I give up ... on store-bought pizza dough anyhow. I had a heck of a time with my last attempt - first rolling it out, then having a power outage, but I figured that was a one-time deal since I've used the dough for bubble breads, breadsticks, poppers, calzones, etc. with no problem. Apparently, I just can't roll it out into it's intended purpose ... a pizza crust! Next time, I'll either throw together my own and see how that works out, or pick up a Boboli. I like Boboli, but growing up eating pizza at Papa Gino's in Massachusetts, I lean more toward a thinner-crust pizza. (When I went to pull up the link for Papa Gino's, I saw that they have a Mac & Cheese pizza now - can't decide if that'awesome or disgusting!)
3 T Peanut Butter
2 T low-sodium Soy Sauce
2 t Sesame Oil
2 T Mayonnaise (Hellmann's for me)
1 T freshly grated Ginger
1/2 t Crushed Red Pepper Flakes
1 pizza crust (prepared or dough)
Sweet Chili Sauce (I used Frank's Red Hot)
Shredded cheese (Mozzarella, Provolone, or a Pizza Blend)
2 scallions, chopped
1 jalapeno pepper, sliced into thin rings
1 carrot, shredded or julienned
10-12 snow peas, chopped
Handful of mung bean sprouts
Peanuts (I used dry roasted, but any are fine)
Fresh chopped cilantro
1 fresh Lime
Preheat oven (and pizza stone if using one) to 375.
Whisk together the first six ingredients, then cut or tear your chicken into bite-sized pieces and stir it into the peanut sauce; set aside. (I don't usually use mayo in a peanut sauce but decided it would work well here to carry the flavors and keep the chicken moist while baking.)
If using pizza dough, stretch/roll out crust on a lightly floured surface. If using a pizza stone, you might want to use some cornmeal to make it easier to transfer to the stone and prevent sticking.
Pour about 2T of the chili sauce into the center of the pizza and use the back of a spoon to spread it out to
the edges, creating a thin layer.
Sprinkle a thin layer of cheese over the chili sauce. I used a pizza blend for my first layer and mozzarella for my top layer.
Next add your chicken, and any peanut sauce remaining in the bowl.
Top with your veggies and another layer of cheese, finishing off with a handful of peanuts. I rough chopped mine.
Bake until the crust is cooked through and the cheese is golden and bubbly. Time will vary depending on the thickness of your crust, whether you are using a pizza stone, etc.
Allow to cool for a few minutes before slicing, then top with cilantro and a squeeze of lime juice.
I really liked this combination of ingredients, but the final product did not turn out as spicy as I was expecting with the crushed red pepper AND jalapeno, so you might want to increase one or both if you like it hot. Or maybe add a shot or Sriracha.