Thai-One-On Pizza

Wow, what a delicious pizza! I subbed cucumbers for the bean sprouts and followed others' advice on halving the sauce (which was still plenty) - except for adding more chili sauce. I also left the mango raw and used half the cheese for our tastes. Such a unique combination of flavors that unexpected works perfectly together!

I made this replacing the chicken for chick peas to make it vegetarian, topping with bean sprouts, shredded carrot, scallions, cilantro, peanuts and mozzarella. Next time I will brush the crust with sesame oil and increase the amount of garlic chili sauce. Made this for family pizza night, and my husband thought it was excellent!

I never thought I'd be putting peanut butter, cheese and mangoes on a pizza... but I loved the result. Very fresh-tasting and different. I topped this with plenty of sriracha sauce, as I can't eat pizza without loads of hot sauce. Loved it. Next time, I'd love to try a vegetarian version with chickpeas like a previous reviewed mentioned.

First of all I have had some commercial sate pizzas and have to admit they have ended up in the bin but this has put an end to that. I prepared everything an then realized that the two pizza bases I had (and was only going to use one for 3 of us) weighed the same as what was recommended, so I used a little less than halve of the sauce, 1 cup of the chicken, 1 cup of mozarella, 1 scallion/spring onion, 1/2 cup bean sprouts and about 1/2 tablespoon of the chopped peanuts and had to use tinned mango cheeks (about 1 1/2 finely sliced) omited the coriander or mint as we don't particularly like either fresh. If the DM wasn't participating would have considered the extra fresh chilli. I have had about 1/3 cup of base left over (will use as a dipping sauce or over some cooked chicken or beef - delicious). Thank you ~Jen~ for a pizza with difference, made for Cooking With Sauces - April 2009. UPDATE - warmed up left over sauce and added some extra chilli and it made a great dipping sauce for some cooked chicken and beef strips as an appy. FURTHER UPDATE - given the recipe to others and they think it is WOW, some have made variations eg using lebanese or mountain bread for the base, without the chilli-garlic sauce (DO NOT LIKE CHILLI) but overall is getting a big 5 hands up.

This was a new one for us and we really enjoyed it! I used two pizza bases, equalling 1 lb, and I used the full amount of ingredients, but in retrospect, might use less of the sauce base next time, (like the previous reviewer), as the peanut butter was a very strong taste sensation... we loved it, but I think I'd use less next time. Otherwise, I used tinned mango slices (not available fresh right now) and I omitted the chicken.. I felt the pizza would be substantial enough without it, and I'm not a lover of chicken. And I chose to use the mint leaves. I also think I could have used more chilli, but enjoyed it as it was. A really good pizza, moist and full of flavour, a half pizza was ample for each of us, very filling! Cooked beautifully, I would enjoy making this again, something that bit different! I think it would also be very nice as mini pizza appetizers, and might try that next time I'm having friends over! thanks, Jen! Made for Cooking With Sauces, Asian Forum tag game, April 2009