1 cup peanut sauce
2 cans (5-oz each) chunks of chicken, drained
1 clove garlic, finely chopped
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 cup bean sprouts (optional)
1 1/2 cup shredded Monterey Jack cheese
1 cup fresh cilantro leaves
3/4 cup Greek vanilla yogurt
1/4 cup Sriracha hot sauce
salt to taste
fresh lime (optional)
chopped peanuts (optional)
Preheat oven to 400°F. Unroll pizza crust onto a nonstick baking sheet. Mix peanut sauce, chicken, and garlic together. Spread over pizza crust. Top with peppers, bean sprouts (if using), and cheese. Bake in oven for 12-18 minutes, or until cheese is bubbly and edges of the crust are golden brown. In a food processor, combine 1/2 cup cilantro with yogurt. Salt to taste. For extra flavor, squeeze a half a lime into the mixture. Transfer to a zip-lock bag. When pizza is finished, drizzle cilantro-yogurt sauce over pizza. Drizzle with Sriracha. Garnish with fresh cilantro and chopped peanuts, if desired.