Sunday, March 27, 2011
Thai Chicken Pizza
1 pizza crust (such as Boboli)
1/2 c. plum sauce*
1/2 t. red pepper flakes
1 1/2 - 2 c. shredded Monterey Jack cheese
1/2 red pepper, cored, seeded and thinly sliced
1 T. vegetable oil
2 T. tamari* or soy sauce
1 rounded T. creamy peanut butter
2 t. hot sauce
2 t. grill seasoning (such as McCormick's Montreal Steak Seasoning)
4 chicken breast cutlets, 1/2 lb total
2 T. honey
2 T. cider or white vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 green onions, white and green parts chopped
a palmful of chopped cilantro
1/4 c. chopped roasted peanuts
*plum sauce and tamari can be found in the Asian section of your grocery store
Preheat oven to 425. Top pizza crust with plum sauce, sprinkle with red pepper flakes, then top with cheese & bell pepper. Bake until golden and bubbly, 15 to 17 min.
In a small bowl, combine the vegetable oil, tamari/soy sauce, and peanut butter with the hot sauce and grill seasoning. Coat the chicken evenly with the mixture and let it stand for 10 minutes. Preheat a grill pan or nonstick skillte over med-high heat. Cook the chicken cutlets for 2 - 3 minutes on each side, or until firm. Slice the chicken into very thin strips.
While the chicken cooks, mix the honey and vinegar in a medium bowl. Add the cucumber and turn to coat in the dressing.
When the pizza comes out of the oven, top it with the chicken, green onions and cilantro. Drain the cucumbers and scatter then over the pziza. Garnish the pizza with peanuts, cut into 8 wedges and serve.