Ingredients
| 1 | (11-ounce) can refrigerated thin crust pizza dough |
| ⅔ | cup HOUSE OF TSANG® Bangkok Peanut Sauce |
| 1½ | cups coarsely chopped cooked chicken |
| 2 | tablespoons SKIPPY® Creamy Peanut Butter |
| 1¼ | cups shredded mozzarella and Provolone cheese blend |
| ⅔ | cup broccoli slaw mix |
| ¼ | cup sliced green onions |
| 3 | tablespoons finely chopped red bell pepper |
Directions
Heat oven to 400ºF.
Unroll dough onto parchment paper. Roll or pat dough into 15×10-inch rectangle. Transfer dough from parchment paper to baking sheet. Bake 8 minutes.
In bowl, toss together 2 tablespoons peanut sauce and chicken. In small bowl, combine remaining peanut sauce and peanut butter; spread over hot crust. Top with chicken mixture and cheese. Bake 10 minutes or until cheese is melted and crust is lightly golden.
Top pizza with slaw mix, onions and bell pepper. Cut pizza into pieces to serve.