Ingredients
Scale
For the sauce:
- 2 Tbsp peanut butter*
- 1–2 Tbsp soy sauce
- 2–3 tsp rice vinegar
- 2–3 tsp sweet chili sauce
- 1/2 tsp sesame oil
- 2 tsp fresh ginger, finely minced
- 2 Tbsp warm water, for thinning the sauce (more to taste)
For the pizza:
- 1 pizza crust
- mozzarella cheese
- 3/4–1c cooked, cubed chicken
- 1/2 red bell pepper, diced
- 1/4c shredded carrots
- 2 green onions, sliced
- 2 Tbsp fresh cilantro, minced
- 2 Tbsp fresh basil, minced
- 2 Tbsp cashews (or peanuts), roughly chopped
- additional sweet chili sauce for drizzling
Instructions
For the sauce:
- In a small bowl, stir together peanut butter, soy sauce, vinegar, sweet chili sauce, sesame oil, and ginger. Taste and add additional soy sauce, chili sauce, or vinegar as desired. Thin the sauce with about 2 Tbsp of water. You may need a little more, depending on what peanut butter you use.
For the pizza:
- Pre-bake the crust at 500 degrees for about 8-10 minutes, or until it’s set and just starting to turn golden. Remove from the oven and let cool for a few minutes before topping.
- Spread the thai peanut sauce over the crust. Add cheese, chicken, bell peppers, green onions, and carrots. Bake another 8-10 minutes, or until deep golden brown and cheese is melty. Sprinkle with cilantro, basil, and cashews. Drizzle with additional sweet chili sauce if desired.
- Makes 1 (10-12 inch) pizza
Notes
*I prefer natural peanut butter containing only peanuts and salt