1 ½cupsshredded chickenrotisserie chicken works great!
½cupshredded white cheddar cheese
1tablespooncrushed red peppers
Preheat oven to highest setting (if using pizza stone) or 400 degrees F. if using medal baking sheet.
Using large saute pan, warm olive oil over medium heat and add green onions and garlic, sauteing until tender and translucent.
Add peanut butter and coconut milk, stirring until melted and thoroughly incorporated.
Add soy sauce, brown sugar, salt, fish sauce, chopped chili pepper, cilantro leaves and lime or lemon juice.
Stir mixture over low heat until completely blended.
Place dough on stone or baking sheet and top with sauce.
Evenly distribute chicken over sauce.
Top with cheese and red peppers
Place in oven for 18-25 minutes, until crust is golden brown.
Garnish with additional cilantro leaves.
Adjust amounts of peanut butter and coconut milk by small increments, to achieve desired consistency for peanut sauce. In lieu of crunchy peanut butter, use creamy type and crush some peanuts for added texture.