Ingredients- 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- Preheat oven to 425 degrees F.
- Remove dough from bag and let sit on a floured surface for 20 minutes.
- Dust the pan with cornmeal. Form pizza crust on pizza pan. Top with Hoisin sauce - spread it around like you would pizza sauce.
- Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers.
- Bake until golden and bubbly, 10 to 15 minutes.
- Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning.
- Use the microwave to loosen up peanut butter if it is too cold to blend into sauce. About 10 seconds.
- 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.
- While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.
- 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.
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