This Thai-style pizza is another in our ongoing series of different pizzas. I suppose that it’s the peanut butter, ginger, soy sauce and rice vinegar that push the flavors in a Thai direction. The terrific thing about the recipe is that it is served cold, a kind of salad pizza for a supper, and doesn’t call for melted cheese on top. Oh, wait, maybe that might not seem so terrific.
I first had this at a potluck supper and it was so good I wanted to bury my face in it. I think that if you wish to gussy it up, you could add small cold cooked shrimp. A bit of leftover cooked chicken sliced thinly and distributed also would work.
Thai Vegetable Pizza
Makes 2-3 servings
⅓ cup creamy peanut butter
2 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon finely minced fresh ginger root
3 cloves garlic minced
1 cup fresh bean spouts
1 large carrot, coarsely shredded
½ red bell pepper diced
3-4 scallions sliced thinly
Roasted chopped peanuts
1 pre-baked 12-inch pizza crust
Mix together the peanut butter, vinegar, honey, soy sauce, ginger and garlic. Spread over the baked pizza crust. Distribute the sprouts, carrots, peppers and scallions over the pizza, and add any extras like shrimp or chicken. Top with the diced red pepper, scallions, cilantro and chopped peanuts. Serve.