JetBoil Recipe - Chicken Thai Pizza

As promised here is the first of a few JetBoil recipies for your backcountry cooking adventures this summer.

This one is from Matt Young who you may recall was the winner of the 2007 Backcountry.com JetBoil cookoff. Good luck and enjoy.

Thai Pizza with hand made crust

Crust

1 1/4 cup all-purpose flour

1/2 cup lukewarm water

1 tablespoon yeast

1 teaspoon salt

2 tablespoons vegetable oil or melted margarine (both work fine)


Topping

2 teaspoons ginger, freshly grated (or 1/2 teaspoon powdered)

2 tablespoons peanut or sesame oil

3 tablespoons peanut butter, unsalted & all-natural

1/4 cup tamari

1 lime, juice only

1/2 to 1 teaspoon of Thai green curry paste

8 oz. of Thai-Style marinated baked tofu

1 bunch scallions, chopped

1/2 cup carrot, Fine

1/2 cup pineapple, chopped

1/4 cup cilantro leaves, loosely packed


Make the dough as if you would any normal pizza dough and allow to rise in a warm/covered container. Cooking the pizza in the bottom of a JetBoil 1.5L Cooking Pot is the best way to make this happen. It makes for a personal sized pizza. Cook on low simmer with the lid and a touch of oil if available under the pizza dough.

You may have to reduce quantities due to size of jet boil or make 2 pizzas. This is good and a nice break from ordinary pepperoni and cheese.

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