1 prepared pizza crust
1 deli rotisserie chicken
1/4 cup shredded carrots
1/4 cup shredded purple cabbage
1/4 cup diced green onions
2 Tbsp. fresh mint leaves, chopped
2 cups shredded Monterey Jack cheese
2/3 cup peanut butter (We like Adam's Natural.)
2/3 cup warm water
1 Tbsp. minced garlic
1/4 cup lime juice
1/4 cup soy sauce
1 tsp. honey
Spray 1/3 cup measuring cup with cooking spray. Use measuring cup to scoop 2/3 cup peanut butter and place into blender. (Chef's Note: The cooking spray will ensure the peanut butter doesn't stick to the measuring cup.) Add water, garlic, lime juice, soy sauce and honey to blender. Pulse until creamy, about 10 seconds.
Preheat oven to 425 degrees. Spray a 12 inch pizza stone with cooking spray. Roll pizza dough evenly onto pizza stone. Spread 1 cup peanut sauce evenly over dough. Sprinkle sauce evenly with shredded carrots, cabbage, diced onions and mint leaves. Remove skin from rotisserie chicken. Chop breast meat into bite size pieces to equal 1 cup. Sprinkle chopped chicken on top of veggies. Top pizza evenly with shredded cheese. Bake at 425 degrees for 20-25 minutes until crust is cooked through. Remove pizza from oven and allow to rest 5 minutes. Drizzle 1/2 cup peanut sauce over top of pizza. Slice pizza and serve with additional peanut sauce for dipping.