Today's Recipe: Thai Chicken Pizza

FOR THE CRUST
1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
1/3 cup Extra Virgin Olive Oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle
attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water
mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball.
Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in
the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance,
and 3 or 4 days is even better.
Toppings:
Shredded cooked chicken
fresh bean sprouts
shredded carrots
sliced red onions
cilantro or basil
Mozzarella cheese
chopped peanuts
drizzle of peanut sauce

I roll out the pizza and drizzle it with Olive Oil. I then top it with all the good stuff and
bake in a 500′ F. oven until the cheese is bubbly and the crust is golden. Drizzle the
peanut sauce over the pizza right before eating.