My husband LOVES making pizza – he grills it in the summer, bakes it in the winter, and comes up with a new flavor combo each time. In this monthly “guest post,” I’m going to sit back, relax, and maybe take the occasional photo while Jeff makes me a pizza and tells you about it. Here he is:
I remember the day Lori asked for this most recent pizza post. She said something along lines of . . . “I want a really tasty pizza. But you know, not the usual. Like, less Jeff stuff.”
I took this to mean no smoked meats, no double pork, more fresh veggies, and probably a lack of copious amounts of cheese. Thai food struck me as a theme right off the bat.
When I eat Thai food – regularly with my coworkers on Thursdays – I usually have pork or chicken. My first order of business was to find a suitable meat alternative.
I realized that tofu is pretty prevalent in Thai food and I have always wanted to try to cook it at home. I had heard that tofu is the best when you pan fry it to get a crispy exterior and use a powerful spice to impart some flavor. I did both.
I also realized that cheese was probably a no-go on a Thai pizza when I offered up pepper jack and Lori gave me the grossed-out facial expression. You know that one that involves a stink eye, a frown, and a crumpled nose.
A dynamite sauce had to made, something involving peanut and sambal oelek (also a crucial ingredient for Asian noodle salad). I think you’ll enjoy its multiple layers of flavor.
Finally, I threw in all kinds of Thai inspired fruits and veggies. Pineapple added for sweetness. Carrots for color. Bean sprouts for crunch. And, green onions for a hit of freshness. I don’t usually eat vegetarian, but found this pizza both fun to dream up and very tasty.
For the Spicy Peanut Sauce:
- 3 tablespoons peanut butter
- 1 tablespoon rice wine vinegar
- 1 tablespoon sambal oelek
- 1-1/2 teaspoons soy sauce
- 1-1/2 tablespoons extra virgin olive oil
For the Thai Tofu PIzza:
- 1 teaspoon extra virgin olive oil
- 8 ounces firm tofu, drained, patted dry and cut into 1/2-inch cubes
- 1/2 teaspoon curry powder
- 1 prepared whole wheat pizza crust
- 1 medium carrot, shredded
- 1 medium tomato, chopped
- 2/3 cup chopped pineapple
- 2 green onions, thinly sliced
- 1/4 cup bean sprouts
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- Juice of 1/2 lime
- Prepare Spicy Peanut Sauce: In small bowl, whisk together peanut butter, vinegar, sambal oelek and soy sauce. While whisking, slowly drizzle in oil until all oil is incorporated.
- Make Pizza: Preheat oven to 450 degrees F. Heat oil over medium-high heat in large nonstick skillet. Sprinkle tofu with curry powder, then add to skillet. Cook tofu 10 to 12 minutes or until golden brown; turning once with a spatula halfway through cooking.
- Place pizza crust on baking pan and spread with Spicy Peanut Sauce. Divide carrot, tomato, pineapple and tofu over sauce. Transfer to oven; bake 10 minutes or until bottom of crust is golden brown.
- Remove pizza from oven; sprinkle with onions, bean sprouts, cilantro and mint. Squeeze lime juice over pizza, cut into 8 slices and serve immediately.