Thai Vegetable Pizza
HRinNH
1,432 Posts
The Pampered Chef Lady made this at my party last night. I like recipes like this with lots of raw veggies. Hope you find it interesting enough to try.
Thai Vegetable Pizza
1 pkg (10 ounces) thin prebaked pizza crust
1 garlic cloves, pressed
1/3 cup creamy peanut butter
2 Tbsp reduced-sodium soy sauce
2 Tbsp rice vinegar
2 Tbsp honey
1 tsp finely chopped, peeled fresh ginerroot
1/2 cup died red bell pepper
2 green onions with tops, thinly sliced
1 large carrot, peeled and cut into julienne strips (1/2 cup)
1 cup fresh bean sprouts
Snipped Cilantro (to taste)
Chopped peanuts (optional)
Preheat oven to 425 degrees F. Place pizza crust on large round pizza stone. Press garlic onto crust with garlic press; spread evenly over crust using large spreader. Bake 8-10 minutes or until crisp. Remove from oven to cooling rack; cool completely.
In small bowl, combine peanut butter, soy sauce, vinegar and honey. Finely chop ginerroot using food chopper; add to peanut butter mixture and whisk.
Dice bell pepper and thinly slice green onions. Cut carrot into julienne strips; cut strips into 1-inch pieces. Spread peanut butter mixture over crust. Sprinkle with bean sprouts, bell pepper, green onions and carrot. Sprinkle with cilantro and chopped peanuts, if desired. Cut into wedges using pizza cutter; serve immediately.
Yield: 16 servings
Thai Vegetable Pizza
1 pkg (10 ounces) thin prebaked pizza crust
1 garlic cloves, pressed
1/3 cup creamy peanut butter
2 Tbsp reduced-sodium soy sauce
2 Tbsp rice vinegar
2 Tbsp honey
1 tsp finely chopped, peeled fresh ginerroot
1/2 cup died red bell pepper
2 green onions with tops, thinly sliced
1 large carrot, peeled and cut into julienne strips (1/2 cup)
1 cup fresh bean sprouts
Snipped Cilantro (to taste)
Chopped peanuts (optional)
Preheat oven to 425 degrees F. Place pizza crust on large round pizza stone. Press garlic onto crust with garlic press; spread evenly over crust using large spreader. Bake 8-10 minutes or until crisp. Remove from oven to cooling rack; cool completely.
In small bowl, combine peanut butter, soy sauce, vinegar and honey. Finely chop ginerroot using food chopper; add to peanut butter mixture and whisk.
Dice bell pepper and thinly slice green onions. Cut carrot into julienne strips; cut strips into 1-inch pieces. Spread peanut butter mixture over crust. Sprinkle with bean sprouts, bell pepper, green onions and carrot. Sprinkle with cilantro and chopped peanuts, if desired. Cut into wedges using pizza cutter; serve immediately.
Yield: 16 servings
