Serves 3 to 4
- salt to taste
- toppings:
- 1 tablespoon water
- 1 teaspoon fresh lime juice
- 2 teaspoons fresh lime juice
- 1 tablespoon minced fresh ginger
- 1 large ball fresh raw pizza dough (i use the fresh whole
- olive oil to coat a medium-large bowl
- peanut sauce:
- 1 teaspoon red curry paste
- 1/2 cup canned lite coconut milk
- 1 teaspoon agave or coconut sugar or to taste
- 1/2 cup creamy salted peanut butter (no added oil or suga
- cilantro scallion sauce:
- 2 cups cilantro
- 1 scallion (green onion) roughly chopped
- 1 teaspoon agave or to taste
- 1 medium red bell pepper sliced into thin strips
- 1/2 cup diced pineapple (canned or fresh)
- 1 small red chili (i used fresno) sliced thin
- 1/4 cup lighted salted roasted peanuts roughly chopped
- 1 scallion (green onion) sliced thin
- 1 small handful cilantro
- Carbohydrate 23.907376306428 g
- Cholesterol 0 mg
- Fat 1.57829968687981 g
- Fiber 9.59231342883989 g
- Protein 7.74875649931818 g
- Saturated Fat 0.324464499903239 g
- Serving Size 1 1 recipe (615g)
- Sodium 3621.81948749564 mg
- Sugar 14.3150628775881 g
- Trans Fat 0.560825624827649 g
- Calories 124 calories
Step-by-step
- Remove the pizza dough from the refrigerator and place in a medium-large, greased bowl. Cover loosely with plastic wrap or a kitchen towel, then let the dough rise in a warm place for two hours.
- Heat the oven to 425 degrees.
- Divide the dough into two balls, then carefully stretch each dough ball into a medium-small sized pizza round. Place each stretched piece of dough on a sheet of parchment paper.
- For the peanut sauce, heat the curry paste and minced ginger in a medium-small pot over medium-low heat for one minute, stirring constantly. Whisk in the coconut milk, then add the lime juice, agave, and peanut butter. Stir until well combined. Taste, then adjust the ingredient amounts to your liking.
- Spoon the peanut sauce evenly over the two pizzas, leaving a border along the outside for the crust.
- Top the pizzas with the sliced bell pepper, diced pineapple, and sliced red chili.
- Carefully place the pizzas (with the parchment paper) directly on the middle oven rack. Bake for 10 to 11 minutes, or until the crust turns a light golden brown. If you don't have enough room in your oven, cook the pizzas in two shifts.
- For the cilantro sauce, pulse then blend the cilantro, scallion, lime juice, water, agave, and salt until the ingredients are combined. Taste and adjust the ingredient amounts to your liking.
- Carefully remove the cooked pizzas from the oven, then top the pizzas with the roasted peanuts, sliced scallion, fresh cilantro, and cilantro sauce, to taste. You may have a little cilantro sauce leftover. Slice and serve.
Charred bell peppers, sweet pockets of warm pineapple, and a glossy spread of spiced peanut paste create an aromatic contrast against a blistered crust heated at 425 degrees. Fusion pizza styles draw heavily on the street food markets of Bangkok, where international ingredients frequently merge with local staples like palm sugar, bird's eye chilies, and fresh herbs. Baking directly on parchment paper placed on the middle oven rack ensures the bottom achieves a light golden brown without scorching the delicate toppings during the 10 to 11 minute bake time.
Peanut butter selection dictates the structural integrity of the base sauce. Natural styles containing only peanuts and salt often separate when heated with coconut milk, yielding an oily emulsion that can saturate the raw dough if not simmered properly over medium-low heat first. Stabilized commercial peanut butters maintain a thicker, emulsified consistency immediately but lack the deep, roasted nut flavor found in pure artisan grinds. Adjusting the agave or coconut sugar balances the natural bitterness of the red curry paste, while fresh lime juice cuts through the dense plant fats.
Dough hydration dictates stretchability when dividing the mass into two rounds after a two-hour warm rise. Cold dough fights against manipulation, springing back violently when stretched, whereas properly relaxed gluten yields readily to fingertips without tearing. Whole wheat variations absorb significantly more moisture than refined white flour doughs, requiring an extra splash of water during kneading to prevent a crumbly texture post-bake.
Fresh herb integration requires careful timing to preserve volatile aromatic compounds. Blending cilantro and scallions into a vibrant green finishing sauce provides a sharp, herbaceous counterpoint to the rich, roasted peanuts scattered on top just before slicing. Applying this green sauce post-bake prevents the herbs from turning dull and grey under direct oven heat, maintaining both a bright color and a pungent allium bite.
