Categories: Pizza/Flatbread
Ingredients
- 10 oz. fresh prepared whole-wheat pizza dough, at room temp
- 1/4 cup well-shaken and stirred light coconut milk
- 3 tbsp. creamy peanut butter
- 1 tbsp. fresh lime juice
- 2 tsp soy sauce
- 2 tsp Sriracha chili sauce
- 1 tsp light brown sugar
- 1/2 tsp grated peeled fresh ginger
- 1 1/2 cups shredded chicken (from French Onion Roast Chicken)
- 2 1/2 cups matchstick-cut carrots
- 1 1/2 oz. Monterey Jack cheese, finely shredded
- 2 scallions, thinly sliced
- 1/3 cup fresh bean sprouts
- 1/4 cup fresh cilantro leaves
Directions
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Preheat oven to 500. Place a pizza stone in oven while it preheats.
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Place pizza dough on a lightly floured surface; roll into a 14×10-inch rectangle. Transfer to parchment paper. Pierce all over with a fork. Transfer dough and parchment to hot pizza stone; bake at 500 until lightly browned, about 5 minutes.
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Combine coconut milk and next 6 ingredients (through ginger) in a bowl. Remove crust on parchment from oven. Spread 1/2 cup coconut milk mixture on crust, leaving a 1/2-inch border. Top with chicken, carrots, and cheese. Return pizza on parchment to hot pizza stone in oven; bake at 500 until cheese melts, about 4 minutes. Drizzle with remaining coconut milk mixture; top with scallions, sprouts and cilantro. Cut into 8 pieces.