Purists look away now! Avert your eyes and block your ears because I’m about to plunder and pimp the sacred, doughy idol you call pizza. I’ll admit that I’m not a fan of fusion food but I will bend the rules now and then when it feels right. And I don’t know about you, but for me peanut sauce, chicken and snow peas on a pizza feels right. I only know this because many years ago, we used to go a gourmet pizza restaurant and order the Java, an Asian-style pizza that contained absolutely nothing that a good pizza should. It broke every rule. I don’t even know if it had cheese, it was so long ago. But I remember one thing. It was delicious.
Something sparked that memory recently and I got a hankering to re-create those heady days of Asian-flavoured gourmet pizza stylings. I had so many questions so I started researching. What do other people on their satay chicken pizza? Where can I buy peanut satay sauce in the culinary wasteland of Maidenhead? Is there a better way forward than sweet chilli sauce? Does one blanch the greens before they go in the oven?
Chicken Satay Pizza Recipe
1/4 of the Homemade Pizza Dough (or a store bought base)
1 jar of peanut satay sauce. (I recommend the Waitrose brand over the Sainsbury’s which is far too fruity)
Some shredded pre-cooked BBQ chicken
A handful of snow peas and/or brocolli
3 spring onions, sliced (you could use red onions too)
Mozzarella cheese (optional)
A handful of chopped raw cashews
OVEN AT HIGHEST TEMPERATURE
Roll out the dough and top with peanut satay sauce (as you would normally with tomato-based sauce).
Sprinkle with a small amount of cheese, or slices of pizza-ready Mozzarella cheese.
Place your chicken, onions and uncooked greens (they are better roasted) around the pizza base.
Drizzle with hoisin sauce and sprinkle your cashews.
Bake until browned and crisp around the edges.