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


Mini Pita Bread Pizzas

Mini Pita Bread Pizzas


6 homemade Pita Breads
1 tea-spoon of tomato paste
1-2 table-spoons of Crème fraîche (4% fat)
ca. 1 tea-spoon of tomato ketchup
Taco beef (minced beef with taco spice and a few tablespoons of medium salsa)
Red onion
Sweet corn
Grated Pecorino cheese

Making Mini Pita Pizzas

I have made pita pizza’s before, but never thought to write down the recipe. This recipe should be good news for all of you that are in a hurry and don’t want to make a pizza dough or have trouble with the yeast doughs in general. I made a batch yesterday seeing as we had lots of food leftover from tacos the other night. How much work you want to put into making this is really up to you, seeing as you can use store bought or homemade pita breads. I used store bought pita breads this time, but I have also made homemade pita breads with great success, as well as a healthier homemade Pita option. The pizza sauce I made by mixing  tomato paste, Crème fraîche and tomato ketchup, enough sauce for 6 pita breads. Use a knife to spread the sauce onto the breads. Add the taco mince first, then thin slices of pineapple and red onion, a drizzle of sweet corn and jalapenos. Top with finely grated pecorino. Put the oven on 225 degrees Celsius and put the pizzas in on the middle shelf to bake for 10 minutes.

Hot and Seasoned Steak Pizza

Hot and Seasoned Steak Pizza


1 Italian style pizza dough 

Hot and Seasoned Spice mix
1 teaspoon garlic powder
1 teaspoon mixed pepper corns
1 teaspoon paprika powder
1 teaspoon salt
1 teaspoon chili flakes

Pizza sauce
400 grams chopped tomatoes
1 clove of garlic
dried oregano
salt and pepper

125 grams of steak
1/4 tea-spoon spice mix
1/2 pepper

Making Hot and Seasoned Steak Pizza

Prepare the dough first. While its left to rise, take out your rolling pin and beat the steak with it until it becomes flat (about 0,5 – 1 cm). This will help later when cutting it into small pieces for the pizza. Rub it on both sides with the spice mix (or any other spices you prefer) and fry it in a pan.

Combine the chopped tomatoes, the chopped garlic clove, salt and pepper and some dried oregano in a saucepan and boil for a bit until the sauce gets a nice consistency. You will probably only need about half the sauce, but you can easily keep the rest in a jar or tupperware box for the next time.

After it has risen roll out the dough on a floured surface, add the sauce, the chopped steak, sliced pepper, pineapple, sweetcorn or any other toppings you prefer. Finally drizzle it with a good amount of cheese (mozzarella, cheddar or any other) and bake it in a 250° hot oven for 8-10 minutes. Enjoy!

Pizza Bianco – Sweet Onion and Mozzarella



1 Italian style pizza dough
1 table spoon of rapeseed oil or olive oil
250 grams of sliced onion
Pinch of salt
Fresh thyme or oregano
100 grams of bacon
Crème fraîche

We love pizza we really do and sometimes there is need to shake things up a little, to lay aside the traditional tomato sauce and try something different. This is our version of Pizza Bianco/Bianca an Italian style pizza that, given the name, is white, not red. You can easily make this dish vegetarian just drop the bacon, it tastes delicious in any case. So here goes.

Making Pizza Bianco

Follow the link to the Italian style pizza dough and prepare your dough. Heat the oven onto 275 degrees Celsius, letting the baking tray heat up in the oven. Slice up your onions in fine strips and add them to a pan on low to medium heat I might add and cook for 20-25 minutes until translucent. The onions will become soft and very sweet. When your dough has risen roll it out and lay the onions on top. We fried up the chopped bacon in the oil and juices left from the onion and spread it over the pizza as well. Spread over some Crème fraîche, as much as you want really, and top the pizza with freshly chopped thyme or oregano and crumble or drizzle over fresh or grated mozzarella cheese. You can also grind some pepper and drizzle some oil on top, but I left the oil out, seeing as we added bacon. Transfer the pizza onto the hot baking tray and put the tray on the middle shelf for about 10 minutes.

There are probably many varieties to this pizza and as I said this was our interpretation, if you’ve made another version please let me know in the comment field, with a link or a recipe, so I can try it out too.

Homemade Pizza – Italian Style


Pizza Dough
1,5 deciliters of lukewarm water
15 grams of fresh yeast
1/4 teaspoon of sea salt
1 tablespoon of olive oil
About 3,5 deciliters of flour

Tomato Sauce
1-2 table-spoons of olive oil
2 cloves of garlic
1 table-spoon of chopped fresh basil
1 can of chopped tomatoes
1 table-spoon of chopped fresh oregano
1 yellow onion or 3 spring onions
2 tea-spoons of sugar
Salt and pepper

Toppings I
1 yellow onion
Grated Emmentaler

Toppings II
Serrano ham
Spring onion
Grated Cheddar

Topping III
300 grams of fried mince
1 yellow onion
Grated Emmentaler

Making Homemade Pizza Italian Style

Crumble the yeast into a baking bowl and add lukewarm water oil, salt. Add flour a little at a time while stirring, wooden spoon works well for this. When the dough starts to release the bowl put it on your kitchen counter with some flour. Start adding some flour while kneading the dough. I use a special technique that I learnt from watching river cottage. You push the dough down and away from you and roll it back. You add flour until the dough releases your hand when its rolled back into your hand. Look at this video at 0.38 on. It also shows you how to shape it when it is done. Basically you do as they do when the dough is kneaded well. You fold the dough in to the middle clockwise, flip it round and start shaping it in your hands until it’s a perfectly round ball. The rounder the ball the better it rises. Add the dough back into you baking bowl. Pull over a plastic bag and close. Put somewhere warm and cosy until it is doubled in size. If your kitchen is freezing it helps to add some warm water to your kitchen basin and rest it there.

While the dough is rising, you have time to start on your tomato sauce. This sauce also depends on the topping you add to it. I will suggest three different kinds underneath, and yes I tried them all, and they are lovely. I think my favourite is the one with Serrano ham. It’s all up to you, and what your fridge contains really. In any case you start chopping your onion(s) garlic and basil and add them to a frying pan with warm olive oil. Fry until yellow in colour before adding a can of chopped tomatoes. Season with salt and pepper and add chopped oregano and sugar. Leave to boil on low heat, so that some of the fluid is cooked in.

Tip: Don’t add all the toppings to the sauce but also sprinkle some on top of the pizza, followed by grated cheese of your liking.

The dough should be ready when you have finished contemplating what to put on it. Take it out of the bowl and bake to your baking surface. Add some flour to both sides and lay it down. Please, please acquire a rolling-pin for this bit, it will make your life so much easier. (If you don’t have one, mamma mia, use a wine bottle, washed of course). Works like a charm, except it takes twice as long :) Now you use the rolling-pin and depending if you have one of those fancy baking stones or like me just a baking tray with baking paper, make it round or rectangular. Don’t let it stick to the baking surface, it won’t if you kneaded it properly and added some flour to both sides. If you have a baking tray, with baking paper, there is a smart trick, that I will let you in on. After you put the dough on the paper, transport the paper and dough back to your baking surface and roll the dough on the paper, this ay you get it thinner and all the way into the edges. Make a smooth transport back onto the tray and add sauce and the toppings of your choice. Oven needs to be warmed up to 275 degrees Celsius, before you put the pizza in! In the middle it goes and 10 minutes should do the trick!