Thai Chicken Pizza

From Rachael Ray

This is Gluten Free only if you use a gluten free crust

Ingredients

• 1 pizza dough, any brand
• 1/2 cup duck sauce or plum sauce (I've always used plum sauce. Dynasty brand is best)
• 1/2 teaspoon crushed red pepper flakes
• 1 package shredded provolone or Monterey Jack cheese (2 cups)
• 1/2 red bell pepper, thinly sliced
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• 1 rounded tablespoonful peanut butter
• 2 teaspoons hot sauce
• 2 teaspoons grill seasoning (such as Montreal Steak Seasoning) (eyeball it)
• 4 chicken breast cutlets, 1/2 pound
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar or cider vinegar
• 1/4 seedless cucumber, peeled and cut into matchsticks
• 4 scallions, chopped
• 1 cup bean spouts, a couple of handfuls (Optional- I don't)
• Palmful cilantro leaves, chopped (Optional- I don't) 
• 1/4 cup chopped peanuts, 2 ounces

Serves 4

Preparation

Pre-heat oven to 425°F.

Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15-17 minutes.

Pre-heat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. *Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2-3 minutes on each side, until firm. Slice chicken into very thin strips.

While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.

Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.


* I dice the chicken into very small pieces before putting it in the marinade. Then I dump the marinade and chicken into a saute pan and cook it until the chicken is no longer pink and the marinade has started to get crispy on the chicken. It is seriously yummy.