White Thai pizza is made with a sauce of crème fraiche. It may sound strange, but it tastes really good.
550 g mel, helt tipo 00
1 ts salt
1/2 pk pizza yeast
1 tablespoon honey
1 tbsp olive oil
About. 3 dl cold water
Knead everything well together and let it rise. The dough is perfect, when it's so moist that you can just roll or push it out, then add enough water.
When I make pizza, I let the dough enjoy itself for a long time, preferably in the fridge overnight. I take it out approx. 1 hour before I use it and let it rise on the bench, before I push / roll it out and let it rise for approx. 30 minutes. For Italian pizza, it is rolled very thin and for pizza with an American base a little thicker. If you make the pizza dough on the same day as you are going to use it, it can be left on the counter and raised for a minimum of 1 hour. I always fry the bottom at high temperature for a few minutes, before I put on the filling.
White pizza sauce:
1 box of sour cream
2 cloves finely chopped garlic
1 finely chopped chili
Stir the ingredients for the sauce together and put it cold until ready to use.
250 g chicken fillet in strips
1 finely chopped onion
Oil for frying
1 dl sweet chili dipping sauce
300 g grated cheese, preferably well stored and preferably several kinds
1 box pineapple pieces
2 glue in boats
1 bag of cashews
1 pot fresh coriander
Brown the chicken fillet and onion in a little oil, season with a little salt and pepper. Strain the oil, so the mixture will be quite dry.
Spread on the white pizza sauce, sprinkle with sweet chili dipping sauce and add pineapple, chicken and cashew nuts. Bake the pizza in the middle of the oven at 225 degrees until the cheese is golden. Sprinkle with cilantro, put on lime boats and serve.
You will find lots of exciting and varied pizza varieties here.
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