This pizza is absolute comfort food to us here at Blackboard Kitchen. It's one of the first recipes I learned how to do well and now it's a meal that we always look forward to. I make two pizzas every time I do it, because one pizza is never enough!
2 pizza doughs, homemade or store bought
½ cup plum sauce
½ teaspoon crushed red pepper flakes
½ cup shredded Monterey Jack cheese
1 red bell pepper, thinly sliced
1 tablespoon olive oil
4 tablespoons soy sauce
¼ cup peanut butter
1 lb. boneless, skinless chicken breasts, cut into small pieces
salt and pepper, 1 tsp. each
2 tablespoons rice wine vinegar
1 teaspoon sugar
1 bunch scallions, thinly sliced
1 cup chopped cilantro leaves
¼ cup chopped peanuts
Preheat oven to 425 degrees F.
Prepare pizza crust by greasing a baking sheet, then sprinkling lightly with cornmeal. Form pizza crust on sheet. Spread plum sauce over the top, then sprinkle with crushed red pepper flakes. Add grated cheese and red bell peppers, then bake until cheese is golden and edges are lightly browned, about 15 minutes.
While pizza bakes, cook chicken. Heat a large skillet with 1 tbs. olive oil over medium heat. Add chicken and cook, until almost done, about 5 minutes. Add soy sauce, peanut butter, salt, and pepper to pan. Mix to coat chicken, then add in vinegar and sugar. Cook 2 more minutes, stirring often.
Remove pizza from oven and top with the cooked chicken mixture, then sprinkle with scallions, cilantro, and chopped peanuts. Slice and serve.