Serve this Thai twist on pizza as is or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side.
prepared whole-wheat pizza dough, (see Shopping Tip)
smooth natural peanut butter
reduced-sodium soy sauce
minced fresh ginger
boneless, skinless chicken breast, trimmed and diced
scallions, thinly sliced
shredded part-skim mozzarella cheese
Place oven rack in the lowest position; preheat to 450 degrees F. Coat a large baking
sheet with cooking spray.
Roll out or stretch dough
on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
Meanwhile, whisk peanut butter, water, soy sauce
, vinegar, ginger and garlic in a small bowl until well combined.
Heat oil in a medium nonstick skillet
over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
Remove the crust
from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.
Shopping Tip: Look for balls of whole-wheat pizza dough
, fresh or frozen, at your supermarket. Choose a brand without hydrogenated oils.
Calories 355, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Cholesterol 29 mg, Sodium 447 mg, Carbohydrate 42 g, Fiber 3 g, Protein 20 g, Potassium 151 mg. Daily Values: Vitamin A 15%, Vitamin C 45%. Exchanges: Starch 3,High-Fat Meat 2.
Percent Daily Values are based on a 2,000 calorie diet