After one bite of this peanut- and chicken-topped pizza, you may never go back to pepperoni! Plus, it's done on the grill, not in the oven, so it's perfect for a hot day.
package (10 oz) prebaked Italian pizza crusts (8 inch)
cup peanut sauce
cups chopped cooked chicken breast
cup shredded carrot
medium green onions, chopped (2 tablespoons)
tablespoons coarsely chopped peanuts, if desired
cup finely shredded mozzarella cheese
tablespoons chopped fresh cilantro
Heat gas or charcoal grill. Spread each pizza crust with 2 tablespoons of the peanut sauce. Top each pizza with chicken, carrot, onions and peanuts. Sprinkle with cheese.
Place sheet of heavy-duty foil on grill; place pizzas on foil over medium heat. Cover grill; cook 8 to 10 minutes, moving pizzas around grill every 2 minutes to prevent bottoms from burning, until cheese is melted. Sprinkle with cilantro.
Just when you think you've seen every pizza flavor under the sun, yet another comes along. If Spicy Thai Pizza sounds a little "out there" for your taste, try one of the following variations:
Substitute Alfredo sauce for the peanut sauce. Omit the peanuts. Use Gruyère cheese instead of the mozzarella.
Substitute barbecue sauce for the peanut sauce. Omit the carrot and chopped peanuts. Use Cheddar cheese instead of the mozzarella.
On a rainy day, these pizzas can easily be made in the oven. Heat oven to 450°F. Bake on an ungreased cookie sheet 8 to 10 minutes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.