Thai Chicken Pizza

I don’t like watching football.  There!  I said it!  I’m sorry but I just don’t have the attentions span!!!  I can barely watch a movie without getting up to check on laundry, do lunges or sit-ups, etc.  What I DO like is football parties!!  I love mingling with people, drinking beer, and most of all the huge spread of delicious food (are you surprised??).  Who the hell cares who’s winning??? It’s always fun to see what people bring.  Usually it’s stuff like chips and salsa, meatballs, & dried out wings.  I’ll eat all those things but I get really excited when I see something out of the ordinary.  How many of you have ever seen a homemade Thai Chicken Pizza at a football party?  Didn’t think so.  If you bring a Thai Chicken Pizza to a party you will definitely get invited back.  However if you don’t really like the people who’s party you’re at and are only there for the food, beer, or hot chicks and dudes,  than I’d recommend bringing frozen won-tons or boxed brownies.  I hope you thoroughly enjoy this recipe and that it makes all the other food at your football part feel self conscious!

Thai Chicken Pizza

Gluten Free/Paleo/Makes 2 Pizzas (Great for taking to a party!)

INGREDIENTS:

For the toppings-Thai chick I

  • 1 lb organic chicken thighs trimmed of excess fat
  • 1 heaping TBSP Thai Red Curry Paste
  • 1 can full fat coconut milk ( not coconut cream or anything sweetened or flavored)
  • Zest of 1 lime
  • Juice of 1 the zested lime
  • Salt & pepper
  • 1 small Japanese eggplant (sliced VERY thin)
  • 1 small red bell pepper (sliced VERY thin)
  • A couple of handfuls of Daiya Mozzarella Cheese ( Or other soy free non dairy cheese of your choice)
  • Cilantro – chop a small handful and throw on top after baking
  • Scallion – slice up a couple and throw on top after backing
  • Siracha – if so desired drizzle over top after baking

For the Thai pesto-

  • 1 small bunch of cilantro (thick stems removed)
  • 1 small bunch Thai basil (thick stems removed)
  • 1 tsp fresh ground ginger
  • 3 scallions (white & green part)
  • 2 cloves of garlic
  • ½ cup roasted cashews (salted is fine, just don’t add salt to the pesto until you taste it)
  • ¼ cup olive oil
  • Juice of 1 lime
  • Zest of 1 lime
  • 1 tsp honey
  • 1 tsp salt

For the crust- I didn’t feel like inventing the wheel here so I just doubled this Paleo pizza crust recipe: http://paleospirit.com/2014/paleo-pizza-crust-recipe/. It turned out great!  Also many stores are selling pre-made gluten free crusts or boxed crust mixes these days!

DIRECTIONS:

  • Step one (1 hour – 4 hours ahead of time): Marinade the Chicken. In a storage bowl big enough to fit all the chicken: zest lime, juice lime, add red Thai curry paste and whisk until smooth. Add the can of coconut milk and whisk again to mix.  Trim thighs, cut into bite sized strips, liberally salt and pepper, mix into coconut curry mixture, cover and refrigerate for 1 – 4 hours.  The longer you marinade the more flavor it will have!
  • Step two: Make the pesto: Wash and dry your cilantro and Thai basil (save a little bit of cilantro for garnish) Remove thick stems. From here you can seriously throw everything into your food processor and whiz it around until the consistency is VERY smooth.
  • Step 3: Cook the chicken. Heat a large non stick skillet to medium heat, coat in canola spray, drain marinade off chicken & toss in the heated skillet.  Cook until nicely brown and just cooked through (probably 8 minutes).  Pull a piece out to test it for doneness.  Remember, this is going in the oven again and you don’t want it to get tough from being over cooked : )
  • Step 4: Make your crusts (if you are making the crust from the link I gave, I suggest only par baking it for 5 -8 minutes before adding toppings. The longer you bake it the crispier it will be! Shape your pizzas into rectangles for which are easier to cut into appetizer portions for sharing!
  • Step 5: Prep the rest of your toppings. Very thinly slice your Japanese eggplant and red pepper.  You don’t want them too this otherwise they will steam on the pizza and make it soggy. Dice up a handful of cilantro
  • Step 6: Assemble pizzas (FINALLY!!!). You will have a ton of Thai pesto so don’t be shy about adding a lot to your par cooked crust.  I think I added about ½ cup per pizza.   Spread pesto all the way out to the edges but leave about ¼ of an inch. If you want to drizzle some Siracha on top of the pesto here I ain’t gonna be mad about it! Next add the cooked thigh strips, dividing evenly between the 2 pizzas.  Lastly add the thinly sliced eggplant, red pepper strips, & then sprinkle everything with CHEESE!!  I think I put about ¾ cup per pizza on mine.
  • FINAL STEP: Bake pizzas!!  Oven should be at 450 from par baking.  Put pizzas back on baking sheets and bake for 8 – 10 minutes or until crust and toppings are nicely brown.  Remove from oven, add cilantro and scallions for garnish, slice, devour!!
  • This is a ton of pizza but the cooked leftovers (if you have any) freeze like a dream! Just add cooled slices to a freezer bag and lay flat in freezer.  I usually just pull mine out of the freezer, put them on an oven safe plate and reheat in the oven until crispy for a quick dinner!
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