Thai Chicken Pizza

This is easily one of my favorite recipes of all time. It takes some effort to make it, but the end result is fantastic, filling, and fabulous.

Pad Thai sauce
1/2 cup dried unsweetened dates, pitted and chopped
3 Tlbs hot water
1/4 cup tomato paste
2 Tlbs low-sodium tamari soy sauce
2 Tlbs fresh lemon juice
1 clove chopped garlic
2 tsp cornmeal
1 cup shredded low-fat mozzarella
1 chicken breast, cooked and thinly sliced
1 medium red bell pepper, sliced
1 cup mung bean sprouts
1/4 cup cilantro, coarsely chopped
1/8 cup green onions, sliced
2 Tlbs unsalted peanuts, coarsely chopped

Make the Pad Thai sauce first. Let the dates sit in the hot water for 10 minutes. Add the rest of the ingredients in the food processor (or blender) and chop until relatively smooth. Then start the pizza. In a cast iron frying pan (or pizza stone), spray olive oil, then sprinkle with the cornmeal. Tap the sides of the pan until there is a thin layer of cornmeal on top of the olive oil. Roll out the pizza dough, and put it in the bottom of the pan. Top with the pad thai sauce (I don't use all of it), then half of the mozzarella, then the chicken, then the bell pepper, then add the rest of the mozzarella. Put it in the oven at 475 for 15 minutes, or just until the tips of the peppers start to get brown. Pull the pizza out, and top with the green onions, bean sprouts, cilantro and peanuts. Let it sit for 5 minutes or so before serving.

I have a fairly small 12" cast iron pan, so that is what I use to make this. You could also use a pizza stone or a larger pan. I have tried making it on a cookie sheet type of pan, but only succeeded in ruining the pan, so I don't recommend trying it.

Rating: 4.5/5
Why? This recipe is delicious, but does take some time to make. But on the other hand, it is so filling, one piece of pizza will fill you up quite easily. It is packed with vegetables and fiber and is incredibly satisfying.

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