Thai Chicken Pizza

Think CPK... This is from copykat.com.

Thai Chicken Pizza

SPICY PEANUT SAUCE
1/2 C. peanut butter
1/2 C. hoisin sauce
1 Tbsp. honey
2 tsp. red wine vinegar
2 tsp. minced ginger
2 Tbsp. roasted sesame oil
2 tsp. soy sauce
1 tsp. Vietnamese chili sauce (or dried chili flakes)
1 Tbsp. oyster sauce
2 Tbsp. Water

Combine sauce ingredients in a small pan over med. heat. Bring the sauce to a boil; boil gently for one minute. Divide into 2 portions for use on chicken and pizza; set aside.

THAI CHICKEN
1 Tbsp. olive oil
10 oz. boneless/skinless chicken beast, cut into 3/4-inch cubes

Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook. Set aside in refrigerator until chilled through. Once chilled, coat the chicken with 1/4c sauce. Set aside in refrigerator. (I boiled the chicken, then shredded it.)

PIZZA
Pizza dough (I used Boboli)
2 C. shredded mozzarella cheese
4 scallions, slivered diagonally
1/2 C. white bean sprouts
1/4 C. shredded carrots chopped, roasted peanuts
2 Tbsp. chopped fresh cilantro

Use a large spoon to spread 1/4c sauce evenly over pizza dough within the rim. Cover sauce with 3/4c cheese. Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively. Sprinkle an additional 1/4c cheese over the toppings and top the pizza with 1T chopped peanuts. Transfer the pizza to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 min. When cooked through, remove pizza from oven. Sprinkle 1T chopped cilantro over the hot cheesy surface.