For Friday, your recipe must include at least two of the following ingredients: radish root, scallions, and mozzarella.
I had to work second shift today, so I planned to make this before work. Unfortunately, I'm feeling a bit under the weather, so I slept until the last possible minute. I knew I'd be scrambling to make this tonight, when I'm all tired and gross from work, but man. My bed was so awesome this morning/afternoon.
Luckily, I did have a pizza crust ready to go. I wanted to do a pizza, and I had a little hunk of daikon, so I thought I'd see what happened if I made a Thai pizza with spicy peanut sauce instead of marinara.
Thai Chick'n Pizza
makes one extra large pizza
1 pizza crust, rolled out in a pan or use a pizza stone (dust lightly with cornmeal). I used a BIG crust. Too big. I had to squish it into the oven.
1 recipe spicy peanut sauce (see below)
1 red bell pepper, sliced into rings
1 cup crimini mushrooms, sliced
5 green onions, trimmed and sliced
1 small daikon radish (the one I had was about five inches), cut into matchsticks
10 or so pieces of Beyond Meat chick'n, or whatever vegan chick'n you like (about a cup and a half)
1 package Daiya mozzarella (or two cups of your favorite vegan mozz, shredded)
1 cup bean sprouts
handful of dry roasted peanuts
cilantro to garnish
Spicy Peanut Sauce
makes about two cups
3/4 cup natural peanut butter (I prefer chunky, but whatever you like), heated for a minute in the microwave
1 cup full fat coconut milk
splash of apple cider vinegar or white vinegar
1 tsp minced garlic
sriracha or Thai chili and garlic paste to taste
Mix all that up.
Heat oven to 400°. Spread the peanut sauce over your rolled out dough. Arrange veggies and chick'n on the pizza. Cover with cheese, bean sprouts, and peanuts. Bake for 15 minutes. Garnish with cilantro.