The recipe is called "Chutney Peanut Pita Pizzas with Broccoli."
I'm not sure I know what chutney is. So there's that. BUT, I had some spicy mango chutney in my fridge from another recipe I had tried out and figured that it's not like I'm going to just add chutney to random things, I probably need to proactively cook with it from a recipe.
So that's probably why I decided on this recipe.
So, here's MY TAKE on Supermarket Vegan's recipe for Chutney Peanut Pizza with Broccoli!!
1/4 cup peanut butter (I used Jiffy)
3 T mango chutney
1 T tamari (or soy sauce)
1/2 T water
1 tsp lime juice
1 tsp sesame oil (the recipe called for 2, but I really can't stand the flavor of this stuff)
2 garlic cloves, large, minced
Salt and pepper, to taste
8 tortillas (the recipe called for pita bread, but I didn't have any, so I doubled the tortillas and had 4 completed pizzas)
1 head of broccoli, broken into bite sized florets (hahahahaha, I sound SO much like I know what I'm talking about...)
1 cup of fried onions
Rooster sauce to taste (I realized I used obscene language the last time I referenced this sauce, so I apologize. I really had no idea...)
Preheat oven to 375 degrees F.
In a small mixing bowl, stir together the peanut butter, chutney, tamari, water, lime juice, 1 tsp sesame oil, garlic, salt and pepper. Set aside.
Spread the peanut-chutney mixture evenly over the tortillas (I used 8 tortillas, doubling them to make 4 pizzas).
Arrange the tortillas on a non-stick baking sheet, top each with broccoli.
Bake in the center of the oven 10-12 minutes, until broccoli starts to soften.
Top with fried onions and rooster sauce and serve immediately.
These were...interesting. At first, I HATED them. But after a little bit, I started to like them. I think I would go easier on the PB next time because the issue I think was that the peanut sauce was dancing a fine line of being too sweet. The rooster sauce helped balance it out, but still.
Give these a go if you like peanut butter though! Hey-o rhyme.