My kids love this dish. It's got a peanut butter sauce! What kid doesn't like peanut butter- especially if you combine it with cilantro and bean sprouts, right? Leave those ingredients off if you must for the kids, but I like to pile on the fresh crunchy veggies after the pizza bakes so that you have that crisp cool contrast with the hot pizza. My recipe doesn't use up the whole can of coconut milk, so I have some to use later in the week for coconut rice or chicken. If you aren't going to use it within a few days, freeze it. I use the ready made whole wheat crust from Trader Joe's. While the crust is pre-baking, I get all my veggies chopped. I made this and Meatball Pizza on the same night, and had the same amount of both for leftovers. It's that yummy.
1 package ready-made pizza dough
1/2 c peanut butter
1/2 c light coconut milk
1 T fish sauce
1 clove minced garlic
1 grated carrot
1 small grated zucchini
1/4 thinly sliced red bell pepper
1/2 leek, sliced (optional)
1 1/2 c sliced chicken or tofu
3/4 c shredded mozzarella cheese
2 scallions, chopped
1/4 chopped basil leaves (optional)
handful cilantro, chopped
handful fresh bean sprouts
Prepare dough as directed. Spread out on a 9 x 13 inch baking pan, using olive oil as necessary to keep dough from sticking to the pan and to your fingers. Poke holes in it with a fork, and prebake in an oven for 8-10 minutes at 450 degrees.
In a small saucepan, combine peanut butter, coconut milk, garlic, and fish sauce. Bring to a simmer and take off the heat. Prepare veggies. Once the crust is partially baked, spread the sauce on the crust. Sprinkle carrots, zucchini, red pepper, leek (optional), and chicken or tofu. Sprinkle cheese on top. Bake for another 8 minutes, until cheese is slightly browned. Take out of the oven, and sprinkle scallions, basil leaves, cilantro, and bean sprouts. Serve immediately.
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