Thai Chicken Peanut Pizza

2 chicken breasts, butterflied

3 cloves garlic, minced

Juice of 1 lime

4 Thai chilies, chopped

3 T fish sauce

2 T mirin

1 t sesame oil

3 T honey

3 T brown sugar

1/2 t pepper

2 cans pre-made pizza dough

3 C shredded mozarella

1 C peanuts, chopped

1 C bean sprouts

1/2 C chopped cilantro

1 C pineapple chunks

FOR THE SAUCE:

1 1/2 C peanut butter

3/4 C coconut milk

Juice of 1 lime

1 T fish sauce

3 T soy sauce

1 T hot sauce

But garlic, lime juice, chilies, fish sauce, mirin, sesame oil, honey, brown sugar in a bowl and mix well. Then place your butterflied chicken into a large zip baggie and pour the mixture over them. Coat well and put in refrigerator to marinate at least 2 hours and up to 4 hours. Remove and grill the chicken. Slice it into thin slices for topping the pizza.

Preheat oven to 400 degrees F. Roll out pizza dough and press into 2 small pans or 1 large pan. Bake it 2 minutes less than the package directions call for.

To make the peanut sauce, mix together the peanut butter, coconut milk, lime juice, fish sauce, soy sauce and hot sauce. Spread it onto the par baked pizza crust(s). Top the pizza with chicken, pineapple, peanuts, and cheese and bake for 8 to 10 minutes, until cheese is melted and bubbling. When it is out of the oven, top with bean sprouts and cilantro. Serve.