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      Default California Pizza Kitchen Thai Chicken Pizza

      Spicy peanut sauce
      1/2 C. peanut butter
      1/2 C. hoisin sauce
      1 Tbsp. honey
      2 tsp. red wine vinegar
      2 tsp. minced ginger
      2 Tbsp. roasted sesame oil
      2 tsp. soy sauce
      1 tsp. Vietnamese chili sauce (or dried chili flakes)
      1 Tbsp. oyster sauce
      2 Tbsp. water

      Thai chicken pieces
      1 Tbsp. olive oil
      10 oz. boneless/skinless chicken beast, cut into 3/4-inch cubes

      For the pizza -make pizza dough, use your own recipe
      cornmeal or flour for handling
      2 C. shredded mozzarella cheese
      4 scallions, slivered diagonally
      1/2 C. white bean sprouts
      1/4 C. shredded carrots chopped, roasted peanuts
      2 Tbsp. chopped fresh cilantro


      Combine sauce ingredients in a small pan over med. heat. Bring the sauce to a boil; boil gently for one minute. Divide into 2 portions for use on chicken and pizza; set aside.

      To make Thai chicken
      Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook. Set aside in refrigerator until chilled through. Once chilled, coat the chicken with 1/4c sauce. Set aside in refrigerator.

      To make the pizza
      Use a large spoon to spread 1/4c sauce evenly over pizza dough within the rim. Cover sauce with 3/4c cheese.
      Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively. Sprinkle an additional 1/4c cheese over the toppings and top the pizza with 1T chopped peanuts.
      Transfer the pizza to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 min. When cooked through, remove pizza from oven. Sprinkle 1T chopped cilantro over the hot cheesy surface.
      Repeat with remaining ingredients for a second pizza.

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