This is an interesting combination…spicy peanut sauce, left over from my Grilled Asian Peanut Pork Tenderloin recipe, chicken, cheese, cilantro and scallions. It’s sort of Thai flavored, although you could really up that by mixing in some Thai fish sauce, but I like it just as written. If you like more heat, throw on some red pepper flakes.
I made up a batch of my Whole Wheat Pizza Dough last week, so I pulled one dough ball out last night into the fridge to defrost. You could also use regular pizza dough or a Boboli.
I tried something new, rolling the dough out on parchment paper on top of the pizza peel and sliding the pizza onto the pizza stone using the peel and paper (recommended in the King Arthur Whole Wheat Cookbook). It made it a lot easier! I pulled the paper out after 3 minutes because I wanted to be sure the stone had direct contact with the crust for maximum crispness, but it could probably be left in the whole time.
Ingredients for an 8-10 inch pizza, 6 slices:
Whole Wheat Pizza Dough or Boboli
2 generous TBSP Spicy Peanut Sauce
1 medium chicken breast, poached and shredded, seasoned with salt and pepper
3 TBSP chopped scallions, white and light green sections
2 TBSP coarsely chopped cilantro
½ cup shredded 2% mozzarella cheese
Kosher salt
Black pepper
Canola oil for brushing crust
Method:
Preheat oven to 500 degrees with pizza stone inside for 20-30 minutes.
On parchment paper, roll out pizza dough to 8-10 inch round. Create a slightly raised edge by pinching or rolling.
Spread spicy peanut sauce over dough to within ¼ inch of edge. Top with shredded chicken, scallions, cheese, salt and pepper. Brush rim of crust with canola oil.
Place parchment paper and pizza on pizza stone. Bake for 3 minutes. Slide parchment paper out from under pizza.
Cook an additional 2-5 minutes (or longer if not using a pizza stone), or until bubbly and crust is brown.
Let cool for 2 minutes. Top with cilantro, cut and serve.
Have you made any pizzas with non-traditional toppings? Please share!
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