A sweet yet spicy Asian sauce, combined with fresh vegetables and herbs, makes this a favorite in our pizza rotation!
1batch of your favorite pizza dough(I prefer thin crust)
Flour, for dusting
Cornmeal, for dusting
1/2cupsweet Asian chili sauce, plus 1-2 Tablespoons to drizzle
1cupcooked shredded chicken
1shallot, thinly sliced
1/2zucchini, sliced vertically, then thinly sliced in half circles
1teaspoonred pepper flakes
2/3cupsshredded Mozzarella cheese
2Tablespoonschopped fresh cilantro
Adjust the rack to the bottom third of the oven. Preheat oven and pizza stone (or baking sheet) to 450 degrees F.
Roll your favorite pizza dough to a 12-inch round on a lightly floured surface. Transfer to parchment paper evenly dusted with cornmeal, or use a pizza peel if you have one.
Spread the Asian sauce evenly over the surface of the crust, then half of the cheese. Top with the shredded chicken. Add the shallots and zucchini, then sprinkle with red pepper flakes. Finish with the rest of the cheese.
Carefully transfer the pizza to the hot pizza stone (I leave the parchment underneath to avoid having to slide it off) and bake for 8-12 minutes, depending on the thickness of your crust. (This is based on thin crust. May need to cook up to 15 minutes for thicker crusts.) Watch for the toppings and crust to become golden brown.
Remove from the oven and drizzle another Tablespoon or two of the Asian sauce over top. Sprinkle with the chopped peanuts and fresh cilantro.
Wait 3-5 minutes before slicing, then serve immediately.
Reheat leftovers in the oven at 375 degrees F for 5-8 minutes.