First, we’re learning a new method that involves pizza cooking in 5 minutes FLAT. Start to finish. Then, we have Thai Pizza inspired by Yardhouse which I just love so much. AND, we have a ton of veggies on this pizza which basically makes it a health food. The skillet method of pizza-making has been around for years, and I was inspired by two bloggers that I read every. single. day. Jess and Bev, I want to be you guys. Or your friend. There. I said it.
We are going to waste very little time on chatting, mainly because once you realize that instead of pizza sauce we have spicy peanut sauce you’re going to want to skip all that and GET INTO THIS.
No foreplay. Quickie pizza.
I’m making this a vegetarian version, but lots of Thai pizzas include shredded chicken. Add some if you’d like! I also contemplated some grilled tofu for more protein, but there is just SO much already happening here that it was really perfect without it. For the sauce, you’ll need peanut butter, sweet chili sauce, sriracha, soy sauce, vinegar (apple cider, white, red wine, rice…whatever), and oyster sauce. For the pizza you’ll need some kind of dough (mine’s from Trader Joe’s, the whole wheat kind), bok choy or cabbage, a carrot, green onions, lime, mozzarella, cilantro, and peanuts. Boom. So Thai.
Because the pizza cooks so quickly, we want to prep everything first. When it’s time to cook, you’ll need a cast iron skillet REALLY hot and the broiler preheated to high, so go ahead and get that going first. If the skillet starts to smoke, turn it down just a bit. My stove has a 1-10 setting for eat and I had mine at 6 for 10 minutes or so. While that’s happening, make the sauce! Put all the ingredients together in a little dish.
Then, stir. I used a fork, but a whisk would work great. Taste the sauce, and add more of whatever you think it needs – peanut butter for creaminess, sriracha for spice, or more vinegar if you like that kind of a bite.
Then I thinly sliced the bok choy, and separated the white parts from the green parts of the onion. White got cut into strips, green was sliced. But, you can cut the veggies any way you like! Just remember to keep everything small since they go onto the pizza raw.
NOW we’re ready to build. Everything should be super duper hot too. Start by stretching the pizza dough to a round the size of your skillet – don’t worry if you get any weird edges, life isn’t perfect and neither is pizza dough. Words to live by, eh?
Now, if you feel like sliding this out of the skillet before cutting be my damn guest. I cut it with a serrated knife right in the skillet to try and not disturb the toppings too much, and it worked great!
- 1/2 cup creamy peanut butter
- 2 tablespoons sweet mild chili sauce
- 1 tablespoon sriracha or other chili garlic sauce, plus more to taste
- 1 tablespoon soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon oyster sauce
- 1 batch whole wheat pizza dough, or any kind you like
- 2 small heads bok choy, thinly sliced
- 1 small carrot, cut into matchsticks
- 3 scallions, sliced, whites and greens separated
- 1 cup shredded mozzarella cheese
- 1/4 cup cilantro leaves
- 1/4 cup chopped salted peanuts
- lime wedges
- Preheat a cast iron skillet to medium-high and the broiler to high. Combine the peanut butter, chili sauce, sriracha, soy sauce, vinegar, and oyster sauce with a fork or whisk until smooth. Taste the sauce, and adjust the seasoning to your preference.
- Stretch the dough to about the shape and size of your skillet. When the skillet is very hot and almost smoking, slide the pizza dough into the skillet. Working quickly, spread the pizza sauce over the dough (you might have some leftover - use it for dipping!), then sprinkle on the bok choy, carrot, and white parts of the onions. Top with the cheese.
- After about 2 minutes on the stove (including the time it took you to top the pizza), place the pizza in the oven for 2-3 more minutes until the crust is cooked and the cheese is hot and bubbly.
- Serve the pizza topped with cilantro, lime, scallion greens, and peanuts.
- The dough I had was great for a 12-inch cast iron skillet - it was the standard size that I see at grocery stores everywhere. Your pizza might be thicker or thinner depending on what size skillet you use, and if you have 2 8-inches you could get two pizzas out of this recipe.