1 12" pizza crust, from the Gluten Free Bistro
1 tbs olive oil
5 ounces cooked, chopped or shredded chicken
3 scallions, chopped
1 medium carrot, cut in fine julienne strips
1 red bell pepper, sliced
1 fresh jalapeno pepper, diced
2 -3 tablespoon fresh cilantro, chopped
1/2 cup shredded Mozzarella
large handful of bean sprouts
1/2 cup Simply Boulder Coconut Peanut sauce, plus more for drizzling.
Brush olive oil on both sides of frozen pizza crust. Grill over medium-low heat (about 500-600°F) for about 2 minutes (one side only). Remove from grill. Top pizza crust with Coconut Peanut sauce, shredded cheese, chicken, bean sprouts, scallions, carrots, both peppers and 1/2 of the cilantro.
Lower heat. Grill pizza directly on grates for about 7 minutes to 10 minutes, watching carefully that crust does not burn. Crust should be crispy and cheese should be melted and starting to bubble. Vegetables will be slightly cooked but still crunchy and fresh!