Thai Chicken Pizza

Crust:

1 C. Water
2 Tbs. Vegetable Oil
2 C. All purpose flour
1/2 Tsp Sugar
1/2 Tsp Salt
2 Tsp. Active Dry Yeast

Place ingredients in bread maker as called for in your manual.
-or-
Combine flour, salt, sugar and yeast in bowl. Add water and oil while continuing to mix until it forms in to a ball. Cover and let rise for at least 30 minutes.
Preheat oven to 450 degrees.
Place half of the ball in a pizza pan of choice and try to get it as thin as possible (or as thick as desired).
Let sit for another 20 minutes. After sitting, I usually try once more to get it as thin as possible.
Place in oven and let bake for 5-7 minutes. Remove from oven. Set aside.
Side note: If not using all of the dough, you may freeze or refrigerate for later use.

Sauce:

1/2 C. Peanut Butter

1 Garlic Clove, Minced
1 Tbsp. Soy Sauce
1 Tsp. Sesame Oil
1 Tbsp. Balsamic Vinegar
1 1/2 Tbsp. Brown Sugar
2 Tsp. Coriander
1 Tsp. Ginger
1/2 Tbsp. Paprika
A Pinch of Salt
1/2 C. Water

Mix all ingredients thoroughly. Use water to thin as needed. Spread evenly on pizza crust.

Toppings:

1 1/2 C. Shredded Mozzarella Cheese

1 Chicken Breast, Cooked through and Sliced

1 C. Shredded Carrots

1 C. Bean Sprouts
1/4 C. Scallions, Chopped
2 Tbsp. Cilantro

Coat pizza with cheese and chicken. Place in oven for another 12-14 minutes, until cheese is fully melted. Top with remaining ingredients before serving.