You can't go wrong with peanut sauce, right? This popular pizza from Millsap Farm in Springfield, Missouri, is easy to make with leftover rotisserie chicken. If you like, add a garnish of fresh cilantro.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

15 mins
55 mins
8 slices


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 500°. Place a pizza stone, if using, in the oven while it preheats. Transfer dough to a lightly floured surface. Cover and let stand 30 minutes.

  • In a small saucepan, combine peanut butter, the water, soy sauce, vinegar, olive oil, honey, ginger, hot sauce, sesame oil, garlic and crushed red pepper. Heat over medium, whisking until smooth and bubbly.

  • Sprinkle a baking sheet or pizza peel generously with cornmeal. Roll dough to a 12-inch round and transfer to sheet or peel. Spread with peanut sauce (it may look like more than you need, but use it all) and top with chicken, carrot and mozzarella. If desired, lightly brush the edge of the crust with additional olive oil.

  • Place baking sheet in oven or gently slide pizza to heated stone. Bake until crust is golden, about 10 minutes. Top with green onions and a drizzle of Sriracha.


Preheat a pizza stone on the rack of an outdoor grill directly over medium heat. Transfer pizza to pizza stone. Cover grill and cook until crust is golden, 7 to 10 minutes.

Nutrition Facts

527 calories; fat 19g; cholesterol 53mg; saturated fat 5g; carbohydrates 63g; mono fat 9g; poly fat 3g; insoluble fiber 4g; sugars 8g; protein 27g; vitamin a 2883.1IU; vitamin c 3.5mg; thiamin 0.7mg; riboflavin 0.6mg; niacin equivalents 9.4mg; vitamin b6 0.3mg; folate 172.8mcg; vitamin b12 0.4mcg; sodium 1474mg; potassium 746mg; calcium 195mg; iron 3.8mg.