I probably shouldn't be able to make Thai Chicken Pizza while I'm in the Peace Corps, but I can, so what the fuck. I found the recipe online. All the ingredients are available here in Samoa. Some things, like chili oil, were quite expensive. Rice vinegar costs 20 tala for a little bottle, so I went without it.

The dough in the recipe came out really soft and after letting it sit for an hour or so, it had almost tripled in size. Maybe I overdid it with the yeast. I don't have small measuring spoons, so I have to eyeball it for tea and tablespoons.

Then when I put it in the oven, the dough kept expanding and expanding until it went from a thin crust to a deep dish, but no matter. It was really the toppings that made this pizza.

Here's the recipe. It's a bit of a chore, but when you little or nothing else to do and very few obligations, it's easy to find the time. You won't believe how good this pizza is.

Dough 1 T. honey 1 C. warm water 2 tsp. active dry yeast 3 C. all-purpose flour 1 tsp. salt

Topping
3 1/2 T. peanut butter
3 T. brewed tea
3 T. rice vinegar
2 T. soy sauce
2 tsp. chili oil
1 T. ginger, minced
2 tsp. honey
1/2 tsp. sesame oil
2 T. sesame seeds, toasted
1 1/2 T. green onions
1/2 lb. chicken breast, cut in 1/4-inch strips
1/2 C. mozzarella cheese, shredded
1 carrot, shredded
1/4 C. cilantro, chopped

For the dough: In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface.

In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it
is smooth and elastic.

Shape the dough into a ball and put in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1-1/2 hours).

For the topping: Combine peanut butter and next 7 ingredients (to sesame oil) in a blender. Process until smooth. Set aside. In the meantime, season chicken strips with red pepper and salt. Sauté in 2 tablespoons olive oil, until done (about 7 minutes).

Coat chicken with 2 tablespoons peanut sauce. Set aside in the refrigerator. Punch the dough down, and divide into 2 equal portions. Roll out each portion into an 9-inch flat circle.

Spread 1/4 cup peanut sauce over the surface of each of the doughs. Distribute 1/2 of the cheese over the sauce. Repeat with other pizza. Distribute 1/2 of the chicken over the cheese.

Repeat with other pizza. Place the pizzas in the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and sprinkle each with carrot and cilantro. Servings: 2