NOTE: THIS RECIPE MAKES TWO PIZZAS!

SAUCE:

Combine all sauce ingredients in a sauce pan and heat on low until heated through and combined. Stir to ensure complete ingredient incorporated. Let simmer for a few minutes. Remove from heat and let cool.

DOUGH:

Dissolve yeast and sugar in warm water. Let set for several minutes until it gets a little foamy. Add 2 1/2 cups flour, oil, and salt. Knead on speed 2 (in a KitchenAid stand mixer or on a floured cutting board by hand) for about 2 minutes. Add remaining flour 1/2 cup at a time until dough starts to cling to hook and clean the sides of the bowl; (or until the dough cleanly pulls up from the floured cutting board).

Remove dough from mixing bowl (or floured cutting board) and place in a greased bowl, turning to grease the top. Cover. Let rise in a warm place for about an hour.

Punch dough down. Shape dough into rounds. Place on greased pizza stone sprinkled with corn meal.

THAI CHICKEN:

Toss Poultry of choice (diced to 1/4 inch dice or shredded from left over bird) with spicy peanut sauce. Set aside.

TO MAKE PIZZA:

Pre-heat oven to 500 F. Spread out pizza dough, top with 1/2 cup spicy peanut sauce and spread out sauce over entire pizza dough, leaving 1/4 inch crust without sauce. Top sauce with 3/4 cup Mozzarella cheese. Top with carrots, bean sprouts and chicken (or turkey). Top with remaining 1/4 cup cheese and chopped peanuts. Cook in oven 9-10 minutes, or until cheese is melted and bubbly and crust is browned. Remove from oven and top with cilantro. Let set five minutes before slicing and serving.