The Thai Kickboxer
A bold fusion of savory and heat, featuring a creamy peanut base, fiery habaneros, and tender broccoli for a perfect balance of crunch and kick.
Ingredients
Base Sauce
Thai Peanut Sauce
Cheese
Provolone
Meat Toppings
Spicy Chicken
Other Toppings
Red OnionHabaneroBroccoli
Fresh Garnishes
Peanut Sauce
How to Make It
DoughUse a 48-hour cold-fermented dough to develop complex air bubbles; stretch to a thin 12-inch round with a slightly raised cornicione.
SauceApply 4 to 5 tablespoons of Thai Peanut Sauce in a spiral motion, ensuring a smooth, thin layer that doesn't weigh down the center.
- 1Preheat your oven with a pizza stone or steel inside at 500°F (260°C) for at least 45 minutes.
- 2Thinly slice the red onion and habanero peppers into translucent rings; ensure seeds are removed from the habanero to control the heat level.
- 3Blanch the broccoli florets in boiling water for 60 seconds, then immediately shock in ice water and pat bone-dry to prevent a soggy pizza.
- 4Stretch your room-temperature dough and place it on a floured pizza peel.
- 5Apply the Thai Peanut Sauce base, followed by a generous layer of shredded Provolone cheese to act as a melty barrier.
- 6Evenly distribute the spicy chicken pieces, blanched broccoli, red onions, and habanero slices across the cheese.
- 7Slide the pizza onto the hot stone and bake for 8 to 10 minutes, or until the Provolone is bubbling and the crust is deeply golden brown.
- 8Remove from the oven and allow it to rest for 2 minutes on a cooling rack to let the peanut sauce set.
- 9Finish the pizza with a creative zigzag drizzle of additional Thai Peanut Sauce while the pizza is still warm.
- 10Slice and serve immediately while the habaneros are fragrant and the broccoli remains vibrant.
Chef's Tip
To maximize the flavor of the broccoli and prevent it from drying out in the high heat, toss the florets in a teaspoon of sesame oil and a pinch of salt before placing them on the pizza.