Last night Leti and I made this pizza for dinner. Justin loves it because of the peanutty flavor and heat from the red chile flakes. The original recipe called for sauteed cubes of chicken breast to be added to the sauce as it simmers, but when we went veg a couple of years ago, I decided to substitute mushrooms and red bell pepper so we could continue to enjoy this amazing pizza.
I used a homemade pizza crust (the same I used in the Mexican Pizza), but a prepared or refrigerated crust would work just as well.
- 3/4 cup rice vinegar
- 1/4 cup firmly packed brown sugar
- 1/4 cup low-sodium soy sauce
- 3 tablespoons water
- 1 tablespoon minced peeled fresh ginger
- 2 tablespoons chunky peanut butter
- 1/2 to 3/4 teaspoon crushed red pepper
- 4 garlic cloves, minced
- Cooking spray
- 1 red bell pepper, sliced
- 8 ounces mushrooms, sliced
- 3/4 cup (3 ounces) shredded Colby jack cheese
- 1 pizza crust
Preheat oven to 400ï¿½F.
Combine first 8 ingredients in a bowl; stir well with a whisk.
Heat a nonstick skillet coated with cooking spray over medium heat. Add red bell pepper and mushrooms, and saute 5 minutes or until vegetables are tender and their juice has evaporated somewhat.
Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 6 to 8 minutes or until slightly thickened. (Mixture will be the consistency of thick syrup.)
Sprinkle cheese over prepared crust, leaving a 1/2-inch border, and top with vegetable mixture. Bake for 12 minutes; place pizza on cutting board and let stand 5 minutes.
Makes 6 servings.
Adapted from Cooking Light magazine.