Prep Time20 mins
Cook Time10 mins
Total Time30 mins
- 1/2 cup peanut butter, all-natural
- 1/2 cup Hoisin sauce
- 1 tablespoon honey
- 2/3 tablespoon vinegar, rice wine
- 1/2 teaspoon ginger, ground
- 1/8 cup sesame oil
- 1 tablespoon fish sauce
- 1/8 cup water
- 1 tablespoon olive oil
- 1/2 pound chicken breast
- 1/8 cup cornmeal, yellow
- 1 pound pizza dough, whole wheat
- 2 cup mozzarella cheese, shredded
- 4 stalk green onion
- 1 medium carrot
- 1/2 cup bean sprouts
- 1 cup, chunks pineapple
- 1/8 cup peanuts
- 1/8 cup cilantro
Preheat oven to 450 degrees.
In a saucepan, whisk together peanut butter, Hoisin sauce, honey, vinegar, ginger, sesame oil, fish sauce, and water. Bring to a gentle boil; continue to heat for one minute and then set aside.
Heat olive oil in a skillet over medium. Cut chicken into 1 inch cubes and toss into skillet. Heat until browned and no longer pink: 5-6 minutes. Add chicken to a bowl along with half the peanut sauce; toss to coat evenly.
Sprinkle desired pizza cooking pan with cornmeal and then spread dough evenly on top (the cornmeal will give the crust a crunchier texture, so if you prefer, you may omit this step). Spread on the remaining sauce. Sprinkle with cheese.
Chop onions and grate carrot. Add both to pizza along with sprouts, diced pineapple, and chicken; sprinkle with peanuts.
Bake for 8-10 minutes until crust is golden and cheese is melted. Sprinkle with fresh cilantro and serve.
Calories: 614kcal | Carbohydrates: 63g | Protein: 29g | Fat: 29g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1327mg | Fiber: 5g | Sugar: 20g