Ingredients
1/4
cup light coconut milk
1/4
cup peanut butter
1
tablespoon Thai red curry paste
1
tablespoon rice wine vinegar
1
tablespoon low-sodium soy sauce
1
teaspoon finely chopped gingerroot
2
cloves garlic, finely chopped
1 1/2
cups shredded deli rotisserie chicken breast
3/4
cup red bell pepper, cut into thin bite-size strips (2x1/4x1/4 inch)
3
tablespoons honey
1 1/2
teaspoons toasted sesame oil
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1
cup part-skim shredded mozzarella cheese (4 oz)
3
tablespoons thinly diagonally cut scallions
3
tablespoons chopped roasted peanuts
3
tablespoons chopped fresh cilantro
Preparation
Heat oven to 400°F. Spray dark 15x10x1-inch pan with cooking spray.
In small bowl, beat Sauce ingredients with whisk. Set aside.
In medium bowl, mix chicken, bell pepper, honey and sesame oil; toss to coat. Set aside.
Unroll dough; place in pan. Starting at center, press out dough to edges of pan. Bake about 7 minutes or until edges of crust just begin to turn golden brown. Spread sauce evenly over partially baked crust, leaving 1/2 inch border around edges. Sprinkle cheese evenly over sauce. Top with chicken mixture.
Bake 8 to 12 minutes or until edges are golden brown and cheese is melted.
Top with Toppings. Cut and serve immediately.
