Thai Chicken Pizza

Directions

• Place chicken in a resealable bag and add Tsang Bangkok Peanut Sauce. Marinate in the refrigerator for at least 1 hour while the dough is prepared and rising. The chicken can also be marinated and grilled ahead of time.
• Prepare pizza dough by combining water, sugar, and yeast in a small bowl. Let sit 5 minutes.
• Mix flour and salt together in the bowl of a heavy-duty mixer fitted with a dough hook.
• Add oil to the yeast mixture, then pour yeast mixture into the flour mixture. Knead on low speed for 10 minutes.
• Place dough in a lightly oiled bowl. Turn the dough over a few times to coat the dough with oil. Cover with plastic wrap and let rise in a warm place for 1 hour.
• Punch the dough down and divide in half. Shape into 2 balls. Lightly brush the dough balls with olive oil and return them to the bowl. Cover again with plastic wrap, and let rise another 45 minutes.
• While the dough is rising the second time, stir together all the sauce ingredients in a saucepan and simmer on low heat for 10 minutes. Set aside.
• Once sauce is prepared, remove the chicken from the refrigerator and discard the excess marinade. Heat barbecue grill to 400 degrees F. Grill the chicken for 7 minutes on each side, only turning once. Use a meat thermometer to make sure the internal temperature of the chicken reaches 165 degrees F. Allow chicken to sit for 10 minutes, then cut into thin slices.
• Heat oven to 450 degrees F.
• 10. Lightly grease a pizza pan or dust it with cornmeal.
• 11. Take one dough ball and place it in the center of the pizza pan. Using your fingers, pat the dough out from the center to the edge of the pan, with the dough slightly thicker on the rim of the pizza pan. See recipe notes for what to do with remaining dough ball.
• 12. Top the dough with the prepared peanut sauce, cheese, grilled chicken slices, carrots, bean sprouts, peanuts, cilantro, and green onion. Bake for 10-15 minutes, until the edges are golden brown.