1½- 2 oz. Thai peanut sauce
1 ( 12 inch) precooked pizza crust
3 oz. pizza cheese
3 oz. poached chicken, shredded
¾ oz. peanuts, crushed
2 oz. carrots, julienned
2 oz. bean sprouts
1½ oz. Mae Ploy
1 lime wedge
1 cilantro sprig
Method: Spread Thai peanut sauce
evenly over pizza crust; top with
pizza cheese and shredded chicken.
Bake in pizza oven at 500ºF for
3-4 minutes, turning frequently.
While baking, toss carrots, sprouts
and Mae Ploy together. When pizza
baked, top with veggie blend. Cut
into 12 wedges. Garnish center of
pizza with lime wedge and cilantro.
features a churrasco sauce (a combination of fresh garlic,
olive oil, spices and cilantro), marinated steak, roasted red
peppers and a five-cheese blend.
Saul Good also runs specials, such as a Philly cheese
steak pizza and an étouffée pizza with a Cajun cream sauce
for Fat Tuesday.
Perez says while the pizzas have different sauces, cheeses
and ingredients, they all have the same thin, hand-tossed
crust made with beer.
Mike Gosain, originally from India, has been in the U.S.
for 30 years. He owned a pizza restaurant where he decided
to try to make pizzas with Indian flavors, starting with tandoori
chicken pizza. He then sold the restaurant and opened Pizza &
Curry in Fremont, Calif., an area that’s home to many people
of Indian descent. “I knew some others doing Indian pizzas, but
I tried them and knew we could do much better,” Gosain says.
Pizzas at Stella Rossa Pizza Bar are inspired by local California
produce, says Mahin. “We use lots of vegetables, most of which
come from the Santa Monica farmers market and local farmers.
A lot of what we do is farm-to-table, but we are also sensible
about it and not constrained by that. We make simple pizzas
and try to make them the best we can. With California cuisine,
it’s taking a look at simple ingredients and highlighting them
for what they are and not trying to change the flavor.”
RIGHT: The mango chaat pizza, the most popular choice at Pizza & Curry, is served
spicy-hot, medium or mild.