Why Thai for a pizza topping? “I’d been seeing lots of Asian-Western food hybrids but very little that was vegan, so I thought I would change that,” Shane A. Hotakainen explains. This scrumptious dish won 3rd prize in VT's 2007 reader recipe contest.
- 1/4 cup natural salt-free peanut butter
- 1 Tbs. San-J Reduced Sodium Tamari Sauce
- 1 Tbs. sambal oelek or other Asian chili paste
- 1 Tbs. sugar
- 2 1/4 tsp. tamarind concentrate
- 1 clove garlic, minced (1 tsp.)
- 1/2 tsp. curry powder
- 1/4 tsp. toasted sesame oil
- 1/4 tsp. grated fresh ginger
- 1 1-lb. pkg. refrigerated pizza dough
- 4 white button mushrooms, thinly sliced (1 cup)
- 3/4 cup diced Morningstar Farms Meal Starters Chik’n Strips
- 1/2 cup diced red bell pepper
- 1 small shallot, quartered and thinly sliced (1/4 cup)
- 1/3 cup chopped cilantro leaves
- Sriracha hot sauce, optional
- Preheat oven to 375˚F. Coat baking sheet with nonstick cooking spray. Whisk together peanut butter, tamari, sambal oelek, sugar, tamarind concentrate, garlic, curry powder, oil, and ginger in small bowl.
- Roll dough out to 12- x 17-inch rectangle on lightly floured work surface. Transfer to prepared baking sheet. Spread peanut butter mixture over dough. Sprinkle with mushrooms, Chik’n Strips, bell pepper, and shallot.
- Bake 25 minutes, or until crust is golden brown. Cool 5 minutes, then sprinkle with cilantro leaves. Drizzle with hot sauce, if desired.
- Serving Size: Serves 8
- Calories: 257
- Carbohydrate Content: 29 g
- Fat Content: 11 g
- Fiber Content: 2 g
- Protein Content: 11 g
- Saturated Fat Content: 2 g
- Sodium Content: 497 mg
- Sugar Content: 5 g