Think of your favorite wood fired pizzeria pizza with its slightly charred crust with large bubbles. This is that kind of pizza but at home.

The toppings are inspired by Jim Lahey’s thai pizza from my favorite food site – Serious Eats. Jim Lahey’s no-knead bread changed my life but I’m not very fond of his pizza recipe. It’s too tacky and I like oil in my pizza dough. For my  dough- I used the olive oil dough recipe from my favorite bread book- Artisan Breads in Five Minutes a Day.  I will write a post about that recipe another day. Today- I want to talk about Thai pizza

Sauce: It is a regular bechamel sauce. Ingredients: 1 tbsp flour, 1 tbsp butter, 1 cup milk. Cook the flour in the melted butter for one minute. Whisk in the milk to make the sauce lump-free. Cook till the sauce bubbles and thickens. Add salt and pepper. Cool

Toppings: Finely chopped ginger, garlic, jalapenos,  baby broccoli.blanched for a minute

Cheeses: Provolone and Mozarella

Heat your oven to 500F with a pizza stone. Roll out or toss your pizza dough fairly thin. Spread the white sauce sparing half an inch at the edge. Sprinkle on the ginger, garlic and jalapenos. Add chunks of the broccolli. Add the provolone and torn pieces of the fresh mozarella.

Slide pizza on pizza stone ( I use parchment) and cook for 10 minutes.

These are flavor combinations that shouldn’t work but they somehow do. Cheese, Ginger, Garlic, Chillies- it’s a winning combination.