Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • ¾ cup (180ml) warm water (about 110°F/43°C)
  • 1 tbsp (12g) sugar
  • 1 tsp (6g) salt
  • 1 tbsp (15ml) olive oil
  • 1 lb (450g) boneless, skinless chicken thighs
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) fish sauce
  • 1 tsp (5g) chili paste or sriracha
  • ½ cup (120g) peanut sauce
  • 1 cup (100g) shredded mozzarella cheese
  • ½ cup (70g) red bell pepper, thinly sliced
  • ½ cup (70g) red onion, thinly sliced
  • ½ cup (15g) fresh cilantro, chopped
  • 1 tbsp (15ml) lime juice

Instructions:

  1. Activate yeast by combining warm water, sugar, and yeast in a bowl. Wait until foamy.
  2. In a separate bowl, mix flour and salt. Add yeast mixture and olive oil.
  3. Knead until smooth, about 5-7 minutes. Let dough rise in a greased bowl, covered, for 30 minutes.
  4. In a bowl, combine chicken, soy sauce, fish sauce, and chili paste. Cover and marinate for 20 minutes.
  5. Preheat a grill pan or skillet over medium heat. Cook marinated chicken until cooked through (about 6-7 minutes per side). Remove and let cool, then slice.
  6. Preheat oven to 475°F (245°C).
  7. Roll out dough to desired thickness on a floured surface. Transfer rolled dough to a baking sheet or pizza stone.
  8. Spread peanut sauce over the dough. Add shredded mozzarella, sliced chicken, bell pepper, and onion.
  9. Bake for 12-15 minutes until the crust is golden and cheese is bubbly.
  10. Remove from oven, drizzle with lime juice, and sprinkle with fresh cilantro.