Homemade pizza beats out frozen or takeout any day of the week; not only in flavor but in cost effectiveness as well. This recipe is a take on the classic CPK Thai Chicken Pizza. Here, I’m swapping out the chicken for protein-packed tempeh. You could use any other protein of your choosing, but tempeh is cheap, and more than pulls its weight. With a stocked pantry and fridge, this pizza can quickly be thrown together on a weeknight, and be on the table, or on your lap in front of your computer, faster than than the delivery guy (or gal) can get to your door.
Serves: 4 to 5
Prep time: 10 minutes
Active time: 30 to 40 minutes
- You could make your own, however, in the words of Ina Garten, “…store-bought is fine”. I’ve made my own a few times, but it never seems to be as good as the dough I buy in a bag from Trader Joe’s.
- Flour for dusting your surface and rolling pin
Spicy Peanut Sauce:
- 1/2 cup smooth peanut butter
- 1/2 cup hoisin sauce
- 1 tablespoon liquid sweetener (agave, maple syrup, sorghum…)
- 2 teaspoons rice wine vinegar
- 1/2 teaspoon ground ginger
- 2 cloves of garlic, minced
- 2 tablespoons sesame oil
- 1/4 teaspoon dried red pepper flakes
- 2 tablespoons water
- 1 block of tempeh
- Shredded vegan mozzarella (Optional. I prefer the Trader Joe’s brand for pizza)
- Green onions, the whites thinly sliced, and the green parts cut into ½ inch pieces or slivered red onions
- Broccoli slaw (or julienned carrots and other crispy vegetables)
- Chopped, roasted peanuts
- Chopped cilantro
- Parchment paper
- Pizza stone or steel
- Pizza cutter
If your dough has been refrigerated, take it out and let it come to room temperature.
Preheat your oven to 500 degrees F.
Begin by opening your tempeh package by cutting the tempeh in half. Place both halves in a pot of water that just covers the tempeh, put a lid on the pot, and bring to a boil. Turn it down to low, and let simmer 15 minutes. When it’s cooked, remove the tempeh from the water and set aside.
While your tempeh cooks, you can prepare your sauce. Add all of the ingredients into a bowl and mix until a homogeneous sauce is formed. Prepare your vegetables, or just open up the bag, and chop your peanuts and cilantro. When the tempeh has been cooked, and allowed to cool slightly, slice it into thin pieces.
On a sheet of parchment paper, roll out your dough to your desired thickness. For me, I like to get 4 thin pizzas out of a pound of dough. I like a really thin crust, but it’s your pizza, so do you. Spoon and smear the peanut sauce on the dough. You can be generous here. This is the majority of your flavor, so don’t skimp. Add cheese on top of your sauce. Place slices of tempeh on top of the cheese.
Bake the pizza for about 10 minutes, or until the cheese is “melted” and everything is beginning to brown and bubble.
Remove from the oven, and immediately sprinkle on your remaining ingredients: the broccoli slaw, the peanuts, cilantro, and onion.
Slice and serve.