Pizza Thai-style: Peanut Satay

Pizza Thai-style: Peanut Satay


350 grams of chicken breast
1 clove of garlic
2 table-spoons of greek yoghurt
Salt and pepper
1 table spoons of chopped broad leaf parsley

Pizza dough
1/2 pack of dry or yeast (equivalent of 25 grams fresh yeast)
2 1/2 deciliters of lukewarm water
2 tablespoons of olive oil
1 teaspoon of salt
Ca. 6 deciliters of flour

Peanut Satay Sauce
1 tablespoon of sunflower oil
1 tablespoon of red curry paste
2 tablespoons of  peanut butter
1/2 tablespoon of sugar
1 tablespoon of lemon or lime juice (or a little apple cider vinegar)
2 decilitres of coconut milk

Pizza filling
Red peppers
Spring onions
Red onion
Chopped peanuts
Chopped fresh coriander
Grated cheese

Making Chicken Satay Pizza

First off, don’t let all these ingredient lists and mini-recipes fool you. This is a simple recipe, you just have to do it stepwise. First step, make the marinade. Tim and I made it in the morning cutting the chicken breast into thin slices, taking off the “yucky” bits. Garlic in the garlic crusher, chop some parsley, add salt, pepper and yoghurt to a bowl and mix well. Cover with plastic and place in the fridge until you need it. 10 or so hours later, I started on the pizza dough. Follow the instructions on our previous post Italian style Pizza and you’ll be fine. Remember that the amount of flour is always different depending on how much fluid it sucks up, so try to use your gut and add flour little by little. Leave the dough to rest for 45 minutes, do some laundry or something and when there is 15 minutes left start on your sauce.

Before you start on the sauce set your oven to 225 degrees Celsius and fry up your marinated chicken in a little bit of oil. Leave to the side on a plate. You can use the same frying pan, as long as you pour out all the chicken and leftover liquid from the yogurt.  Add oil to the pan and swivel it around before you add the red curry paste. Let cook in for a little bit, until it starts smelling fragrant and add peanut butter, coconut milk and sugar. I didn’t have any lemons in the house this time, so I used a little bit of cider vinegar, also does the trick. Let cook for about 5 minutes until it starts to thicken. Add the chicken, without the liquid into the sauce and stir until all covered.

Take out your pizza dough and roll it out. Add onto a cooking tray covered in a baking sheet. Cover with the peanut satay chicken sauce and start adding your filling, sliced peppers, spring onions, red onion, chopped peanuts (I use the salted kind) and fresh and roughly chopped coriander. Grate some cheese and in the oven it goes for 15 minutes.

Inspired by Peppes Pizza, Thai Chicken #15


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