This pizza is my newest obsession. Everyone I've made it for gave their hearty approval that this was worthy of a blog recipe.
For our pizzas, I used whole wheat tortillas for the crust, but feel free to use any crust you like. I like how the tortillas allow the crust to take a back seat and let the other flavors and toppings take the stage. This recipe will make enough sauce and toppings for 3 tortilla-sized pizzas.
Begin by cooking the eggplant:
- 1 T. coconut oil
- 1 eggplant, cut into 1/4" cubes (peeled or unpeeled, whichever you prefer)
- 1/8 tsp salt
Heat oil in a large skillet and add eggplant. Sprinkle with salt and cover with a lid. Saute until tender, flipping occasionally to cook evenly. When done, the eggplant should be tender all the way through and no longer spongy. It may be dark brown on the edges, but that is just fine.
Thai Pizza Sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1/4 cup water
- 1 tsp red pepper flakes OR 1 T. fresh red jalapeno, minced
- 1 garlic clove, minced
- 1 T fresh grated ginger
- 1/4 tsp salt
- 3 T smooth peanut butter
- 2 T sesame oil
- 2 T coconut aminos
Combine all the vinegar, honey, water, pepper, garlic, ginger, and salt in a small pot and simmer for about 10-20 minutes until the sauce has reduced to about 1/2 cup.
Remove from heat and add the peanut butter, oil, and coconut aminos.
Assemble the pizzas:
- 3 tortillas or your favorite pizza crust
- Thai Pizza Sauce
- Chicken, pre-cooked and cut up into small pieces
- Green peppers
- Roasted eggplant
- Mozzarella cheese
- Thai basil, minced
Divide the pizza sauce between the three tortillas and spread evenly.
Top with chicken, tomatoes, peppers, eggplant, and cheese.
Bake at 425 for about 15 minutes until done to your liking.
Garnish with Thai basil before serving.