THAI CHICKEN PIZZA

INGREDIENTS

FOR THE PEANUT SAUCE

• 6 tablespoons natural peanut butter
• 1 teaspoon ginger paste or ½ teaspoon ginger powder
• 2 cloves garlic, minced
• ¼ cup brown sugar
• 1 tablespoon low sodium soy sauce
• 3 tablespoons fish sauce
• 2 tablespoons tamarind paste or rice vinegar
• 2 tablespoons fresh lime juice
• 1 ½ teaspoons chili garlic sauce

FOR THE PIZZA

• 1 homemade or store-bought pizza dough
• 2 tablespoons extra virgin olive oil + extra for drizzle
• 2 cups cooked, shredded chicken (about 1 cooked chicken breast)
• 2 cups mozzarella, grated
• ½ red onion, thinly sliced
• 1 cup shredded carrots
• 1 cup bean sprouts
• ½ cup shelled peanuts, roughly chopped
• 1-2 tablespoons fresh cilantro leaves, roughly chopped
• Fresh ground black pepper as desired
• Lime slices, for serving

INSTRUCTIONS

1. Preheat oven to 425˚F. Roll pizza dough into a 12″ circle. Place in refrigerator to chill.
2. While pizza is chilling, make the peanut sauce: combine all ingredients for the sauce in a blender or food processor and blend until smooth. Toss shredded chicken in half of the peanut sauce. Set aside.
3. Remove pizza dough from the fridge. Gently brush with a drizzle of olive oil then spread with the remaining peanut sauce, leaving the edges sauce free.
4. Sprinkle 1 ½ cups of the mozzarella all over the pizza, again leaving the edges clean to create a crust.
5. Top with shredded chicken, red onion, and shredded carrots. Sprinkle with remaining mozzarella cheese.
6. Place the pizza on a round pizza pan, or baking sheet and put on the middle rack in the oven. Bake for 15 minutes, until cheese is melted and crust is golden.
7. Remove from oven and top with bean sprouts, chopped peanuts, cilantro, and fresh ground black pepper as desired. Serve immediately with lime slices.