Guys – it’s gonna be a good day. Know how I know?
Because Chef’s Table is back on Netflix!
When I began this venture of falling in love with food, I also started watching season 1 of this show. To say that these Chefs are an inspiration is an understatement. They are incredible – and I can feel their passion through the clips of each episode. For those of you who haven’t seen it, each episode is a profile of a different chef – showcasing their journey from start to finish.
Whether you are into playing with food or not – watch it! You never know what just might happen 😉
So before we get to the main course, one more quick little story: I went to the grocery store to pick up a few items for this pizza the other day – I had it all planned in my head. But when I got to the section for the crust I planned to buy, they were ALL GONE.
I was momentarily devastated. But I told myself, don’t you worry miss, when there’s a will there’s a way!
On a hunch I popped by the gluten free section and noticed that the freezer had more crusts to choose from – great, I needed gluten free anyways!
I took notice of one made by a local bakery called Care Bakery – their crust is nut, egg, and gluten free. I’ve never tried their products but I’ve definitely heard of them before – and one thing that came to mind what that I know that they were gluten free before it was cool. Given that, I felt assured that they had tons of time to perfect the recipe.
I bought the pizza crust frozen, and I couldn’t get the pizza crust home right away, so it began to soften. As it unfroze, the most amazing smell began to come from this crust. A real enticing, bready smell. I have to say, it was impressive.
This pizza is dairy free and gluten free. However, this pizza is a little bit different, as I have decided to dedicate this one to my meat-loving boyfriend, for whom I put chicken on the pizza this week. Vegan/vegetarian friends, feel free to substitute tofu, or chickpeas – as I often do in my regular curry dishes.
- 1 can organic coconut milk
- 1 /2 tsp red curry paste
- 1/2 tsp miso paste
- 2 garlic cloves
- 1 tbsp corn starch
- 1 pizza crust – I used a thawed one from Care Bakery (gluten free, dairy free)
- 1 cup chopped chicken breast
- 1/4 a thinly sliced onion
- 1/4 red pepper, cut into strips
- 1 grated carrot
- handful of cilantro, chopped
- handful of chopped peanuts, toasted
Preheat the oven following directions on your pizza crust packaging.
In a small saucepan, add coconut milk, red curry paste, miso paste, and two garlic cloves. Mix well and bring to a simmer. Then, add a bit of water to one tablespoon of cornstarch, and add to the saucepan to thicken the sauce up. Once it is thickened up, let it cool.
Once the sauce is cool, add it to the pizza crust. Top with chicken, onion, and pepper. Bake in the oven following the directions on your pizza crust packaging. Once the pizza is done, take out of the oven and top with chopped cilantro, grated carrot, and chopped peanuts.
Now you know… I like big pizza slices as you can see!
This pizza is warm and comforting, yet fresh, with just the right amount of spicy. Benefits of this yummy-ness include selenium in the chicken, which supports the body in making thyroid hormones. There is phosphorus in the onion, which the body needs to make healthy bones. The Thai curry sauce has anti-inflammatory and anti-microbial properties, and the carrot supports eyesight in low to no-light conditions.
So, how do you feel about a pizza topped with carrot instead of cheese?
Until next time!