Vegan Thai Veggie Pizza with Peanut Sauce
Serves 3 to 4
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.
My Unexpected Culinary Adventure: A Vegan Thai Pizza Journey
As a busy working mom, finding time to cook healthy and delicious meals is a constant juggling act. My days are a whirlwind of meetings, school runs, and the never-ending to-do list. So, when I stumbled upon this recipe for Vegan Thai Veggie Pizza with Peanut Sauce, I was intrigued. I'm not a vegan, but I'm always looking for ways to incorporate more vegetables into my family's diet, and the vibrant flavors of Thai cuisine promised a welcome change from our usual weeknight fare. The recipe itself was surprisingly simple, and the ingredients were readily available at my local grocery store. The promise of a flavorful and satisfying meal, made without excessive effort, was too tempting to resist.
The process of making the pizza was, honestly, quite therapeutic. Kneading the dough was a meditative exercise, a welcome pause in the chaos of my day. The aroma of ginger and curry paste filling my kitchen was intoxicating, a little culinary escape. While the dough was rising, I prepped the other ingredients – the colorful bell peppers, juicy pineapple, and fiery red chili offering a delightful contrast of textures and tastes. Watching the pizza bake in the oven, its crust turning a beautiful golden brown, was incredibly rewarding. The whole experience felt like a mini-vacation, a moment of quiet creativity amidst the hustle and bustle of daily life. This wasn't just a meal; it was a creative outlet, a stress reliever, a connection to something beyond the mundane tasks that dominate my schedule.
The final product exceeded my expectations. The peanut sauce was creamy and rich, the perfect complement to the sweet pineapple and spicy chili. The cilantro-scallion sauce added a refreshing touch of brightness, balancing the richness of the peanut sauce. The crust was perfectly crisp, holding its shape beautifully. The entire pizza was a symphony of flavors and textures, a testament to the power of simple ingredients combined with a little imagination. Serving it to my family felt like sharing a small piece of my creative energy, a quiet act of love and care. This wasn't just dinner; it was a culinary adventure, a testament to the unexpected joys found in the kitchen. It reminded me that even amidst the chaos of a busy life, there's always time for a little creativity and a whole lot of delicious food.
Beyond the Recipe: This experience highlighted more than just a tasty meal. It reminded me that cooking doesn't have to be an overwhelming chore. Simple recipes, fresh ingredients, and a willingness to experiment can create culinary magic, even for a time-constrained individual like myself. This pizza became more than sustenance; it was a celebration of simple pleasures, a moment of connection with my family, and a reminder that even amidst the demands of daily life, there's always room for a little culinary joy. The combination of sweet and spicy, creamy and crunchy, made this a truly memorable dish. And the best part? The leftovers were just as delicious the next day!
Tips and Variations: Feel free to experiment with different vegetables. Mushrooms, onions, or zucchini would all be delicious additions. If you’re not a fan of chili, you can omit it or substitute a milder pepper. For a spicier kick, add some sriracha to the peanut sauce. And if you want a gluten-free option, use a gluten-free pizza dough. The possibilities are endless!
In conclusion, this Vegan Thai Veggie Pizza was more than just a recipe; it was an experience. It was a testament to the power of simple ingredients, a little creativity, and a whole lot of love. It’s a recipe I will certainly be making again, and I highly recommend you give it a try. You might just surprise yourself with what you can create, even on a busy weeknight.
