Beth's Tasty Thai Pizza

prep time:: 1 hr
total time:: 9 hr

Makes 4-6

Brother Jonathan shared this recipe from Aunt Beth’s collection. The prep takes forever to put together but it’s oh, so worth it! I actually got Dad to help with this one. (I got him to prep.)

ingredients

Marinade:
1/4 cup each finely chopped onion, celery and carrot
3 cloves garlic, minced or pressed
1 tablespoon minced shallot
2 teaspoon minced fresh ginger root
1 teaspoon freshly grated lime zest
1 teaspoon crushed dried red pepper
3 large sprigs fresh cilantro
tablespoon brown sugar
1/3 cup soy sauce
1/3 cup freshly squeezed lime juice
2 tablespoon crunchy peanut butter
2 tablespoon peanut oil
Combine all the above ingredients.
Add 5 boned, skinned chicken breast halves.
Cover and refrigerate for 8 hours or up to two days. Return to room temperature before baking. Put chicken in a baking dish, cover with foil and bake at 325°F. for 30 minutes. Cool and shred.
Pizza Toppings:
1/2 cup peanut or hot chili oil
1 1/2 cups shredded Italian fontina cheese
1 1/2 cups shredded mozzarella
4 green onions, thinly sliced
1 medium carrot, peeled and cut fine in julienne strips
1 1/2 cups bean sprouts
1/2 cup coarsely chopped dry roasted peanuts
1/3 cup fresh cilantro
Pizza dough: 1 large or 2 small

directions

Brush dough with hot oil, top with a layer of each cheese, leaving a 1/2" border. Start with chicken, then green onions, carrot, bean sprouts and peanuts. Drizzle evenly with peanut oil or hot chili oil. Bake in 450°F. oven until done, about 15 minutes. Remove from oven and lightly brush with hot oil or peanut oil. Sprinkle with cilantro. Slice and serve.