Seriously my absolute favorite meal like mentioned in yesterday’s post. I don’t know how sharing recipe work – and when it becomes copyright infringement to just share online…?!
This recipe is from Eat, Shrink & be Merry — a staple cookbook in our kitchen.
¼ cup light peanut butter
¼ cup hoisin sauce
1 tbsp freshly squeeze lemon juice
2 tsp toasted sesame oil
2 tsp grated gingerroot
1 tsp each liquid honey, reduced-sodium soy sauce, and red wine vinegar
1 tsp minced garlic
Pinch crushed red pepper flakes
1 cup chopped cooked chicken breast (ideally not too dry)
1 12-inch, prebaked, thin-crust pizza shell
1 cup packed shredded light Monterey Jack cheese (4 oz/ 113 g), divided
1/3 cup bean sprouts
¼ cup each shredded carrots and chopped green onions
2 tbsp chopped roasted peanuts
1 tbsp minced fresh cilantro
Preheat oven to 425˚F.
To make sauce, combine all sauce ingredients in a small saucepan and heat over medium-high heat until bubbly, stirring constantly. Remove from heat and let cool slightly.
Mix 1 heaping tbsp of peanut sauce with chicken cubes and set aside. To assemble pizza, spread remaining peanut sauce evenly over crust. Top with half the shredded cheese. Distribute chicken cubes evenly over cheese. Top with bean sprouts (break them into smaller pieces if you prefer), carrots, green onions, and peanuts, in that order. Sprinkle remaining shredded cheese over toppings.
Place pizza directly on middle oven rack and bake for 10 to 12 minutes, until cheese is completely melted and edges are lightly browed. Sprinkle with cilantro before serving.
Makes 1 pizza, 8 slices.
Our children don’t eat peanuts yet – so we use tahini instead of peanut butter (for all recipes calling for PB – and I’ve decided that I’m a huge huge fan of tahini!) And we make the pizza either with chicken (like recipe calls for) or tofu which the kids absolutely love.