Number of Servings: 1 pizza

For Peanut Satay Sauce:

6 cloves garlic (pounded)
3 shallots, minced
2 tsps. hot powdered cayenne pepper
½ cup lemon peel
2 Tbsps. stir-fry oil
1 Tbsp. lemon juice
1 12-oz. jar crunchy peanut butter
15 oz. water ½ cup sugar
1 to 2 tsps. salt (to taste)

For Pizza:

1 14" prepared dough ball
14 oz. chicken breast, cut into strips
1 cup snow peas
¾ cup red pepper strips
½ cup celery, diced
½ cup green onions, diced
¾ cup baby corn ears
½ cup hot stir-fry oil
1 cup Peanut Satay Sauce (see accompanying recipe)
2 Tbsps. toasted sesame seeds
2 cups Hot Pepper Monterey Jack cheese, shredded
¾ cup honey roasted peanuts, crushed
½ cup rice noodle

1. For Peanut Satay Sauce: Stir fry garlic, shallots, cayenne and lemon peel in oil. Remove lemon peel. Add the lemon juice and simmer for a minute. Add peanut butter and water. Bring to a boil. Add sugar and salt. Boil until thickened.

2. Preheat oven to 375° F.

3. Pre-bake pizza shell for 10 minutes. Sauté chicken strips, snow peas, red peppers, celery, green onions and baby corn in stir-fry oil until crisp. Set aside to cool. Brush pizza shell with Peanut Satay Sauce and sprinkle with sesame seeds.

4. Arrange sautéed chicken and vegetables on shell. Top with cheese and peanuts. Bake at 375° F for 12-18 minutes. Top immediately with rice noodles for crunch.

Recipe and photo: the Wisconsin Milk Marketing Board, Inc.