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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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An easy version of the California Pizza Kitchen favorite. I like to use the Italian pizza crust (Boboli) because it is quick, but you could also adapt it to use your own favorite pizza crust. Ingredients:
1 italian pizza dough (boboli) |
3 1/2 tablespoons peanut butter |
2 tablespoons rice vinegar |
2 tablespoons soy sauce |
2 teaspoons chili oil |
1 tablespoon ginger, minced |
2 teaspoons honey |
1/2 teaspoon sesame oil |
2 tablespoons sesame seeds, toasted |
1/8 cup green onion, sliced thin |
1/2 lb chicken breast |
salt |
cayenne pepper |
2 tablespoons olive oil |
1/2 cup mozzarella cheese, shredded |
1/2 cup monterey jack cheese, shredded |
1 medium carrot, shredded |
1/4 cup cilantro, chopped |
Directions:
1. In food processor or blender, combine peanut butter, vinegar, soy sauce, chili oil, ginger, honey and sesame oil.
2. Set aside.
3. Season chicken to taste with salt and cayenne pepper (use sparingly).
4. Saute in olive oil until done (about 6-8 minutes).
5. Cut chicken into bite sized pieces and coat with 2 tablespoons of the peanut sauce.
6. Spread peanut sauce over the surface of the Italian pizza crust.
7. Scatter chicken pieces over top and sprinkle with sesame seeds and green onions.
8. Sprinkle with 1/2 cup of mozzarella cheese and 1/2 cup of the Monterey jack cheese.
9. Bake, uncovered in 400°F oven for 12 minutes.
10. Remove from oven and sprinkle with shredded carrot and cilantro.
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