Thai Chicken Pizza
Serve with Bacon-Wrapped Pineapple Shrimp.
- 1 ball store-bought pizza dough, any brand
- 1/2 cup duck sauce or plum sauce
- 1/2 teaspoon crushed red pepper flakes
- 1 package shredded provolone or Monterey Jack cheese (2 cups)
- 1/2 red bell pepper, thinly sliced
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 rounded tablespoon peanut butter
- 2 teaspoons hot sauce
- 2 teaspoons grill seasoning (such as Montreal Steak Seasoning)
- 4 chicken breast cutlets (1/2 pound)
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar or cider vinegar
- 1/4 English (seedless) cucumber, peeled and cut into matchsticks
- 4 scallions, chopped
- 1 cup bean spouts (a couple of handfuls)
- A palmful of cilantro leaves, chopped
- 1/4 cup peanuts (2 ounces), chopped
Pre-heat the oven to 425°F.
Form the pizza crust on a pizza pan or cookie sheet. Top with the duck or plum 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, 15-17 minutes.
Pre-heat a grill pan over medium-high heat. Combine the vegetable oil, soy sauce and peanut butter with the hot sauce and grill seasoning. Use the microwave to loosen up the peanut butter if it is too cold to blend into the sauce – 10 seconds ought to do it. Add the chicken and coat evenly with the mixture. Let stand 10 minutes, then grill the chicken cutlets for 2-3 minutes on each side, until firm. Slice the chicken into very thin strips.
While the chicken cooks, mix the honey and vinegar and add the cucumber. Turn to coat evenly.
Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain the cucumbers and scatter over the pizza. Garnish the pizza with peanuts, cut into eight wedges and serve.