons chili oil
1 tablespoon minced fresh ginger
2 teaspoons honey
For the chicken topping
1 boneless chicken breast half, cooked and sliced into thin strips
Pour warm water into a small bowl; stir in honey until dissolved. Add the yeast, stirring until dissolved. Let stand until creamy, about 10 minutes.
In a large bowl, combine the flour and salt. Add yeast mixture and olive oil; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead in more flour until the dough is no longer sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Preheat oven to 175 degrees C.
Punch down the risen dough on a floured surface. Divide into two equal portions. Allow the dough to relax for a minute, then roll each portion out into a thin circle. Place on lightly oiled pizza trays.
To make the peanut sauce: place peanut butter, tea, rice vinegar, and soy sauce in a blender. Add chilli oil, ginger and honey; process until smooth.
In a medium bowl, combine the chicken, sesame seeds, paprika, chopped chilli, salt and 3 tablespoons of the peanut sauce. Mix until the chicken is evenly coated. Spread the remaining peanut sauce evenly over pizza dough. Top with chicken, spring onions and cheese.
Bake in preheated oven for 20 minutes or until cheese is lightly browned. Garnish with carrots and coriander.