By Paula Deen
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
- to sauté vegetable oil
- 1 boneless, skinless chicken breast
- 1 (6 oz) jar Thai peanut sauce
- 1 (16 oz) can coconut milk
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 (12 oz) ready-made pizza crust
- 1 cup chopped unsalted peanuts
- 5 chopped scallions
- 2 cups bean sprouts
- 2 cups shredded mozzarella
Preheat oven to 375º.
Heat a small frying pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Season the chicken breast with salt and pepper and cook until cooked through, about 5 minutes per side. Cut into small cubes.
Warm peanut sauce and coconut milk in medium saucepan. Whisk together the cornstarch and water and then add to the peanut sauce. Bring to a boil to thicken and then remove from the heat and cool.
Roll out the pizza dough and press into a 10-inch pizza pan.
Spread the peanut sauce over the pizza dough. Put peanuts, half of scallions, chicken and 1 cup of bean sprouts on crust. Sprinkle cheese, remaining scallions, and bean sprouts on top. Bake until cheese is melted and crust is browned, about 15 to 20 minutes.