Thai Kwon Dough – Thai Chicken Pizza with Zesty Peanut Sauce

2 Sep

My aunts are kicking butt in posting recipes, so it’s about time for a recipe from Crab Crackin’ Carly!

I’ve been busy cooking and snapping pictures, but I haven’t found the time to post them; hence, there’s a lot more posts coming in the near future. Stay tuned.

I’ve been dying to try this recipe from my FAVOURITE cookbook, and it did not disappoint; however, come to mention it, none of the recipes from my fav cookbook have been a disappointment. The cookbook I’m taking about is The Looneyspoons Collection by Janet & Greta Podleski. You may have heard of them because they have a television show on the Food Network called Eat, Shrink and Be Merry. I’ve actually never seen their show and I had no clue who they were. I just happened to see their cookbook at Costco and thought the recipes sounded delicious. Not to mention they have the cutest cartoon pictures for each recipe.

You can buy a prebaked 12-inch whole grain pizza shell, but I prefer to make my own from another pizza recipe I have. I’ve made this dough recipe using a bread maker and also kneading it by hand. Yes I said by hand. I kneaded the dough by hand for 15 straight minutes. I am not fortunate enough to own a stand mixer. The good news is I am saving up for a stand mixer. I want a red KitchenAid one. I love the colour red 🙂


  • 1 envelope (1/4-ounce) active dry yeast
  • 1 tsp sugar
  • 1/3 cup lukewarm water
  • 1 1/3 cups lukewarm water
  • 2 tsp coarse salt
  • 1/4 cup olive oil
  • 3 3/4 cups all-purpose flour, and flour for kneading and rolling
  • olive oil for oiling the bowl

In a small bowl, add 1/3 cup lukewarm water and 1 tsp. sugar. Add yeast and let sit until foamy, about 5 to 10 minutes.

Combine 3 3⁄4 all-purpose flour and salt in the bowl of a stand mixer. In a stand mixer fitted with a dough blade, add water, olive and yeast mixture and blend. Knead on low speed for about 10 to 12 minutes until the dough comes together and is smooth. Remove dough from the bowl. Turn dough onto a well-floured surface and continue knead by hand until smooth and elastic, about 2 to 5 minutes. The dough should be soft but not sticky. If dough is still too sticky, add a little more flour. Place the dough in a lightly oiled medium bowl and cover. Let rest in a warm spot until doubled, about 45 to 60 minutes.

Once the dough has doubled I take it out of the bowl and cut it into 4 equal dough balls. I usually use two balls to make two 10-inch pizzas. I freeze the other two piece dough balls for later use.

Peanut Sauce

  • 1/4 cup light peanut butter
  • 1/4 cup hoisin sauce
  • 1 tbsp freshly squeezed lemon juice
  • 2 tsp sesame oil
  • 2 tsp grated gingerroot
  • 1 tsp liquid honey
  • 1 tsp reduced-sodium soy sauce
  • 1 tsp red wine vinegar
  • 1 tsp minced garlic
  • Pinch crushed red pepper flakes


  • 1 cup chopped cooked chicken breast (see tip)
  • 1 cup packed shredded Monterrey Jack cheese (4 oz/113 g)
  • 1/3 cup bean sprouts
  • 1/4 cup grated carrots
  • 1/4 cup chopped green onions
  • 2 tbsp chopped roasted peanuts
  • 1 tbsp minced fresh cilantro

Tip: the best chicken to use is from a rotisserie chicken because it’s so moist. However, grilled chicken works in this recipe, as long as it’s not overcooked.

Preheat oven to 425 F.

To make sauce, combine all sauce ingredients in a small pot and heat over medium-high heat until bubbly, stirring constantly. Remove from heat and let cool slightly.

Mix 1 heaping tbsp of peanut sauce with chicken breast pieces, and set aside.

To assemble pizza, spread remaining peanut sauce evenly over crust. Top with half the shredded cheese. Distribute chicken cubes evenly over cheese. Top with bean sprouts (break them into smaller pieces, if you prefer), carrots, green onions and peanuts, in that order. Sprinkle remaining shredded cheese over toppings.

For my recipe, I did not use bean sprouts nor carrots.

Bake for about 8 – 10 minutes, until cheese is completely melted and edges are lightly browned. Sprinkle with cilantro before serving.

Nutrition Nugget: Monterey Jack cheese is low in tyramite, a compound found in many cheeses and other foods that can trigger headaches or migraines in some people. So if you’re prone to a throbbin’ noggin’, this variety might be your best cheese choice.


2 Responses to “Thai Kwon Dough – Thai Chicken Pizza with Zesty Peanut Sauce”

  1. Truly Scrumptious September 3, 2012 at 1:21 am #

    Mmmmm! Now I’m hungry for a midnight snack of pizza! Sounds like a great combination of unusual pizza ingredients. I’ll have to try it!

  2. The Erratic Cook September 3, 2012 at 9:34 am #

    Yum!! I’ve only just got up a while ago looking for breakfast. I want to eat this right now! Looks delicious.

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