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PIZZA - Thai Chicken Pizza
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| Rachael Ray's Thai Chicken Pizza Ingredients | |
| 1 lb | pizza dough |
| 1/2 cup | Chinese duck sauce or 1/2 cup plum sauce |
| 1/2 teaspoon | red pepper flakes |
| 10 ounces | provolone cheese,, (2 cups) or 10 ounces monterey jack cheese |
| 1/2 | red bell peppers, cored, seeded, and thinly sliced |
| 1 tablespoon | vegetable oil |
| 2 tablespoons | soy sauce |
| 1 tablespoon | peanut butter |
| 2 teaspoons | hot sauce |
| 2 teaspoons | grill seasoning, such as McCormick's Montreal Steak Seasoning ( eyeball it) |
| 2 tablespoons | honey |
| 1/2 lb | chicken breasts, cutlets ( 4) |
| 2 tablespoons | cider vinegar |
| 1/4 | seedless cucumber, peeled and cut into matchsticks |
| 4 | scallions, white and green parts, chopped |
| 1 cup | bean sprouts, a couple of handfuls |
| fresh cilantro leaves, chopped | |
| 1/4 cup | peanuts, chopped |
Directions
Preheat the oven to 425°F Form the pizza crust on a pizza pan or cookie sheet. Top it with duck or plum sauce, spreading it around like you would pizza sauce. Sprinkle the pizza with some red pepper flakes, then top it with the cheese and bell peppers. Bake until golden and bubbly, 15 to 17 minutes.
In a small bowl, 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 sauce; 10 seconds ought to do it. Coat the chicken evenly with the mixture and let it stand for 10 minutes.
Preheat a grill pan or nonstick skillet over medium-high heat. Cook the chicken cutlets for 2 to 3 minutes on each side, or until firm. Slice the chicken into very thin strips.
While the chicken cooks, mix the honey and vinegar in a medium bowl. Add the cucumber and turn to coat in the dressing.
When the pizza comes out of the oven, top it with the chicken, scallions, sprouts, and cilantro. Drain the cucumbers and scatter them over the pizza. Garnish the pizza with peanuts, cut it into 8 wedges, and serve.
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