As stated before, on numerous other posts – I love thai food , and I love pizza, so what on earth could be bad about this recipe? It was sooo good, was so close to my fave california pizza kitchen pizza! love! I just used a regular boboli crust – so good!
For the sauce:
1/2 c. smooth peanut butter
1/3 c. hoisin sauce – I didn’t have any on hand, so I just used a sweet barbeque sauce
1 TBSP red wine vinegar
2 tsp. minced ginger
3 minced garlic cloves
2 TBSP toasted sesame oil
2 tsp. low-sodium soy sauce
2 tsp. chili sauce1 TBSP fish sauce
2-3 tsp. water
For the pizza:
olive oil for brushing crust
1 large chicken breast, cooked and shredded
1 1/2 c. shredded part-skim mozzarella
4 scallions, slivered diagonally
1/2 c. bean sprouts
1/4 c. shredded carrot
3 TBSP peanuts, toasted and chopped
1/4 c. cilantro, chopped
1. Combine all sauce ingredients in a medium saucepan. Bring to a gentle boil for one minute. Divide sauce into two portions. Combine one portion with chicken and reserve the other.
2. Place a pizza stone in the oven and preheat to 500 degrees Farenheit.
3. Dust working surface with cornmeal. Roll out pizza dough and cover with as much of the reserved sauce as you wish. Brush uncovered bordered with olive oil. Sprinkle half the cheese over the sauce, then top with chicken. Sprinkle remaining cheese over the chicken, then top with scallion, bean sprouts, and carrots.
4. Place pizza on pizza stone using a pizza peel or large spatulas. Bake for 9-12 minutes or until cheese is bubbling and golden. Remove pizza from oven and top with peanuts and cilantro. Let cool for three minutes, then serve.