Thai Pizza with Fresh Cilantro

You know I LOVE Thai Food, well it's mainly because of the peanuts and fresh cilantro. I love, love, love cilantro. I have been told that you either love it or hate it? Well I am on the love team, we buy a fresh bunch every other week.  This was so good, because of this unexpected twist... I used a whole wheat Naan bread for the crust. This was another great recipe from Eat, Shrink and be Merry.

Thai Kwon Dough (adapted from Eat, Shrink and be Merry)



Ingredients:

Peanut Sauce:

1/4 cup light peanut butter

1/4 cup hoisin sauce

1 tbsp fresh lemon juice

2 tsp grated gingeroot

1 tsp each, honey, reduced salt soya sauce and red wine vinegar

pinch crushed red pepper flakes

1 cup chopped cooked chicken breast

1 pre-package pizza crust- I used 2 Whole Wheat Naan breads

1 cup shredded light Monterey Jack cheese (I used light mozzerela)

1/3 cup bean sprouts

1/4 cup each shredded carrots and chopped green onion

2 tbsp chopped roasted peanuts

1 tbsp minced fresh cilantro

Preheat oven to 425 F.

To make suace, comine all sauce ingredients in a small saucepan and heat over medium-high heat until bubbly, sitrring constantly. Remove from heat and let cool slightly.

Mix 1-2 tbsp of peanyt suace with chicken and set aside. To assemble pizza, spread remaining peanut sauce evenly over crust. Top with half the shredded cheese. Distribute chciken evenly over cheese. Top with bean sprouts, carrots, green onions and peanuts, in that order. Sprinkle remaining shredded cheese over toppings.

Place pizza directly on middle oven reach and bake for 10-12 minutes, until cheese is completely melted and edges are lightly browned. Sprinkle the cilantro before serving (yumm!).

Cut each Naan into 4 so it makes 8 slices.

Nutritional information per slice:

220 calories, 9g fat, 13g protein, 22g carbs, 1g fibre