This deliciously unique recipe topped with spicy-sweet ingredients makes it a
Thai Peanut Pizza with pizzazz!
9 Rhodes™ Dinner Rolls or 6 Rhodes Texas™ Rolls,
thawed to room temperature
2 boneless skinless chicken breasts, cubed
1 tablespoon low sodium soy sauce
1 red bell pepper, cut into strips
3 green onions, chopped
2 cups mozzarella cheese
1 cucumber, sliced
cup chopped cilantro
1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons low sodium soy sauce
3 tablespoons water
2 tablespoons canola
2 teaspoons minced garlic
Spray counter lightly with non-stick cooking spray.
Combine 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 for 30 minutes.
Remove wrap and poke several times with a fork to prevent bubbles from forming.
Bake at 350 degrees 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 (peanut sauce can be made ahead and stored
in the refrigerator).
Top with red peppers, green onions, cooked chicken and cheese.
Bake at 350 degrees F for 10-15 minutes or until cheese is melted.
Remove from oven and top with cucumbers and cilantro.
Servings: 5 Prep Time: 20 min (not including thaw time) Bake Time: 20-30
The Grand Prize Winner one of the Rhodes Employee Recipe Contests was a tie...a
Thai Peanut Pizza that is! Submitted by IT Administrator Austin Tolman and his wife
Mariah, this deliciously unique recipe topped with spicy-sweet ingredients makes
it a pizza with pizzazz! Congratulations Tolmans!
Reprinted with permission from
Rhodes International - rhodesbread.com.