ULTIMATE THAI PIZZA
Recipe by Peter Tiessen
In our house, we have adopted Saturday night as "Pizza Night". Over the years we have created numerous variations, but this one has easily become one of our favourites.
Yields: 1 - 12" x 18X rectangular pan
- 1 1/4 cup warm water (90-100°F)
- 2 1/2 t instant dry yeast
- 1 T honey
- 2 3/4 cup flour
- 1/4 cup cornmeal
- 2 T Za'toun olive oil
- 1 t organic pink Himalayan salt
- 1 t black pepper, freshly ground
- 3/4 cup natural peanut butter
- 1 1/2 T soy sauce
- 1 t sesame oil
- 1 t fish sauce
- 2 T fresh ginger, minced
- 1 green Thai chili or fresh cayenne
- 2 t black pepper, freshly ground
- 2-3 T water
- 1 t Za'toun olive oil
- 2-3 T cornmeal
- 1 lbs thick cut bacon, cut into lardons
- 1 carrot, but into ribbons and rough chop
- 3 green onions, cut into 1" lengths
- 1/2 package dried pineapple, torn
- 1/2 package torn dried mango
- 2 tbsp coconut ribbons
- 1/2 cup mozzarella cheese, shredded
- 2 t Za'toun zaatar
- 1 large handful of fresh cilantro
NOTE: To make carrot ribbons, use a vegetable peeler and peel carrot in one place (do not rotate as you would when removing the peel).
To make the dough, combine the yeast, honey and water together in a stainless steel bowl and whisk to dissolve. Cover with a towel and rest for five minutes. Combine the flour, cornmeal, salt and pepper in a large bowl, stirring to evenly distribute. Pour the yeast mixture over the flour, add the olive oil and stir to combine a rough dough. Turn the dough onto the countertop and knead for 10 minutes (or use a stand-up mixer, but I always prefer to make dough by hand). Roll into a ball and cover with a towel to rest for 1 hour.
For the sauce, combine all of the ingredients except the water and whisk to combine. Slowly add the water 1 tablespoon at a time until you reach the desired consistency (the sauce should be smooth, but not runny).
After the dough has risen, punch down the dough to remove the carbon dioxide gas. IF you prefer a thin crust, cut the dough in half. You may wrap the remaining dough and freeze until future use. Or should you prefer a thick crust leave as is. Season the pan with the olive oil and brush to coat, then gently sprinkle the pan with the remaining cornmeal. Line the pan with the dough.
Preheat the oven to 400F.
For the toppings, heat a pan over medium-high heat and add the bacon cooking until firm, but slightly crisp. Remove the bacon from the pan with a slotted spoon and allow to cool on a paper towel lined plate. Assemble the pizza, reserving the cilantro.
For a thin crust, bake for about 20 minutes or for a thick crust bake for about 30-35 minutes. Remove from the oven and top with reserved cilantro.