Yield: 8 pizzas, 2-slice servings (¼ pizza each).
1 cup teriyaki glaze
½ cup orange juice
1 cup Jif® Crunchy Peanut Butter
¼ cup coconut milk, canned
1 Tbsp. sriracha hot chile sauce
2 tsp. garlic, fresh, minced
3½ tsp. ginger, fresh grated
¼ cup Smucker's® Apricot Preserves
8 pizza crusts, thin, parbaked, 12"
1 lb. chicken breast strips, grilled
1 lb. mozzarella cheese, shredded
1 lb. red bell pepper, fresh, julienne
8 oz. carrots, fresh, shredded
1 cup green onions, fresh, diagonally sliced
½ cup salted peanuts, chopped
2 tsp. crushed red pepper flakes, optional
½ cup Asian sweet chile sauce, prepared
Preheat conventional oven to 450°F.
For spicy Thai peanut sauce: Combine teriyaki glaze, orange juice, Jif® Crunchy Peanut Butter, coconut milk, chili sauce, garlic and ginger in sauce pan; whisk to blend. Simmer over low heat for 5 minutes; reserve.
For pizza: Combine sweet chile sauce and Smucker's ® Apricot Preserves in sauce pan; whisk to blend. Simmer over low heat for 1 minute. Reserve.
To assemble each pizza: Spread ¼ cup peanut sauce evenly over 1 pizza crust. Combine 2 oz. chicken strips, 2 oz. cheese, 2 oz. bell pepper and 1 oz. shredded carrot in bowl. Toss to blend. Portion evenly over pizza. Bake uncovered for 8-10 minutes, or until golden. Remove from oven; top with 2 Tbsp. green onions, 1 Tbsp. peanuts and 1/8 tsp. crushed red pepper. Drizzle 1 Tbsp. chile glaze evenly over pizza; slice into 8 wedges.
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