By Paula Deen
- Prep time: 10 minutes
- Cook time: 20 minutes
- Servings: 8
- to sauté vegetable oil to sauté
- 1 boneless skinless chicken breast
- 1 (7-oz) jar Thai peanut sauce
- 1 (13.5-oz) can coconut milk
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 (14-oz) ready-made pizza crust
- 1 cup unsalted peanuts, chopped
- 5 scallions, chopped
- 2 cups bean sprouts
- 2 cups shredded mozzarella cheese
Preheat oven to 375º.
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.
Place the pizza crust on a pizza pan or baking sheet. Spread desired amount of peanut sauce over the crust. Put peanuts, half of scallions, chicken, and 1 cup of bean sprouts on crust. Sprinkle cheese on top. Bake until cheese is melted, about 10 to 12 minutes. Sprinkle with remaining scallions and bean sprouts before serving. Serve with remaining peanut sauce, if desired.
Tip: This recipe is a mash-up of two popular cuisines and makes weeknight dinners a snap. Instead of the pre-baked crust, pick up 1 (12-oz to 1-lb) package of pizza dough in the deli department of the grocery store. Press the dough into the pizza pan and follow the recipe instructions as written. Increase the bake time to 18 to 20 minutes or until the crust is browned and cooked through.