Ingredients:
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon freshly grated ginger
- 1-2 garlic cloves, minced
- 1/2 teaspoon Sriracha (more if you crave extra spice)
- 2-4 tablespoons warm water (for desired consistency)
For the Pizza:
- 2 large flatbreads (naan, pita, or store-bought pizza crust)
- 1 pound cooked chicken, shredded or diced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese (optional)
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup shredded carrots
- 2 green onions, sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Equipment:
- Large skillet
- Whisk or mixing bowl
- Baking sheet
Instructions
Make the Peanut Sauce:
- In a mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, and Sriracha.
- Gradually add warm water, whisking constantly, until you reach a smooth, slightly drizzly consistency.
Prepare the Pizza:
- Preheat your oven to 425°F (220°C).
- Place the flatbreads on a baking sheet.
- Warm the peanut sauce slightly if it has thickened. Spread a generous layer of sauce over each flatbread.
- Top with shredded chicken, mozzarella cheese, cheddar cheese (if using), red bell pepper, carrots, and green onions.
Bake and Garnish:
- Bake in the preheated oven for 10-12 minutes, or until the cheeses are melted and bubbly and the edges of the flatbread are golden brown.
- Remove from oven and sprinkle with cilantro and chopped peanuts.
Tips:
- Customize it! Add other toppings like a drizzle of sweet chili sauce, mango slices, bean sprouts, or a squeeze of lime.
- Grill it! For a smoky flavor, grill the flatbreads over medium heat for a few minutes per side before adding toppings and baking.
- Make it vegetarian! Substitute the chicken with crispy tofu or your favorite vegetables.
