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Pizza:1 – 14 inch prepared dough ball14 ounces chicken breast, cut into strips1 cup snow peas3/4 cup red pepper strips1/2 cup celery, diced1/2 cup green onions, diced3/4 cup baby corn ears1/2 cup hot stir-fry oil1 cup peanut satay sauce2 tablespoons toasted sesame seeds2 cups Wisconsin hot pepper monterey jack cheese, shredded3/4 cup honey roasted peanuts, crushed1/2 cup rice noodlePeanut Satay Sauce:6 cloves garlic (pounded)3 shallots, minced2 teaspoons hot powdered cayenne pepper1/2 cup lemon peel2 tablespoons stir-fry oil1 tablespoon lemon juice1 – 12 ounce jar crunchy peanut butter15 ounces water1/2 cup sugar1 to 2 teaspoons salt (to taste)
Preheat oven to 375° F. Pre-bake pizza shell for 10 minutes. Sauté chicken strips, snow peas, red peppers, celery, green onions and baby corn in stir-fry oil until crisp. Set aside to cool. Brush pizza shell with peanut satay sauce and sprinkle with sesame seeds. Arrange sautéed chicken and vegetables on shell. Top with Wisconsin cheese and peanuts. Bake at 375° F for 12-18 minutes. Top immediately with rice noodles for crunch.Peanut Satay Sauce:Stir fry garlic, shallots, cayenne and lemon peel in oil. Remove lemon peel. Add the lemon juice and simmer for a minute. Add peanut butter and water. Bring to a boil. Add sugar and salt. Boil until thickened.
Peanut Satay Sauce:
Stir fry garlic, shallots, cayenne and lemon peel in oil. Remove lemon peel. Add the lemon juice and simmer for a minute. Add peanut butter and water. Bring to a boil. Add sugar and salt. Boil until thickened.
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