This pizza is my version of my favorite pizza my husband and I used to get at a pizzeria here in Portland. The pizzeria has since closed but my cravings for these flavors on top of pizza dough are still front and center.
Spicy peanut-tamari sauce baked on top of fresh pizza dough with tofu, scallions, carrots, toasted coconut, salty peanuts and cilantro.
Peanut Tamari Sauce
1 tbl peanut oil
1 tbl red curry paste
1/4 cup coconut milk
1/4 cup vegetable broth
3 tbl tamari
2 tbl lime juice
2 tbl organic light brown sugar
2 tbl crunchy peanut butter
1 tbl chili sauce
1 tsp sesame oil
Heat the peanut oil in a small pot and add the curry paste. Stir constantly to toast the paste for 1 minute. Add the remaining ingredients except sesame oil. Simmer for 3 minutes until the sauce has thickened. Remove from heat and add the sesame oil.
Thai Peanut Pizza
1 medium ball of fresh pizza dough
8oz extra firm tofu, drained and pressed, cut into small cubes or vegan chicken strips
salt and pepper
1 carrot, grated
2 scallions, sliced thinly on a bias
1 cup vegan mozzarella cheese
3 tbl toasted coconut shreds
3 tbl roasted, salted peanuts, coarsely chopped
3 tbl fresh chopped cilantro
Remove the pizza dough from the refrigerator and sit on the counter to take the chill off for 10 minutes. Roll out into a small sized round, or use your hands to press out and let sit for 10 minutes. Roll out thinner into a medium sized crust and let rest.
Preheat the oven to 450.
Season the tofu cubes or chicken strips with salt and pepper and roast on a baking sheet for 15 minutes.
Place the dough on top of a greased pizza screen, stone or baking sheet. Spread some peanut sauce on the bottom (save a little for once it's done baking) and top with tofu, carrots, scallions and cheese. Bake for 12 minutes, turning every 3-4 minutes or so to ensure even cooking so nothing burns. Once out of the oven, top with coconut, peanuts and cilantro. Drizzle with remaining peanut sauce and let sit for a couple minutes before cutting.