More ingredients-
½ cup sliced red bell pepper
½ large carrot, peeled and grated
¼ cup chopped cilantro
¼ cup chopped broccoli
3 tablespoons sesame seeds
Bring out your Crockpot/Slow Cooker and line it with your handy,
dandy plastic liner.
Throw the frozen chicken breast, chicken broth, and hoisin sauce
into the Crockpot.
Set to high and cook for four hours or until the chicken comes apart
easily with a fork.
Shred chicken, then drain excess liquid. (Can be made up to one
day ahead).
Combine yeast and warm water in a medium-sized mixing bowl.
Add 1½ teaspoons of salt, two cups of flour, and knead until
smooth (about 5-8 minutes).
Cover and set aside.
Preheat oven to 425° Fahrenheit.
Roll out dough into a large disk ¼ inches thick on parchment paper.
Move dough and paper to baking sheet.
Combine sauce ingredients in a blender and process until smooth.
In a separate bowl, combine chicken, bell pepper, carrot, and
broccoli with 4 tablespoons of pizza sauce. Mix until uniformly
covered with sauce.
Spread remaining sauce evenly over dough.
Top with cheese, chicken, green onions, cilantro, and sesame seeds.
Bake for 17 minutes or until the cheese is melted and the crust is
golden brown.
Originally Submitted
2/4/2015
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