Pizza on the healthier side without high fat meats but with FRESH VEGETABLES! A refrigerated crust makes this pizza a snap to prepare.
Pad Thai Pizza Recipe
1 tube refrigerated pizza crust (Pillsbury)
2 tablespoons cream peanut butter
2 tablespoon teriyaki sauce
1 tablespoon Thai chili sauce
1 teaspoon honey
2 cups shredded rotisserie chicken
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded carrots
1/3 cup fresh bean sprouts
1/4 cup chopped salted peanuts
1/4 cup minced fresh cilantro
2 green onion, thinly sliced
Unroll dough into a greased 15 x 10 -inch baking pan; flatten dough and build up edges slightly. Bake at 425 degrees for 5-6 minutes or until edges are lightly browned.
In a small bowl, whisk the peanut butter, teriyaki sauce, chili sauce and honey. Place chicken in another small bowl; add half of the peanut butter mixture and toss to coat.
Spread remaining peanut butter mixture over crust; top with chicken and cheese. Bake for 10-15 minutes or until crust is golden brown. Sprinkle with remaining ingredients. TIP: MAKE ANOTHER HALF RECIPE OF THE PEANUT BUTTER MIXTURE, THIN WITH WATER TO A DRIZZLE CONSISTENCY AND DRIZZLE OVER FINISHED PIZZA TO ADD FLAVOR AND MOISTURE. ANOTHER TOPPING WOULD BE AN ASIAN DRESSING. This recipe is from the Taste of Home April/May 2010 Magazine.
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