I use this recipe weekly, never changing a thing. it's the perfect crust in my opinion. I roll it out on a greased pizza pan with a little cornmeal already sprinkled on it, and prebake it at 425 for maybe 10 minutes. then add the toppings and cook 15 minutes more or until golden brown, I like mine a little crispier
amazing for homemade Thai food! I found Thai basil at the Asian grocery, and because it's hard to find I recommend stocking up and freezing some. I also found Thai peppers there, but be careful! I used 3 tiny peppers one time and it was really hot! we still liked it, but I will never again use that much, maybe 2 max. Serrano peppers maybe you can use 3. used a food processor to dice up the chicken thighs since I don't have a meat cleaver. I need to double the recipe because as it says, it basically makes 2 dinner sized portions and you want more when you try it :)
really easy and tasty! I used my Instant Pot to make it even faster, adding all the ingredients except the cream cheese, which to make it lactose free I use a vegan cream cheese substitute (available at Aldi) and a vegan cream of mushroom soup, and I even use frozen chicken breasts, cook on high pressure for 18 minutes, then I add the cream cheese substitute on the saute setting for a few minutes. this is a very versatile recipe, sometimes I add black beans, corn, etc. Top with tortilla chips and sliced avocado, yum! be warned, it's pretty spicy :)
This recipe has become a weekly staple. I follow exactly as a base and add other veggies and saute them at the beginning, such as chopped zucchini, artichoke hearts and mushrooms
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