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Archive for October 4th, 2010

This is an unabashedly cheese-less pizza, and it is all the more delicious for its absence.  The savory richness of the chili-peanut sauce,  the fresh and vibrant vegetables, leafy greens, crunchy peanuts and chewy pizza crust will have you craving this combination from the first bite forward!

Spicy Thai-Style Peanut Sauce

Ingredients:

⅔ cup peanut butter [creamy or chunky works equally well]

⅔ cup warm coconut water [warm water could be substituted]

⅓ cup soy sauce [I use low sodium]

2 T lime juice

2 tsp freshly minced ginger

2 garlic cloves

1-2  tsp garlic chili sauce, depending upon your heat tolerance

1 tsp dark [roasted] sesame oil

Directions:

Mix the peanut butter and warmed coconut or plain water together first, dissolving any clumps with a whisk.  Add the remaining ingredients and mix well.

Pizza Ingredients:

1 large portion of pizza dough or large pizza crust  [Whichever type you prefer.  I do not make this from scratch, but rather buy it premade at a local grocery store.  It is in the refrigerated section in a plastic bag.]

1 block of tofu, broken into medium-sized crumbles

1 large zucchini, sliced

1 carrot, cut into thin strips using a vegetable peeler

1 red or yellow bell pepper, sliced into rings

2 cups mesclun lettuce mix

1 cup mung bean sprouts

½ cup cilantro leaves

½ cup sliced green onions

4 garlic cloves, sliced thinly

⅓ cup whole peanuts

1 T Bill’s Best Chik’Nish vegetarian seasoning [This seasoning tastes like powdered chicken soup, without the chicken ;-)]

Pizza pan [I have an aluminum pizza pan that was really inexpensive price-wise but that has become an invaluable kitchen tool.]

Directions:

Preheat the oven to 450°F.

Stretch out the dough to the size of a large pizza and place upon a pizza pan.  Set aside to rest.

Sprinkle the tofu with the Chik’Nish and sauté over medium heat until lightly browned.  Set aside.

Sauté the zucchini, bell pepper and garlic over medium heat until slightly browned.  Set aside.

Assembling the pizza:

Spoon out a generous amount of the spicy peanut sauce over the pizza dough and disperse evenly. [Remember to save a bit of the sauce to dress the mesclun salad greens.]  Next, simply spread out the cooked ingredients:  tofu, zucchini, bell pepper and garlic.  Top with an even layer of carrot strips and peanuts.

Bake in the oven until the crust and toppings are browned.

Dress the mesclun greens with some of the spicy peanut sauce.  Top the pizza with the sliced green onions, cilantro, mung bean sprouts and dressed mesclun.

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