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
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.
- 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