Traditional Thai ingredients are used to top a cooled pizza crust for an appetizer that bursts with flavor and color.
Preheat oven to 450°F (230°C). Place pizza crust on Large Round Stone with Handles. Press garlic onto crust with Garlic Press; spread evenly over crust using Large Spreader. Bake 8-10 minutes or until crisp. Remove from oven to Stackable Cooling Rack; cool completely.
In Small Batter Bowl, whisk together peanut butter, honey, vinegar, soy sauce and ginger. Dice bell pepper and thinly slice green onions using Chef’s Knife. Cut carrot into julienne strips using Julienne Peeler; cut strips into 1-in. (2.5-cm) pieces.
Spread peanut butter mixture over crust. Sprinkle with bell pepper, green onions, carrot and bean sprouts. Sprinkle cilantro and peanuts over pizza, if desired. Cut into wedges using Pizza Cutter; serve immediately.
U.S. Nutrients per serving: Calories 380, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 5 mg, Carbohydrate 56 g, Protein 16 g, Sodium 710 mg, Fiber 5 g
3 starch, 2 vegetable, 2 fat (3 carb)
For a heartier pizza, top pizza with 1 cup (250 mL) chopped cooked chicken.
The fresh bean sprouts called for in this recipe are plump, silvery white sprouts with part of the yellow mung bean seed attached at one end. They are found by the other Asian vegetables in the produce section of most grocery stores.
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