Thai pizza

19 Jan

Hugh Carpenter’s Thai pizza

Crust:

3/4 cup warm water

11/2 tsp active dry yeast

2 teaspoons sugar

5 tablespoons olive oil

11/2 teaspoons salt

1/4 cup minced fresh basil

1 tsp crushed red chili flakes

2 cups bread flour

Topping:

3 tablespoons olive oil

125 g/4 ounces smoked chicken, slivered

8 sun-dried tomatoes, soaked in hot water 5 minutes

2 Asian eggplants, Chinese rather than Japanese variety

1 ounce EACH Asiago, goat, Marscarpone, Parmesan cheese

1/3 cup mint, chopped

1 teaspoon lime zest

2 tbsp roasted, unsalted peanuts, chopped

To prepare dough: Sprinkle yeast and sugar over warm water. When bubbles appear on top, about 5 minutes, yeast has been activated.

Stir in 2 tablespoons olive oil, salt, basil and chili. Then add yeast mixture to flour and stir until dough is formed. Lightly flour hands and knead dough until smooth and no longer sticky, about 5 minutes. Lightly oil a small bowl. Rotate dough, cover with towel and let rise about 30 minutes. Knead briefly again and let rise another 30 minutes.

Set aside each of the toppings. Cut eggplant in half lengthwise into thin strips. Brush with olive oil or marinate first in a little soy sauce, dry sherry, sesame oil and black pepper. Broil or grill until cooked, then cut into bite sized pieces.

Stretch pizza dough out with your fingers. Add toppings and let rise 10 minutes.

Preheat oven to 550ºF/290ºC. If you have one, preheat your pizza stone as well. Slide pizza onto hot stone and bake about 8 minutes or until pizza crust is golden.

Cut into wedges and serve at once.

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