Ingredients

Peanut Sauce

• 1 (13.5 ounce) can coconut milk, light or regular
• 3-4 tablespoons red curry paste (see note)
• 1 cup natural unsweetened creamy peanut butter (see note)
• 3 tablespoons low-sodium soy sauce
• ¼ cup sugar or honey
• 2 tablespoons white vinegar or rice vinegar
• ½ cup water
• ½ teaspoon sesame oil

For the Pizza

• 2 chicken breasts cut into cubes (or sub chick’n)
• 2 cups shredded mozzarella cheese
• 4 green onions, slivered diagonally
• 1/2 cup bean sprouts
• 1/3 cup match-stick cut carrots
• 2 tablespoons chopped fresh cilantro

Instructions

1. Place a pizza stone in the oven and preheat to 500 degrees (or as high as your oven will go).
2. To make Peanut Sauce, whisk together all the ingredients in a saucepan and bring to a simmer. Cook, stirring often so it doesn’t scorch, for 2-3 minutes.
3. Let the sauce cool slightly. Transfer it to a container or jar, cover, and keep in the refrigerator for several weeks.
4. Heat olive oil in a nonstick pan and cook chicken until no longer pink, about 5 minutes. Place chicken in a bowl and toss with half of the peanut sauce.
5. Make pizza dough. Divide dough in half and shape each into a 9-inch round.
6. Coat a pizza peel lightly with cornmeal and place one pizza dough round on top. Spread 1/4 cup of sauce evenly on dough.
7. Cover sauce with 3/4 cup mozzarella cheese.
8. Place half the chicken on top of the cheese followed by half the green onions, carrots, and bean sprouts.
9. Top with 1/4 cup mozzarella and half of the peanuts.
10. Transfer pizza to pizza stone and bake 8 to 10 minutes, until crust is golden.
11. Sprinkle with cilantro and serve. Repeat for second pizza.