THAI CHICKEN PIZZA

Needed a jolt back to Asian cooking. Still had some leftover rotisserie chicken and have been wanting to try a Thai Chicken Pizza for a while. We were both very happy with the outcome. I combined a couple of different recipes and came up with this:

1 thin Boboli pizza shell

1/2 cup prepared Peanut Sauce (I found HOUSE OF TSANG brand Bangkok Padang Peanut Sauce in the Asian aisle......it had a bit too much heat for Jim, so I thinned it by using about 1/4 cup + 2 Tablespoons Peanut Sauce, and 1/4 cup creamy peanut butter)

2 cups (about 1/2 pound) shredded chicken

1/2 - 1 cup shredded mozzarella cheese

1/4 cup chopped fresh cilantro

1 large carrot, shredded

2 green onions, thinly slice (about 1/4 cup)

1/4 to 1/2 very thinly sliced red pepper

1/4 cup chopped roasted peanuts

Mix chicken, cheese, and cilantro in a bowl. Add about 1/3 of the peanut sauce and stir. Spread the remaining peanut sauce on the pizza shell. Top with chicken mixture and spread over shell. Bake at 400 for about 8-12 minutes.

Spread shredded carrots first over the cooked pizza, then sprinkle green onions and red peppers. Garnish with chopped peanuts.

I served this with a fresh spring roll and sweet chili sauce (wrapped in rice paper, not a fried egg roll) from Publix (since I didn't have time to make my own).