Thai-style satay pizza with peanut sauce is a fusion of Italian and Thai cuisine. The melted mozzarella layer on a fluffy, chewy, crisp baked crust are traditional pizza elements. Southeast Asian delight comes in with the deliciously grilled pork satay topping. The marination process tenderizes the meat by infusing aromatic spices, a delicate sweetness, and vinegar acidity.
Satay’s classic peanut sauce pairing replaces the renowned tomato sauce of Neapolitan pizza. It has a velvety mouth feel with the spiciness of red curry paste, fresh lime zing, the saltiness of fish sauce, peanut’s nuttiness, richness of coconut milk, and palm sugar sweetness. The Thai salad topping rounds off the four layers of crisp, cheesy, buttery, and meaty bite. It offers the right amount of crunch and freshness to satisfy the palate!
Ingredients
Thai Satay-style pizza requires a host of ingredients that can be available in the Asian food section. If unavailable, you can order them online.
- Pizza dough
- Pork loin
- Coconut milk
- Galangal
- Spices
- Palm sugar
- Peanut sauce
- Mozzarella
- Carrot
- Onion
- Roasted peanuts
- Lime juice
The pizza dough is made using bread flour for a fluffy and chewy texture. This flour is also used in New York pizza. Pork loin is a soft & juicy cut of meat that absorbs and holds that marinade well while grilling.
Full-fat Coconut milk has a thick creamy richness. When used in the satay marinade, it helps keep the meat moist, while its natural sweetness aids in balancing the spiciness of red curry paste in the peanut sauce.
Galangal is Thai ginger that infuses a spicy, sharp flavor. Ground coriander, cumin, turmeric, cinnamon, and black pepper elevate the satay marinade by incorporating an excellently fragrant warm flavor.
Palm sugar is an authentic sweetening agent used in Thai cuisines. The homemade peanut sauce incorporates a spicy, nutty, buttery, sweet, umami, and salty flavor.
Mozzarella is a popular choice for pizza. You may use pepper jack, provolone, cheddar, Swiss, or any other cheese.
Carrot has a natural sweetness. Slice them thinly to avoid getting a chunky bite. The recipe includes two types of onions. The red onions add a sharp crunch, while the green ones add an herbaceous freshness.
Stick to using unsalted roasted peanuts to balance the overall saltiness. Fresh lime juice infuses a beautiful tanginess.
Substitutions
Instead of homemade pizza dough, you can buy the 1lb pre-made pizza dough or ready-made pizza base from the grocery store. The raw crust can be substituted with pita or naan bread.
Two good alternatives for pork are cooked chicken and leftover beef. When using raw chicken, cut the boneless & skinless chicken breast into cubes. For the raw beef, cut against the grain into thin slices.
Besides preparing the peanut sauce at home, you can use store-bought bottled peanut sauce. Also, you give this pizza a try on a ramen pizza crust.
Satay pizza Notes
You can prepare the different elements ahead of time for convenience. Make the peanut sauce and pizza dough 2-3 days prior and store it in the fridge. The meat can be marinated overnight.
Use whole spices and fresh turmeric to infuse maximum flavor and aroma into the meat. Dry toast the spices on low heat for 30-60 seconds and then pound them in a stone mortar pestle along with the fresh ingredients.
Those who like extra spicy may garnish the pizza with thinly sliced Thai red chili or use red chili flakes.
For additional flavor, you can layer the crust with hoisin sauce.
The peanut sauce can be made in bulk and stored. Serve it as a dip with your fries or spring rolls. Drizzle it on baked veggies. You can also coat it with stir-fried noodles or tofu.
Store and Reheat
Store the leftover pizza slices in an air-tight container lined with paper towels. Keep in the refrigerator to last up to 3 days. It is best to remove the fresh Thai salad toppings before storing them.
To reheat, first preheat the air fryer to 350° F. Place 1 to 2 pizza slices in the basket, ensuring the pieces are not touching. Air fry for 3-4 minutes.
How to make Satay pizza
- Make the dough – Transfer all the dough ingredients into a food processor. Run the machine for a few minutes till it combines into a soft dough. Place it in an oil-greased bowl, cover, and set aside proof.
- Prepare the satay – Except for the pork, mix all the satay meat ingredients in a bowl. Slice the pork thinly and marinate it in the spice mixture. Then, skewer the meat and grill for a couple of minutes on medium heat. Once cooled, remove from skewers, and shred it.
- Prepare the sauce – Sautéthe curry paste in hot peanut oil over medium heat. Stir in the remaining ingredients. Simmer on low heat for 3-5 mins till the sauce thickens.
- Assemble your pizza – Transfer therolled-out dough to the peel. Layer with peanut sauce, shredded mozzarella, and grilled pork topping. Bake in the preheated oven for 12-14 minutes at 500° F. Serve the pizza topped with freshly tossed Thai salad.
Satay pizza FAQ
Can Thai peanut sauce be made using other ingredients?
Yes. Several variations of Thai peanut sauce are made using soy sauce, coconut cream, sesame seeds, or sesame oil. Some recipes use rice vinegar or tamarind juice instead of lime juice to infuse acidity. You can use massaman or Penang paste instead of red curry paste.
How to balance the spiciness of the pizza?
There is a delicious trick to mellow down the spice level of Thai satay-style pizza. Garnish it with a drizzle of white coconut cream sauce. Mix coconut cream with yogurt, lime juice, and freshly chopped cilantro to prepare the sauce.
Which wine goes best with Thai Satay-style pizza?
The French white wine “Chenin Blanc” complements Thai cuisine. It has a sweet flavor with medium-high acidity. The “Burgundy Chardonnay” and “Californian Pinot Noir” are good choices too.
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Thai-style satay pizza
8
servings25
minutes20
minutes331
kcal2
hours1
pizza2
hours45
minutesThai-style satay pizza with peanut sauce is a fusion of Italian and Thai cuisine. Topped with melted mozzarella, satay, and a fresh Thai salad
Keep the screen of your device on
Ingredients
- For the dough
2 1/4 cups bread flour (a little extra for dusting)
1 1/4 tsp instant yeast
1 1/2 tsp sugar
1 cup lukewarm water
2 tbsp olive oil
1 tsp salt
- For the satay
8 oz pork loin
3 Tbsp coconut milk
1 1/2 tsp galangal (minced)
1 tsp brown sugar
1 tsp white vinegar
1 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp turmeric powder
A pinch of cinnamon
Salt and pepper (to taste)
- For the Thai peanut sauce
1/4 cup coconut milk
2 Tbsp peanut butter
1 1/2 Tbsp fish sauce
1 Tbsp palm sugar
1 Tbsp lime juice
1/2 Tbsp red curry paste
1/2 Tbsp sriracha or hot sauce
1/2 Tbsp peanut oil
- Other Toppings
1 cup mozzarella cheese (shredded)
1/2 red onion (sliced)
1/4 cup carrot (peeled and julienned)
1/4 cup bean sprouts
3 Tbsp fresh cilantro leaves
2 Tbsp spring onions (sliced thinly)
2 Tbsp roasted peanuts (chopped)
2 tsp lime juice (freshly squeezed)
Salt (to taste)
Directions
- To make the dough
- Pour the lukewarm water into the food processor. Also, add the sugar, yeast, flour, salt, and olive oil.
- Run the food processor till all the ingredients come together into a soft dough.
- Shape the dough into a smooth ball.
- Roll the dough ball in an oil-greased bowl to coat it with oil. Cover and keep aside for 2 hours to rise.
- To prepare the satay pork
- Mix the coconut milk with the brown sugar, minced galangal, white vinegar, spices, and salt in a bowl.
- Cut the pork thinly into 2-inch lengths. Combine it with the spice mixture.
- Cover the bowl and keep it in the fridge to marinate for 2 hours.
- Preheat the grill to medium. Meanwhile, skewer the meat on thin metal skewers.
- Carefully place the skewered meat on the grill grates. Grill for 1-2 minutes while flipping at 30 seconds intervals.
- Place into a dish and let cool. Then, remove the meat from the skewers and shred it.
- To prepare the sauce
- Heat the peanut oil in a heavy-bottomed saucepan placed on the stove over a medium flame.
- Add the curry paste. Cook for a minute while stirring frequently until it is aromatic and releases oil.
- Add the coconut milk, peanut butter fish sauce, palm sugar, lime juice, and sriracha. Reduce heat to low and combine all the ingredients nicely.
- Simmer for 3-5 minutes till it reaches the desired consistency and the oil floats on the surface. Stir regularly to save the sauce from sticking to the bottom and burning.
- Finally, remove from heat and let cool.
- To assemble the pizza
- Preheat the oven to 500° F with the pizza stone placed inside.
- Place the proofed dough on a flour-dusted countertop and roll it out into a 12-inches circle.
- Dust the pizza peel with flour and transfer the raw crust to the peel.
- Spread the cooled peanut sauce generously on the crust.
- Layer the shredded mozzarella evenly.
- Top with the grilled and shredded pork.
- Transfer the pizza to the stone. Bake for 12-14 minutes at 500° F.
- Meanwhile, toss the sliced onion with carrot, bean sprouts, cilantro, spring onion, peanuts, lime juice, and salt in a bowl.
- After removing the pizza from the oven, top it with the freshly tossed Thai salad, and serve.
Recipe Video
Nutrition
- Serving size = 1 slice
Calories: 331 | Protein: 16.62g | Fat: 14.05g | Carbs: 34.27g | Fiber: 2g | Sugar: 4.03g | Cholesterol: 31mg | Sodium: 829mg | Potassium: 264mg
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