This pizza is a nice change from your regular old combo and is really simple to make. There are lots of cheats so you can throw this together in 15 minutes easy. My cousin Cassidy (www.noodlesandspice.com/) introduced me to a pizza using this same dip as a sauce but it had pears on it. Weirdly tasty. So, being inspired by this, I created this pizza with some of the flavours I love.

​Savoury Sausage Pizza
1 store bought pizza crust (I prefer thin)
6 - 8 mushrooms sliced
1 roasted red pepper chopped
3/4 cup of artichoke & asiago dip (most of the container)
1 feta/spinach chicken sausage (or other sausage of your choice) sliced
1 3/4 cups of grated mozzarella
2 tbsp of diced chives

Turn the oven on to 375. Spread the dip onto the crust. Spread your mushrooms and peppers evenly. Sprinkle the cheese over the toppings. Then place the sliced sausage on top. Bake for 25 minutes. Sprinkle with the chives before serving. 

This soup can only be found in the northern part of Thailand. They take great pride in making this spicy regional dish and debates often occur based on whose Khao Soi is the best. Every time my daughter and I went to the Tapae Gate Market we visited the same lady who had the smallest stools you can imagine and served us her specialty with such kindness and pride that the uncomfortable stools and the corner of concrete and pavement disappeared. Her soup hit all the right notes and kept us slurping til the last drop. With red curry splatters on our clothes and face, we would leave filled and satisfied. 

I use skinless, boneless chicken breasts when I make this but there is no reason why you couldn't use dark meat or fried firm tofu. You could even try silken tofu and add it after the broth is made.

Khao Soi (Northern Thai Chicken Noodle Soup)
4 chicken breasts cut into bite size pieces
1 package of red curry paste (100g or 3.5 oz)
2 cans of coconut milk
3 cups of chicken broth
2 tbsp of yellow curry powder
1 tbsp of fish sauce
1 tbsp of brown sugar
2 tbsp of oil
400g pack of rice noodles (medium size - phat thai noodles)
sliced shallots
lime wedges
chopped cilantro
oil for frying

Begin by cooking the noodles according to the instructions on the package. After straining them, rinse them with cold water to ensure the cooking has stopped. Remove a handful of them and spread them out on a clean tea towel to dry. Heat a few inches of oil in a pan over a medium heat. When the oil is hot, add the noodles that have been dried on the tea towel. Make sure there is no water on them as it will splatter when put in the oil. Cook the noodles until golden brown, turning when necessary. Remove from the oil and place on paper towel.

In a large pan, over medium heat, add the 2 tbsp of oil. Allow this to get hot, then add the full package of red curry paste. Mix this well, and allow it to cook for 3 minutes or so. Watch the temp so that the paste doesn't burn. Add the yellow curry powder. Mix this well and let it cook for another 2-3 minutes.

Add the chicken and stir to coat. Cook for 5 - 7 minutes, then add the cans of coconut milk. Let cook for a few minutes and add the chicken broth. Turn the heat down and let this simmer for about 10 - 15 minutes. Add the fish sauce and brown sugar and cook for another 5 minutes. Taste test.

To assemble, grab some large soup bowls. Place about a cup of noodles in each bowl. If they are all stuck together, just rinse them in a little water. Pour the chicken curry over the noodles and then top with crispy noodles, sliced shallots, cilantro and a squeeze of lime juice. Make sure to wear a bib, it gets messy.