Eating satay used to be a big communal event in my family. Now that the family has dwindled down to two, there is hardly a good reason to buy 50 sticks of satay and buying less is not worth the trouble either. So this is the next best thing, satay on a pizza.
I am not sure if cheese is the best thing to hold the meats together but for the meantime, the old man is happy satisfying his satay urge.
1 cup satay ready-to-cook paste
½ cup water
2 cups sliced chicken thighs
1 Tbsp coconut butter
2 cups pizza cheese
Pizza base :
200g bread flour
25g wholemeal flour
1 Tbsp fine sugar
1 tsp instant yeast
1/8 tsp rock salt, ground finely ( I used Icelandic volcanic salt )
150g cooled boiled water
3 Tbsp canola oil ( avoid olive oil because it clashes with the aroma of coconut butter )
To make the base, mix all the ingredients in a dough mixer, 15 minutes.
Leave to rise, 1.5 hours.
Meanwhile, stir fry the chicken in coconut butter until almost cooked.
Add satay peanut paste and water.
Cook and reduce to spreadable consistency.
Preheat the oven to 240C.
Roll out the dough to make the base.
Spread the chicken and sauce on the base.
Sprinkle with cheese.
Bake the pizza in a preheated oven at 240C for 12 minutes. Now bring out the beer!