Thai-style pizza

Another slightly-odd (but delicious) pizza!

Mats
10oz pizza dough
1 boneless, skinless chicken breast, sliced thinly and cooked. I generally pan-fry it.
4oz mushrooms, sliced
1/2 red bell pepper, sliced thinly
1/4c cilantro, roughly chopped. I'm growing a few varieties of basil in my garden this year, so I've substituted both Thai basil and purple basil for the cilantro.

'Sauce' Mats
1 Tbsp sesame or peanut oil
1/4c tamarind concentrate
1/4c smooth peanut butter
1tsp red curry paste
1Tbsp brown sugar

Preheat oven to 500 degrees, or as hot as it will go. Put your bakeware in the oven to heat up along with the oven. This is the secret to a crispy crust that won't get soggy from your toppings.

Cut a square of parchment paper out a little larger than whatever you're cooking your pizza on.

Sprinkle a bit of flour or cornmeal on the parchment (to prevent sticking. You should only need a tablespoon or two). Roll out the pizza dough to the desired shape and thickness on the parchment paper.

In a small bowl, combine all the 'sauce' mats and mix until you have a smooth paste. Spread the sauce on the raw crust. It's really sticky, so I generally rub a tiny bit of peanut oil on my fingers and use them to move it about, instead of a utensil.

Top the pizza with the mushrooms, then the sliced red pepper, and finally the chicken.

Open the oven, lift the parchment paper with the pizza and place it on your now-heated bakeware. Cook for 3 minutes.

Use a spatula (or two) to loosen the par-baked crust from the parchment, then pull the parchment paper out, setting the pizza back on the hot bakeware. Think of that magic trick where the magician pulls the tablecloth out from under the set table.

Continue cooking the pizza for an additional 6 minutes, or until the crust is golden and the toppings are hot.

Remove the pizza from the oven, sprinkle the chopped cilantro over top. Let rest for 3 minutes, then slice and serve.