Peanut Butta Pizza
Root to Rise Kitchen LLC
Ingredients
20 oz Dough (recipe below)
1 cup peanut curry sauce (recipe below)
1 teaspoon chili oil (peanut oil with chili peppers)
¼ cup variety of peppers (poblano heavy + red chilis)
¼ block air-fried + dry battered peanut tofu (recipe below)
4 tablespoons peanut drizzle (recipe below)
1 tablespoon chopped peanuts (roasted in oven for 2 minutes)
½ cup fresh herbs (cilantro micros, Thai basil, green onion, garlic flowers)
1 teaspoon fresh wedge and dry batter flakes
Dough
2 cups, 1 tablespoon all-purpose flour
1/8 teaspoon active dry yeast
¼ teaspoon maple syrup
1 ¼ teaspoon sea salt
¾ cup, 1 tablespoon lukewarm water
Peanut Curry Sauce
1 cup peanut butta
¼ cup garlic chives (preferably with flowering stalks for garnish)
2 garlic cloves
¼ cup chopped onion
2 green onion tops
1 inch ginger
1 tablespoon organic gluten-free tamari
300 ml coconut cream – only thick top of can
1 juice of a lime
1 teaspoon salt
6 cups loose spinach leaves
2 pints yellow baby tomatoes
1 teaspoon peanut chili oil or any cooking oil
¼ cup chili garlic paste (sambal)
Peanut Tofu
230 grams raw blanched peanuts (soak after weighing in water)
2 teaspoons nigari
Peanut Drizzle
¼ cup organic gluten-free tamari
½ cup chili garlic paste (sambal oelek)
¾ cup maple syrup
¾ cup peanut butta (recipe below)
Peanut Butta
About 2 cups raw unblanched peanuts
Dry Batter
1 cup nutritional yeast
½ teaspoon turmeric
½ teaspoon cumin powder
¼ teaspoon cardamom powder
1 teaspoon sweet paprika
1 teaspoon coconut sugar
½ teaspoon coriander powder
¼ teaspoon ginger powder
1 teaspoon fine sea salt
Directions
Dough
- Mix the dry ingredients then add the water
- Cover and allow the dough to rise at room temperature for 24 hours
Peanut Curry Sauce
- Blend all ingredients, except garlic paste and tomatoes, raw till very smooth like sauce.
- Roast tomatoes with oil in oven on 450 degrees for 15 minutes
- Roughly chop (preferably in food processor) tomatoes
- Mix in all ingredients including chili paste into a sauce pan and cook on law for 15-20 minutes
Peanut Tofu
- blend in doublish amount of water
- pour in nut bag
- squeeze bag to get all the peanut milk out
- let sit 60 minutes to let starch set on the bottom then slowly pour out the milk into a pot
- cook to 180-190 degrees
- add 2 teaspoons of liquid nigari – mix thoroughly
- gently stir and turn the heat to low for 20 minutes
- use a cheesecloth and let the mixture strain into a bowl
- once finished transfer the curd and cloth into a tofu press
- strain and keep in the fridge for 24 hours
- use an oiled knife to cut into cubes
Peanut Drizzle
- blend all ingredients, except ¼ cup sambal, until smooth
- mix in the last ¼ cup sambal
Peanut Butta
- blend peanuts until super creamy on low to medium blender speed
Dry Batter
- mix all dry ingredients
Peanut Butta Pizza
- preheat oven to 550 and add peanuts to roast in for 6 minutes of the preheat
- Shape dough into 2 balls, then press out one for a pizza.
- add 1 cup curry sauce to middle of the pizza and spread evenly to edge
- drizzle with chili oil
- chop peppers then add chopped peppers everywhere
- bake in a 550-degree preheated oven on a pizza round for 10 minutes or a pizza oven for 2 minutes
- simultaneously coat Peanut Tofu in Dry Batter then put in the same oven with pizza on separate baking sheet for 6 minutes, flip and cook 4 more minutes
- when pizza comes out top with Peanut Tofu, Peanut Drizzle (drizzle or dollops, chopped peanuts, and herbs
- cut and enjoy!
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