Yields (1) 10-inch pizza
1 lb. boneless skinless chicken breasts, cut into 1-inch chunks
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning)
2 tablespoons honey
2 tablespoons rice wine vinegar or cider vinegar
1/2 cucumber, peeled and cut into matchsticks
1 ball refrigerated pizza dough, homemade or store bought
1/2 cup duck sauce or plum sauce
1/2 teaspoon crushed red pepper flakes
2 cups shredded cheese (Mozzarella, Monterey Jack, or any mixture of cheeses are fine)
1/2 red bell pepper, thinly sliced
1 cup alfalfa sprouts, a couple of handfuls
Palm full cilantro leaves, chopped
1/4 cup chopped peanuts, 2 ounces
Preheat oven to 425 degrees F.
Preheat a large nonstick pan, or grill pan, over medium-high heat. In a medium bowl, combine vegetable oil, soy sauce, peanut butter, hot sauce and grill seasoning. Add chicken chunks and coat evenly with mixture. Toss chicken into the pan and cook until no longer pink, about 5 minutes.
While chicken cooks, mix honey and vinegar in a small bowl. Add the cucumber. Turn to coat evenly; set aside.
Form pizza dough on pizza pan or cookie sheet. Spread with duck or plum sauce, up to 1 inch from the edge. Sprinkle with crushed red pepper flakes. Top with cheese, chicken and bell peppers.
Bake until hot and golden brown, 15 to 17 minutes.
Top cooked pizza with sprouts, cilantro and peanuts. Drain cucumbers and scatter over the pizza. Cut into wedges and serve.
Printed from www.TheComfortofCooking.com