An savoury Asian twist on traditional pizza. Instead of tomato sauce, a spicy peanut sauce with garlic and ginger complements the chicken, mozzarella and basil perfectly. Finish with red chili flakes for a spicy touch!
|1||12-inch Naan-style flatbread|
|1/2 cup||Maple Leaf Prime chicken breast, cooked and cubed|
|1/4 cup||smooth peanut butter|
|2 tbsp||soy sauce|
|2 tsp||rice wine vinegar|
|1||clove garlic, crushed|
|1/2 tsp||grated fresh ginger|
|1/4 cup||red pepper, diced|
|2||green onions, sliced|
|1 cup||mozzarella cheese, grated|
|4||leaves fresh basil, torn|
|pinch red pepper flakes|
Preheat oven to 425 degrees Fahrenheit.
Whisk peanut butter, water, soy sauce, rice wine vinegar, garlic and ginger in a small bowl until well combined.
Spread peanut sauce evenly over naan-style flatbread. Top with cooked chicken, red pepper, green onions (reserving 1 tsp) and mozzarella cheese. Dot with torn basil leaves.
Bake in preheated oven for about 10 minutes or until cheese has melted and sauce is bubbly. Remove from oven.
Sprinkle with remaining green onions and add a pinch of red pepper flakes, if desired.
Show More Comments
No Comments yet