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Thai Chicken Pizza

Smoking Egg

Ingredients

Overnight Starter

  • 1 cup King Arthur White Whole Wheat Flour
  • Small pinch of instant yeast
  • ½ cup cool tap water

Dough Ingredients

  • All of the overnight starter
  • 1¼ cups cool water
  • 2½ cups King Arthur White Whole Wheat Flour
  • 1½ tsp salt
  • ¾ tsp instant yeast

Thai Chicken Toppings

  • 1 large boneless, skinless chicken breast
  • 1 cup Thai Fish Sauce
  • Juice of 1 lime
  • ¼ cup packed brown sugar
  • 1 tsp Thai chili garlic paste
  • ½ cup Thai spicy peanut sauce
  • 1 small bunch scallions, chopped
  • 1 cup shredded Mozzarella cheese (or pizza cheese blend)
  • ¼ cup chopped fresh cilantro

Instructions

Overnight Starter

  1. In a medium bowl, mix the flour and yeast.
  2. Stir in the cool water until well blended. The mixture will be slightly sticky.
  3. If too thick or dry, add another tablespoon of water. If too soupy, add another tablespoon of flour.
  4. Lightly cover the bowl with plastic wrap and set aside at room temperature for 12-15 hours. The starter will puff slightly and develop flavor.

Dough Preparation

  1. Mix the overnight starter with cool water, flour, salt, and yeast.
  2. Knead the dough until smooth and elastic.
  3. Cover and let rise until doubled in size, about 1 to 2 hours.

Thai Chicken Preparation

  1. Marinate the chicken in Thai fish sauce, lime juice, brown sugar, and chili garlic paste for at least 30 minutes.
  2. Grill or pan-cook the chicken until fully cooked, then slice into strips.

Pizza Assembly

  1. Preheat the EGG for indirect cooking at 450°F/232°C.
  2. Roll out the dough and transfer to a pizza stone.
  3. Spread Thai spicy peanut sauce over the dough.
  4. Top with cooked chicken, scallions, and shredded mozzarella cheese.
  5. Cook until the crust is golden and cheese is bubbly.
  6. Remove from the EGG and garnish with fresh cilantro before serving.

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