• 1 ball Pizza Dough (I used one tube Pillsbury pizza crust)
  • 1/4 C. Sweet Asian Chili Sauce, plus more for drizzling
  • 1 Shallot, thinly sliced
  • 1/2 zucchini, thinly sliced
  • 1 tsp. crushed red pepper flakes
  • 1 C. shredded cooked chicken
  • 1 C. shredded mozzarella cheese
  • 2-3 T. chopped peanuts
  • 2 T. fresh minced cilantro
  • 2 T. fresh minced basil

All of the ingredients in this pizza just sounded tasty so I had to give this pizza recipe a try. It was a winner. I served it with some egg rolls and one of my favorite 3 minute soups – Bangkok Curry Rice Noodle Soup. By the way, I am addicted to that soup. It reminds me of Ramen Noodles but healthier! When Travis called on his way home to ask what is for dinner tonight, I told him a Chef Boyardee Cheese Pizza. The tone in his voice sounded a little bit bummed out but he didn’t complain. When he got home he was a bit surprised

Directions:

To make pizza, increase the oven temperature to 500 and preheat a pizza stone. Leave in oven for about 5 minutes. Remove and place dough on pizza stone.  Spread out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil. Spread the chili sauce over the crust in an even layer.  Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and cheese. Place in oven and bake until cheese is melted and bubbling and crust is lightly browned about 12 minutes.  Remove from oven and sprinkle evenly with peanuts, cilantro, and basil before slicing and serving.
Recipe Source: Tasty Kitchen Blog