Okay, I'll admit it. I unfortunately did not use the real recipe for this dish from ED&BV since I have unfortunately been unable to get the book yet. However, after seeing this post on Dreena Burton's blog, I knew I couldn't wait for the book and had to try to make her Thia Chick-un Pizza myself. It reminded me of the Thai Chicken Pizza that I loved in my omnivorous days from California Pizza Kitchen and had secretly longed for ever since I gave it up- but I no longer have to live without it!
I used the pizza dough recipe from VWAV and topped it with my recipe for peanut sauce from the Tofu Satay that I posted previously. I lightly crushed up one 15 oz. can of drained and rinsed chickpeas and spread those on top of the peanut sauce. That's it, that's all I had to improvise! After that, I just followed Dreena's instructions for all of the toppings, along with some shredded carrots that I put on at the same time that I sprinkled on the chopped scallions. The only things I left off of this pizza were the bean sprouts since the pizza tasted so great without them that I didn't think they would add anything to the pizza (plus, I think my bean sprouts went bad- nasty smell). Thank you, Dreena, for this recipe! I'm sure it would be even better with the sauce recipe from your book (though this recipe will definitely do for now!) While I can't wait to get ED&BV, I'm pretty damn pleased with the results of this pizza and LOVE the idea.
My next pizza mission: recreate another California Pizza Kitchen favorite from my childhood- hm....I think I'll keep the exact one a secret......
2 comments:
How cool that you did this without the recipe! Sometimes that's more fun than having it in front of you :-)
I have been wanting to do this too! I saw that picture and have been wanting to try it ever since. I didn't want to buy a cookbook for a single recipe. You've inspired me to try to make it sans recipe.
Thanks! :-)
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