Serves: 5
Total Calories: 716
Spray board or counter top with non-stick cooking spray. Press Texas rolls or dinner rolls together and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Cover with sprayed plastic wrap and let rise 30 minutes.
Remove wrap and poke several times with a fork to prevent bubbles from forming. Bake at 350°F for 10-15 minutes or until lightly browned. In a medium saucepan combine all the ingredients for the peanut sauce. Cook over medium-low heat, stirring constantly, 10-15 minutes or until thickened. Set aside to cool. Stir fry the chicken in canola oil and soy sauce until completely cooked. Spread peanut sauce over baked crust. Top with red peppers, green onions, cooked chicken and cheese.
Bake at 350°F for 10-15 minutes or until cheese is melted. Remove from oven and top with cucumbers and cilantro.
Note: Peanut Sauce can be made ahead and stored in the fridge.
This Thai Peanut Pizza recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.
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