I will sum up this pizza in one word: addicting. The kind of addicting where you’re full after eating two slices but go on to eat two more. Even after that, you’ll still be thinking about this pizza before you go to sleep. Anxiously waiting for lunch time tomorrow to eat the leftovers.
You may even think to yourself (albeit briefly) “carrots aren’t so bad… when they are on top of an incredible cheesy, peanutty, pile of delicious”. Yes, it’s true. My carrot-hating self didn’t even mind them on this pizza. I may have even enjoyed the crunch of them. Just a tiny bit.
- 2/3 cup warm water (120 degrees F)
- 1 packet pizza yeast
- 1 3/4 cups whole wheat flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tsp sugar
- 3 tablespoons RF peanut butter
- 3 tablespoons rice vinegar
- 3 tablespoons lower sodium soy sauce
- 2 teaspoons sesame chili oil
- 1 tablespoon minced fresh ginger
- 2 teaspoons honey
- 1 boneless chicken breast half, cooked and sliced into thin strips
- 2 tablespoons toasted sesame seeds
- 1 tablespoon paprika
- 1 small fresh green chile pepper, finely chopped
- 4 green onions, diced
- 1 cup grated mozzarella cheese
- 1 carrot, peeled and grated
- 1/4 cup chopped fresh cilantro
- Make pizza dough according to yeast packet directions. I used a package of pizza dough yeast which does not require time to let dough rise.
- Preheat oven to 350 degrees F.
- Roll out or press dough on a floured surface. Place on lightly oiled pizza pans (I actually cooked my pizza on a pizza stone but use your preferred method).
- To make the peanut sauce, place peanut butter, rice vinegar, and soy sauce in a bowl. Add chili oil, ginger, and honey; whisk until smooth.
- In a medium bowl, combine the chicken, sesame seeds, paprika, chile peppers, salt, and 3 tablespoons of the peanut sauce. Mix until the chicken is evenly coated. Spread the remaining peanut sauce evenly over pizza dough. Top with chicken, green onions, and cheese.
- Bake in preheated oven for 20 minutes or until cheese is lightly browned. Garnish with carrots and cilantro.