1lb.boneless skinless chicken breastscut into 1-inch chunks
1rounded tablespoonful peanut butter
2teaspoonsgrill seasoningrecommended: Montreal Steak Seasoning
2tablespoonsrice wine vinegar or cider vinegar
1/2cucumberpeeled and cut into matchsticks
1ball refrigerated pizza doughhomemade or store bought
1/2cupduck sauce or plum sauce
1/2teaspooncrushed red pepper flakes
2cupsshredded cheeseMozzarella, Monterey Jack, or any mixture of cheeses are fine
1/2red bell pepperthinly sliced
1cupalfalfa sproutsa couple of handfuls
Palm full cilantro leaveschopped
1/4cupchopped peanuts2 ounces
Preheat oven to 425 degrees F.
Preheat a large nonstick pan, or grill pan, over medium-high heat. In a medium bowl, combine vegetable oil, soy sauce, peanut butter, hot sauce and grill seasoning. Add chicken chunks and coat evenly with mixture. Toss chicken into the pan and cook until no longer pink, about 5 minutes.
While chicken cooks, mix honey and vinegar in a small bowl. Add the cucumber. Turn to coat evenly; set aside.
Form pizza dough on pizza pan or cookie sheet. Spread with duck or plum sauce, up to 1 inch from the edge. Sprinkle with crushed red pepper flakes. Top with cheese, chicken and bell peppers.
Bake until hot and golden brown, 15 to 17 minutes.
Top cooked pizza with sprouts, cilantro and peanuts. Drain cucumbers and scatter over the pizza. Cut into wedges and serve.
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