Satay Chicken Pizza
I’ve said it before, I’m not a fan of store bought pizza (except for the ones I got in Naples).
I do however, love making my own at home. I made 3 pizzas the other night. One for each of us. I’m posting my pizza today. The other two I have posted before.
I love pizza with satay sauce, chicken, just a little cheese, red onion and coriander…so very delicious.
The recipe for the dough I have published in a previous post titled Home made Pizza.
You could buy a really good ready made satay sauce or you could make your own. It’s up to you. This is a great recipe for a home made satay sauce that makes a large quantity and you can freeze what you don’t use for later use.
I sliced chicken thigh fillets and onions thinly and quickly fried them until they just began to colour. Then I spooned satay sauce over the pizza base (I put lots) topped with chicken and onions then added just a little cheese and topped with coriander. This only took 10 mins in a really hot oven. I added more coriander to the cooked pizza.
I really do love this pizza!
- Homemade Satay Sauce
- 15 shallots or 2 medium spanish onions, chopped
- 20 dried red chillies, stalks discarded, deseeded, soaked in boiling water until soft and drained
- 8 cloves garlic
- 2 cm galangal, chopped
- 2 stalks lemongrass (pale part only and remove any dry outer layers)
- 1 – 2 tbs tamarind paste
- 2/3 cup brown sugar
- 2 tsp salt
- 200ml vegetable oil
- 1 litre water
- 2 tbs lime juice
- 500g salted, roasted, crushed peanuts
Homemade Satay Sauce
Using a mini food processor, blitz shallots, garlic, galangal, rehydrated chillies and lemongrass in small batches to achieve a fine paste. Please be patient and don’t be tempted to add water as this will make the paste difficult to caramelise. You can instead use a mortar and pestle but you must add only small amounts of the ingredients at a time, ensuring you have a fine paste before you add more ingredients. Set aside.
Heat oil in a heavy based saucepan or wok till medium heat and pour paste in. Stir fry, continuing to make sure bottom isn’t catching till there is very little steam rising from the sauce and you can definitely see it caramelising and smell it getting fragrant.
Add water and bring to boil. Add tamarind, lime, sugar, only one teaspoon of salt. Add half the amount of peanuts after adding water to the sauce. The other half added just before serving, for crunch.
Bring to boil again, remove from heat and set aside till required. You can make this a couple days ahead of time and keep in a glass jar in the fridge and then re-heat to serve.