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Credit: Jeff Mayer, Chef, Saul Good Restaurant & Pub, Lexington, Ky.
The National Culinary Review, May 2012
1½-2 oz. Thai peanut sauce
1 (12 inch) precooked pizza crust
3 oz. pizza cheese
3 oz. poached chicken, shredded
¾ oz. peanuts, crushed
2 oz. carrots, julienned
2 oz. bean sprouts
1½ oz. Mae Ploy
1 lime wedge
1 cilantro sprig
Method: Spread Thai peanut sauce evenly over pizza crust; top with pizza cheese and shredded chicken. Bake in pizza oven at 500ºF for 3-4 minutes, turning frequently. While baking, toss carrots, sprouts and Mae Ploy together. When pizza baked, top with veggie blend. Cut into 12 wedges. Garnish center of pizza with lime wedge and cilantro.
Main Dish, Poultry, The National Culinary Review
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