This recipe originated from Rachael Ray but I have changed enough things in it to now call it my own.
You may want to follow her recipe if you want to use chicken.
She does a few random and complicated steps in hers though.
I have made Rachael's version of the pizza many times and I prefer mine over hers.
You may like hers better though :)
Biggest prepared the kid pizza while I put together the Thai Pizza. It is nice having a helper in the kitchen to save me some time.
1 pkg whole wheat pizza dough (I get mine at TJs)
1/2 c. plum sauce
1/2 t. red pepper flakes
2 c. shredded Jack cheese
1/2 orange bell pepper, thinly sliced
1 c. shredded red cabbage (very thin)
1/4 cucumber, cut into matchsticks or quarters
1 carrot, grated
4 scallions, chopped
1 c. bean sprouts
palmful of cilantro, chopped
1/4 c. chopped roasted peanuts
Peanut Sauce:
1 T. vegetable oil
2 T. soy sauce
1 rounded T. peanut butter
2 splashes Tabasco
2 T. honey
2 T. rice vinegar
squeeze of lime
salt and pepper to taste
Preheat oven to 425 degrees. Roll out pizza dough and form onto pizza stone. Spread on plum sauce; sprinkle on red pepper; top with cheese and bell peppers. Bake until golden and bubbly, 15 minutes.
I like to prepare all of the vegetables while the pizza is cooking. Put them in a large bowl.
In a small bowl (I use a 2-cup glass measuring cup), whisk together all sauce ingredients until smooth.
Pour on vegetables and toss to coat.
When pizza comes out of the oven, top with tossed vegetables and scatter on peanuts.
I hope you say "mmmmmm" as many times as we did last night!
