Ingredients
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1/2 cup peanut butter (ideally natural)
1 tablespoon thai chili-garlic sauce (Sriracha)
6 tablespoons canned unsweetened coconut milk
1 lb prepared pizza dough, at room temperature (I like Oops, It's a Fat Free Pizza Crust)
1 1/2 cups cooked chicken (sliced or shredded)
1 ripe mango, peeled, pitted and cut into matchstick-size slices
3 scallions, sliced thinly on an angle (white and green parts)
1 cup grated mozzarella cheese
1/2 cup fresh bean sprout, brown root ends snapped off
1/4 cup fresh mint leaves, cut into ribbons or 1/4 cup fresh cilantro
2 tablespoons dry roasted peanuts, chopped
1 lime, cut into 4 wedges
Preparation
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Preheat oven to 425 degrees.
In a medium bowl, combine the peanut butter, chili garlic sauce and coconut milk.
Spread the pizza crust with the peanut sauce. Top with the chicken, mango and scallions. Sprinkle with the cheese.
Bake for 10-12 minutes or until cheese is melted.
Remove from oven and sprinkle with the bean sprouts, mint and nuts. Slice and serve immediately with the lime wedges for some extra zing. Optional: top with thinly sliced Thai bird chiles and serve with a Thai beer to beat the heat!
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