The first time I had this pizza, we were having dinner in Decorah, Iowa. My favorite thing about the pizzas there is the crust. A super thin crust baked in a wood fired oven. Here you can get your usual pizza or you can order one of their specialty pizzas. This pizza is loosely based on their Thai Kicken' Chicken pizza. Both have the same peanut sauce and mozzarella cheese, but that is where the similarities end.
The peanut sauce is sweet and sour with just a hint of spice from the hot chili oil. The chicken has a touch of heat from the red chili. Baked to perfection and topped with fresh chopped cilantro and grated carrots adds a freshness to this pizza and guarantees it will be a hit.
Pizza Dough (use your favorite kind)
- Pizza Sauce
- 3 1/2 tablespoons peanut butter
- 3 tablespoons brewed black tea
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons chili oil
- 1 tablespoon minced fresh ginger
- 2 teaspoons honey
- Pizza Topping
- 1 boneless skinless chicken breast, cooked and sliced very thin
- 2 tablespoons toasted sesame seeds
- 1 tablespoon paprika
- 1 small, fresh red chili finely chopped
- 1 teaspoon salt
- 4 green onions
- 1 cup mozzarella cheese
- 1 carrot peeled and grated
- 1/2 cup chopped fresh cilantro
Preheat oven to 350 degrees.
For the pizza sauce: place peanut butter, tea, rice vinegar, soy sauce, chili oil, ginger, and honey in a blender and process until smooth.
In a medium bowl combine paprika, chicken, sesame seeds, chili pepper, and salt. Toss with 3 tablespoons of the peanut sauce. Mix until the chicken is evenly coated. Spread remaining peanut sauce onto prepared pizza crust. Top with chicken and green onions and sprinkle with mozzarella cheese. Bake in preheated oven for 20 minutes. Garnish with chopped cilantro and grated carrots. Enjoy!