Thai Chicken Pizza

Name: Thai Chicken Pizza
Yield: 2 to 4 servings
Ingredients: 1 pizza dough; 1/2 cup duck sauce or plum sauce; 1/2 teaspoon red pepper flakes; 1 10-ounce sack (2 cups) shredded provolone or Monterey Jack cheese; 1/2 red bell pepper, cored, seeded, and thinly sliced; 1 tablespoon vegetable oil; 2 tablespoons tamari; 1 rounded tablespoon smooth peanut butter; 2 teaspoons hot sauce; 2 teaspoons grill seasoning, such as McCormick’s Montreal Steak Seasoning (eyeball it); 4 chicken breast cutlets, 1/2 pound total; 2 tablespoons honey; 2 tablespoons cider vinegar or any white vinegar on hand; 1/4 seedless cucumber, peeled and cut into matchsticks; 4 scallions, white and green parts, chopped; 1 cup bean sprouts, a couple of handfuls; A palmful of fresh cilantro leaves, chopped; 1/4 cup chopped roasted peanuts

December 9, 2011

Do you have trouble making up your mind? How does this sound: grilled meat, salad, take-out Thai food, and pizza, all in one meal? There are no special ingredients required; you can get them all in the regular market and have this pizza on the table in less time than it would take the delivery man to get to your door.

Recipe information

Yield
2 to 4 servings

Ingredients

1 pizza dough

1/2 cup duck sauce or plum sauce

1/2 teaspoon red pepper flakes

1 10-ounce sack (2 cups) shredded provolone or Monterey Jack cheese

1/2 red bell pepper, cored, seeded, and thinly sliced

1 tablespoon vegetable oil

2 tablespoons tamari

1 rounded tablespoon smooth peanut butter

2 teaspoons hot sauce

2 teaspoons grill seasoning, such as McCormick’s Montreal Steak Seasoning (eyeball it)

4 chicken breast cutlets, 1/2 pound total

2 tablespoons honey

2 tablespoons cider vinegar or any white vinegar on hand

1/4 seedless cucumber, peeled and cut into matchsticks

4 scallions, white and green parts, chopped

1 cup bean sprouts, a couple of handfuls

A palmful of fresh cilantro leaves, chopped

1/4 cup chopped roasted peanuts

Preparation

Step 1
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.
Step 2
In a small bowl, combine the vegetable oil, tamari, 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.
Step 3
While the chicken cooks, mix the honey and vinegar in a medium bowl. Add the cucumber and turn to coat in the dressing.
Step 4
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.
Tidbit
Step 5
If you use a 13.7-ounce tube of refrigerator pizza dough you’ll get one rectangular pizza; if you prefer to stretch your own into a circle, use up to a 1-pound ball of fresh dough.

Rachael Ray Express Lane Meals

TagsPizza Provolone Cheese Dairy Monterey Jack Peanut Butter Chicken Breast Chicken Poultry Cucumber Vegetable Scallion Onion Root Vegetable Sprout Peanut Nut Main Dinner Weeknight Meals Baking Microwave Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Tidbit

Step 5

Recipe notes