Thai Chicken Pizza

The Thai Chicken Pizza from California Pizza Kitchen is one of my favorites - this comes pretty close!

Enough for 2 pizzas

Spicy peanut sauce:

1/2 cup peanut butter

1/2 cup plum duck sauce

2 tsp. red wine vinegar

½ tsp. dried ginger or 1 tsp. freshly grated ginger

2 minced garlic cloves

2 Tbsp. toasted sesame oil

2 tsp. soy sauce

1 tsp. garlic and chili paste (more if you like the heat)

1 Tbsp. oyster sauce

2 Tbsp. water

Thai chicken pieces:

1 Tbsp. olive oil

½ lb. boneless, skinless chicken breast, cut into small dice

For the pizza:

Pizza dough – double crisp crust pizza recipe

flour, for handling

2 cups shredded mozzarella cheese

4 scallions, slivered diagonally

1/2 cup white bean sprouts

1/4 cup shredded carrot

2 Tbsp. chopped roasted peanuts

2 Tbsp. chopped fresh cilantro

Preheat oven and baking stone to 475° 1 hour before baking.

To make sauce: Combine ingredients in a small pan over medium heat.

Bring the sauce to a boil; boil gently for one minute.

Divide into 2 portions for use on chicken and pizzas; set aside.

To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook.

Set aside until cool, then coat with the sauce that was reserved for the chicken.

To make the pizzas: Roll dough out on parchment paper. Use a pizza peel or flat cookie sheet to transfer to baking stone in the oven. Bake for 3 minutes. Use the pizza peel/cookie sheet to remove the pizza from the oven. Spread with sauce and sprinkle with cheese and distribute half the chicken, green onions, bean sprouts, and carrots. Sprinkle with additional cheese and top with chopped peanuts. Remove parchment paper and slide pizza back onto baking stone. Bake for an additional 5-10 minutes until crisp and golden and cheese is bubbly. Remove from oven and sprinkle with chopped cilantro.