A change is as good as a rest, at least that is what they say isn’t it?! And with the start of a new year I have decided it’s time for change. So my New Year’s resolution is not only to make this food blog as awesome as is awesomely possible, but to also cook one new food or recipe every single week.
Cooking is, to me, very much like a pair of shoes – allow me explain! You spot a new pair of shoes in a shop window and your heart leaps with joy. You simply cannot contain your excitement and leap at the sales assistant with said shoe in hand praying that they have your size. You are head over heels (excuse the pun!) and saunter down the street with added sass in your new shoes. But over time, you start to take your shoes for granted. They become comfortable, just another part of your outfit, the “old faithfuls” that you wear, day after day.
Life is way too short to wear the same old pair of shoes, just as it is too short to fall back on the same old faithful recipes day after day – there are just too many great taste experiences out there! So what better way to spice up a recipe repertoire than to call in the professionals? So today, I bring you Arugula & Rocket’s second guest chef recipe – hurrah!
Two of my favourite kinds of food are Thai food and pizza. So I have been extremely lucky to spend an afternoon in the kitchen of one of my fave Seattle haunts, Primo Pizza Parlour, with chef/owner Max Borthwick. For Max is not only the BEST pizzaiolo ever, but is also a totally awesome Thai cook and the man behind the new Thaifusions range of authentic Thai sauces and condiments. So get ready to be inspired (and feel hungry!) because Max’s Swimming Rama Thai Pizza Recipe is mouthwateringly good and guaranteed to arouse your appetite!
Max makes his pizza dough from scratch, of course, but you can easily use store-bought dough. However, preparing your own pizza dough is fairly easy, you’ll just need to allow time for the yeast to activate and the dough to prove.
First, you’ll need to pour 1½ cups warm water into a large bowl and add yeast. Leave it to stand for around 5 minutes, the mixture should become foamy. Then whisk in the sugar, oil, and salt until combined. Next add flour and stir until you get a sticky ball of dough. Transfer the dough to an oiled bowl and brush top with oil. Cover with plastic wrap and set aside in a warm, draft-free place for 1 hour, or until dough has doubled in size. Now the fun part… are you ready to toss your dough?
No?! Then don’t worry, on a lightly floured work surface, gently knead the dough and roll or stretch into a circular shape.
As we are not all graced with a purpose-built pizza oven in our kitchen, Max recommends using a pizza stone to get the best results as it helps to absorb moisture, resulting in a crispy pizza crust. First you’ll need to put your pizza stone in the oven and pre-heat the oven to 550°F (290°C). If you don’t have a pizza stone you can lightly oil a baking tray (this does not need pre-heating).
Rather than using regular tomato sauce Max spreads the Thaifusions Spicy Peanut Sauce onto his pizza base. This produces a pizza packed full with the amazing Thai flavours of freshly ground peanut, coconut, red curry, and a hint of chili – genius!
Brush the outer rim of the pizza with a little olive oil, so you’ll get a nice golden crust, and cover the base with fresh spinach leaves.
Now top with the mozzarella, chicken and roasted red peppers.
Carefully slide the pizza onto the heated pizza stone, or place on the baking sheet and put in the oven. Bake for 6 to 10 minutes, or until the crust is golden and the cheese has melted.
Garnish the pizza with red chili flakes, crispy onions and crushed peanuts.
Hey presto – your Thai Swimming Rama Pizza is not only a work of art, but ready to be sliced and eaten!
To make this Thaifusions Swimming Rama Thai Pizza Recipe Max used the following equipment:
- Thaifusions Spicy Peanut Sauce
- Rolling Pin
- Tovolo® Set of Three Mixing Bowls with Lids
- Pizza Stone
- Pizza Peel
- Tovolo® Pizza Wheel
Readers in the UK, France, Germany, Spain & Italy can now purchase fabulous cooking products from the Arugula & Rocket Cookshop on Amazon.
Find more recipes and Thai Cooking Techniques from Max Borthwick on the Williams-Sonoma YouTube Channel.
Swimming Rama Thai Pizza
4 Cups All-Purpose Flour
2 Packets (½ oz) Active Dry Yeast
2 Tbsp Sugar
¼ Cup Extra-Virgin Olive Oil
2 Tsp Coarse Salt
1½ Cups Warm Water
Chicken Breast, Cooked and Chopped
Thaifusions Spicy Peanut Sauce
Roasted Red Peppers
Red Chilli Flakes
Prepare the Pizza Dough:
Pour 1½ cups warm water into a large bowl and add the yeast. Leave for approx. 5 minutes (mixture should be foamy).
Whisk the sugar, oil, and salt into the yeast mixture.
Add flour and stir until thoroughly combined into a sticky dough.
Transfer dough to an oiled bowl and brush top with oil.
Cover with plastic wrap and set aside in a warm, draft-free place for 1 hour, or until dough has doubled in size.
On a lightly floured work surface, gently knead the dough and roll or stretch into a circular shape.
Make the Pizza:
For best results use a pizza stone. Pre-heat the oven to 550°F (290°C) and place your pizza stone in the oven. If you don’t have a pizza stone you can use an oiled baking sheet (this does not need pre-heating) .
Smear the pizza base with a generous serving of Thaifusions Peanut Sauce and brush the rim of the pizza with olive oil.
Cover with the fresh spinach leaves and sprinkle with the chicken, grated mozzarella and red peppers.
Slide the pizza onto your heated stone, or place the baking sheet into the oven.
Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling.
Garnish with the chilli flakes, crispy onions and crushed peanuts.