Servings: 8 slices
Cook Time: 20 min
Vegetable oil, to saute
1 boneless, skinless chicken breast
Salt and freshly ground pepper
1 (6-ounce) jar ready-made Thai peanut sauce
1 (16-ounce) can coconut milk
2 tablespoons cornstarch
2 tablespoons water
1 (12-ounce) ready-made pizza crust
1 cup unsalted peanuts, chopped
5 scallions, chopped
2 cups bean sprouts
2 cups mozzarella, shredded
Preheat oven to 375 degrees F.
Heat a small frying pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Season the chicken breast with salt and pepper and cook until cooked through, about 5 minutes per side. Cut into small cubes.
Warm peanut sauce and coconut milk in medium saucepan. Whisk together the cornstarch and water and then add to the peanut sauce. Bring to a boil to thicken and then remove from the heat and cool.
Roll out the pizza dough and press into a 10-inch pizza pan.
Spread the peanut sauce over the pizza dough. Put peanuts, half of scallions, chicken and 1 cup of bean sprouts on crust. Sprinkle cheese, remaining scallions, and bean sprouts on top. Bake until cheese is melted and crust is browned, about 15 to 20 minutes.
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Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
Friday, May 9th starting at 6:30 pm at the Downstream Casino Pavilion. Admission: $100 per person; $60 per person for auction only. Limited seating available. Purchase tickets online. Proceeds benefit The Bag Lady Foundation.
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