Rob and I used to get an awesome Thai chicken pizza back at home. I can't even guess how much sodium is in that pizza but today it occurred to me that I could use a sauce adapted from one of the recipes on my daughter's blog, Dandelions on the Wall as the base for my own version of Thai Chicken Pizza.
have been planning to make pizza for about a week because I found some
prepared pizza crusts made by Archer Farms at Target. There are two 12"
thin and crispy pre-made crusts in each package.
144 mg sodium per slice
1 tsp. Garlic Powder
1 Tbsp. Freshly Grated Ginger
1 Tbsp. Sesame Oil
2 tsp. Braggs Liquid Aminos
3 tsp. Water
1 Tbsp Honey
2 Tbsp. No salt added Peanut Butter
1 Tbsp. Unseasoned Rice Vinegar
1/4 tsp. Red Pepper Flakes
Combine all ingredients until smooth. Top each crust with half of the sauce.
2 oz. shredded mozzarella cheese
1/2 cup Chicken, finely chopped
1/4 cup Carrots, shredded
1/4 cup Unsalted Peanuts, chopped
Cilantro to taste
Spread toppings evenly over crust and bake at 400 degrees for 10 to 12 minutes. Cut each pizza into 6 slices.
notes: The toppings were full of flavor but the crust left us very
disappointed. It was very dry even though I put a good amount of sauce
on top. Next time I plan to use something different.