Thai Chicken Pizza

Look at you, lucky reader, getting an update on Sunday. My friend Jackson was up from Memphis this past week and joined me Saturday night for some food, drink, and Blade Runner. Because I can't think of a more entertaining Saturday night than cooking (not a sarcastic statement actually), I selected a fun-looking recipe of Rachael Ray's: Thai chicken pizza.

Here's how it works: bake a pizza normally, except replace the pizza sauce with duck sauce and the cheese with provolone and add a red pepper (or green or yellow). The chicken was grilled in a marinade of soy sauce (Price Chopper didn't carry tamari), olive oil, and peanut butter. As you can see by the pictures below, my stove-top method failed to cook the middle of the chicken. So Jackson and I chopped it up and kept grilling it in smaller segments. This worked out just fine. Once the pizza has baked and the chicken is cooked and thinly sliced, add the toppings: cucumbers (in honey and cider vinegar), scallions, bean sprouts, and crushed roasted peanuts.

So yeah, the chicken did turn out better than the pictures above, and looked quite delectable on top of the pizza itself (which turned out awesome). All together, each slice carried a number of fantastic flavors. The duck sauce worked really well as a replacement for pizza sauce and the cucumbers were also delicious. With a simple 12" pie, less (or thinner) chicken would have worked better, perhaps with more marinade. Anyway, it was fun. The kitchen was an absolute mess afterwards, which, when you get right down to it, is only a sign that you've done things right.