Thai Chicken Pizza

This pizza is amazing! I could drink the sauce. I also used this sauce for a crunchy chicken wrap one day. Use with basic pizza dough.

Sauce is enough for 2-10 inch pizzas

Peanut Sauce:

1/4 c. balsamic vinegar

2 1/2 T. sugar

2 T. brown sugar

2 T. soy sauce

1/2 t. crushed red pepper

1/8 t. salt

1 fresh garlic clove, crushed

2 T. chunky peanut butter

In a small sauce pan over medium heat bring the vinegar, sugar, brown sugar, soy sauce, red pepper, salt and garlic to a boil stirring frequently. Remove from heat. Whisk in peanut butter. Set aside but make sure sauce is slightly warm to spread on pizza.

Toppings for pizza:

Shredded or chopped chicken

Fresh mozzarella cheese

Shredded carrots

Sliced red onion

Cilantro

Peanuts

Basic Pizza Dough and Sauce

I make this a couple times a month. It is so quick and easy. I usually make 3-10 inch or 4-8 inch thin crust pizzas out of this recipe.

1 T. active dry yeast (I use instant)
1 c. warm water
2 T. olive oil
1 T. honey
1/4 t. salt
3-4 c. all purpose flour (I use Kamut and usually 3 is all it needs)

Mix yeast and water and let sit while you measure out other ingredients. (If using active dry yeast wait 5-10 min until it's foamy). Mix oil, honey and salt and then pour in yeast mixture. Add one cup of flour at a time, mixing well after each cup. If dough seems too wet, add more, 1/4 c. at a time. Knead dough until smooth, moderately stiff and somewhat firm to the touch. If you have time let it rise covered in a bowl for one hour (you don't have to though, especially if using instant yeast). Portion and roll to desired thickness. I like to go light on the ingredients to not weigh it down. I bake on a pizza stone at 490 degrees for 5-7 minutes, until cheese is bubbly.

Sauce:

(enough for 3-10 inch pizzas)

1-8 oz. can tomato sauce
1/2 t. dried basil or oregano (I use both)
1/4 t. garlic salt
1/8 t. pepper
pinch of sugar (optional)

Mix together and spoon over rolled out pizza dough