Today I come to you with a very important question: How do you eat your leftover pizza?
This is one of those conversations we’ve had about a million times in the lunchroom at work. The reason is that one co-worker, a New Yorker and self-proclaimed pizza snob, refuses to microwave his leftover pizza. He claims it makes the crust soggy and ruins the pizza. Another former co-worker was dead-set against eating cold any food that was supposed to be eaten hot, and found it completely unacceptable not to microwave leftovers. And soooo this same topic was hashed out and re-hashed whenever anyone brought pizza for lunch.
Me, I’m not against microwaving pizza. If I’m at home, I’ll use the toaster oven instead to crisp up the crust, but at work (or at home now that our toaster doesn’t seem to have survived the move) I’ll stick it in the microwave. I’d usually rather do that than eat cold food – eating a cold lunch in our over-air-conditioned office makes me sad. But I discovered that what I really like to do (and this goes for all leftovers, not just pizza) is to take one bite cold and then heat up the rest. I’m not sure why… maybe I’m just impatient? Or I like to take the opportunity to see what the dish tastes like cold, which I obviously didn’t have the night before when it was fresh? It’s a mystery, and it might be quirky, but that’s just what I like to do.
People have strong feelings about their pizza, clearly. I’m not too picky, other than my preferred reheating method – it all sounds good to me, and that’s probably the reason that I love the idea of this vegan Thai pizza. With neither tomatoes nor cheese, this is clearly not your typical New York- or Italian-style pizza. Instead, it’s made with a peanut butter sauce and veggies that roast to a crunchy perfection as it cooks. It’s actually kind of like the pizza version of my favorite noodle dish! I think it’s clear that we can add a peanut sauce to anything and I’m in love.
Credit for this pizza goes to my sister Caitlin and my mom, as well as Triumph Wellness, where Caitlin originally found this recipe. It’s a staple for her and her husband, and we made it together on the Vineyard this summer. And the pizza you see here was made by my lovely mother this past week while I was home. We had planned on making lunch together, but she ended up making the whole thing while I fiddled around with my dad’s camera, trying to get the settings the way I wanted them. Oops. It was not a total success with the camera – you can tell they’re different from the usual for me – but I’m glad I was at least able to document this pizza for you in all its peanutty deliciousness. Thanks for lunch, Mom!
While I’m certainly not the first one to publish a vegan Thai pizza recipe, this guy is too good not to share. It’s the perfect pizza if you’re vegan, not a cheese lover, or (like me) just love both pizza and peanut sauce and don’t see why the two can’t be combined. Hope you guys love it!
- cornstarch or olive oil for crust
- 2 pizza crusts (pre-made or my favorite recipe)
- 3/4 cup peanut butter (smooth or chunky)
- 2 Tbsp soy sauce
- 1-2 Tbsp water
- 1 clove garlic, minced
- 1/2-inch piece of ginger, peeled and minced
- 1 tsp sugar
- 1 zucchini, thinly sliced
- 1 red bell pepper, sliced
- 3-4 green onions, sliced
- fresh basil leaves (15-20 or so)
- 1-2 Tbsp sesame seeds for sprinkling
- handful chopped peanuts for sprinkling
- Preheat oven to 400. Prepare 2 pizza pans by either sprinkling with cornstarch or misting with olive oil to present sticking. Stretch or roll out pizza dough and place on pans.
- Blend together sauce ingredients. Spread on crusts and add toppings. Cook until crust is firm and veggies are beginning to soften, 10-12 minutes.
- Slice and enjoy immediately. Enjoy!