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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Here is the description from the magazine, as I haven't tried it yet. A refrigerated crust makes it a snap to prepare this scrumptious Thai-inspired pizza. You'll love the slightly spicy peanut sauce and yummy toppings. Karen Shelton . Ingredients:
refrigerated thin pizza crust |
2 tablespoons creamy peanut butter |
2 tablespoons teriyaki sauce |
1 tablespoon thai sweet chili sauce |
1 teaspoon honey |
2 cups rotisserie chicken, shredded |
1 cup shredded part-skim mozzarella cheese |
1/2 cup carrot, shredded |
1/3 cup fresh bean sprout |
1/4 cup salted peanuts, chopped |
1/4 cup fresh cilantro, minced |
2 green onions, thinly sliced |
Directions:
1. Unroll dough into a greased 15x10x1 inches baking pan; flatten dough and build up edges slightly. Bake at 425 for 5-6 minutes or until edges are lightly browned.
2. Meanwhile, in a small bowl, whisk the peanut butter, teriyaki sauce, chili sauce and honey. Place chicken in another small bowl; add half of the peanut butter mixture and toss to coat.
3. Spread remaining peanut butter mixture over crust; top with chicken and cheese. Bake for 10-15 minutes or until crust is golden brown. Sprinkle with remaining ingredients.
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