PizzaPi.ai
The Bangkok Heatwave
A fusion masterpiece that balances the nutty richness of Thai peanut sauce with the mild melt of provolone, punctuated by the sharp heat of fresh jalapeños.
Ingredients
Sauce
Thai Peanut Sauce
Cheese
Provolone
Protein
Chicken
Toppings
OnionsJalapeños
Finishes
Red Pepper FlakesChili Oil
How to Make It
DoughA 48-hour cold-fermented sourdough or high-protein bread flour dough stretched to 12 inches with a pronounced cornicione.
SauceThin the peanut sauce with a splash of water or coconut milk if too thick, then spread in a thin, even spiral from the center out.
- 1Preheat your oven with a pizza stone or steel at 500°F (260°C) for at least 45 minutes to ensure maximum floor heat.
- 2Hand-stretch the room-temperature dough into a 12-inch circle on a lightly floured surface or parchment paper.
- 3Apply 3-4 tablespoons of Thai peanut sauce, leaving a one-inch-wide border for the crust development.
- 4Distribute the shredded provolone evenly over the sauce to create a creamy, protective layer.
- 5Scatter the pre-cooked, bite-sized chicken pieces and the very thinly sliced onions across the cheese.
- 6Place the fresh jalapeño rounds on top, ensuring they are sliced thin enough to blister during the bake.
- 7Launch the pizza onto the preheated stone and bake for 7-9 minutes until the cheese is bubbling and the crust has charred 'leopard spots'.
- 8Remove the pizza from the oven and immediately drizzle the chili oil in a zig-zag pattern across the top.
- 9Finish with a final dusting of red pepper flakes to add texture and a lingering secondary heat.
- 10Let the pizza rest for 2 minutes before slicing to allow the peanut sauce to set slightly.
Chef's Tip
To prevent the peanut sauce from becoming too dry or 'tacky' in the high heat, apply the provolone cheese generously over the sauce to seal in the moisture while it bakes.