Peanut Butta Pizza
By 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!
