• 1 Pizza dough. Recommend Trader Joes
• 1/2 Cup Hoisin sauce
• 1/2 Tsp crushed red pepper flakes
• 2 Cups shredded provolone or Monterey Jack cheese
• 1/2 Red bell pepper, thinly sliced
• 1 Tbs vegetable oil
• 2 Tbs soy sauce
• 1 Rounded Tbs peanut butter
• 2 Tsp hot sauce
• 2 Tsp grill seasoning (recommended: Montreal Steak Seasoning) eyeball it
• 4-5 Boneless, skinless chicken thighs, 1/2 pound
• 2 Tbs honey
• 2 Tbs rice wine vinegar or cider vinegar
• 1/4 Seedless cucumber, peeled and cut into matchsticks
• 4 Scallions, chopped
• 1 Cup bean spouts, a couple of handfuls
• Palm full cilantro leaves, chopped
• 1/4 Cup chopped peanuts, 2 ounces
• Cornmeal

Directions

1. Preheat oven to 425 degrees F.
2. Remove dough from bag and let sit on a floured surface for 20 minutes.
3. Dust the pan with cornmeal. Form pizza crust on pizza pan. Top with Hoisin sauce - spread it around like you would pizza sauce. 
4. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. 
5. Bake until golden and bubbly, 10 to 15 minutes.
6. Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning.
7. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce. About 10 seconds.
8. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.
9. While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.
10. Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.