Like many typical American families, pizza is absolutely one of our favorite meals. We’re not pizza snobs, as we do occasionally turn to a frozen DiGiorno or a quick $5 Little Caesar’s. But, we love a gourmet pizza even more, especially when it’s homemade. And, don’t even get me started on artisan pizzas! 🙂
This is a new favorite to our homemade pizza rotation, thanks to Dax Phillips! The first time I tried this recipe, I ended up making it twice in one week so I could have it again for lunch with a girlfriend. We gave our (total of seven) kids frozen chicken nuggets and fries, so we could pig out on the whole pie ourselves. Yes, we’re great moms.
But, you must know when I serve this to our family, Judah eats it, too. It is a little spicy, though, so make sure your kids can handle the heat before they take a bite.
I prefer this particular pizza on thin crust, but it is just fine on regular pan crust as well. So, use your favorite pizza dough recipe (I have yet to claim a favorite thin crust recipe to share, so won’t link to any below).
- 1 batch of your favorite pizza dough (I prefer thin crust)
- Flour , for dusting
- Cornmeal , for dusting
- 1/2 cup sweet Asian chili sauce , plus 1-2 Tablespoons to drizzle
- 1 cup cooked shredded chicken
- 1 shallot , thinly sliced
- 1/2 zucchini , sliced vertically, then thinly sliced in half circles
- 1 teaspoon red pepper flakes
- 2/3 cups shredded Mozzarella cheese
- 1/4 cup chopped peanuts
- 2 Tablespoons chopped fresh cilantro
Adjust the rack to the bottom third of the oven. Preheat oven and pizza stone (or baking sheet) to 450 degrees F.
Roll your favorite pizza dough to a 12-inch round on a lightly floured surface. Transfer to parchment paper evenly dusted with cornmeal, or use a pizza peel if you have one.
Spread the Asian sauce evenly over the surface of the crust, then half of the cheese. Top with the shredded chicken. Add the shallots and zucchini, then sprinkle with red pepper flakes. Finish with the rest of the cheese.
Carefully transfer the pizza to the hot pizza stone (I leave the parchment underneath to avoid having to slide it off) and bake for 8-12 minutes, depending on the thickness of your crust. (This is based on thin crust. May need to cook up to 15 minutes for thicker crusts.) Watch for the toppings and crust to become golden brown.
Remove from the oven and drizzle another Tablespoon or two of the Asian sauce over top. Sprinkle with the chopped peanuts and fresh cilantro.
Wait 3-5 minutes before slicing, then serve immediately.
Reheat leftovers in the oven at 375 degrees F for 5-8 minutes.
Source: Simple Comfort Food