1 chicken breasts (frozen)
1 cup chicken broth
1/4 cup hoisin sauce
3/4 cup hot water
1 teaspoon instant yeast
1 1/2 teaspoons salt
2 cups all-purpose flour
5 tablespoons chunky peanut butter
2 tablespoons minced ginger (I use the squeeze bottle kind!)
2 tablespoons honey
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 teaspoons hot chili oil
2 teaspoons sriracha sauce (more if you like heat, less if you don't)
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/2 cup green onions (chopped)
1/2 cup red bell pepper (sliced)
1/2 large carrots (peeled and grated)
1/4 cup chopped cilantro
1/4 cup broccoli (chopped)
3 tablespoons sesame seeds
Discover more recipes from Foodista
1Bring out your Crockpot/Slow Cooker and line it with your handy, dandy plastic liner.
2Throw the frozen chicken breast, chicken broth, and hoisin sauce into the Crockpot.
3Set to high and cook for four hours or until the chicken comes apart easily with a fork.
4Shred chicken, then drain excess liquid. (Can be made up to one day ahead).
5Combine yeast and warm water in a medium-sized mixing bowl.
6Add 1½ teaspoons of salt, two cups of flour, and knead until smooth (about 5-8 minutes).
7Cover and set aside.
8Preheat oven to 425° Fahrenheit.
9Roll out dough into a large disk ¼ inches thick on parchment paper.
10Move dough and paper to baking sheet.
11Combine sauce ingredients in a blender and process until smooth.
12In a separate bowl, combine chicken, bell pepper, carrot, and broccoli with 4 tablespoons of pizza sauce. Mix until uniformly covered with sauce.
13Spread remaining sauce evenly over dough.
14Top with cheese, chicken, green onions, cilantro, and sesame seeds.
15Bake for 17 minutes or until the cheese is melted and the crust is golden brown.
PER SERVING *
|Calories1000Calories from Fat350|
|% DAILY VALUE*|
|Calories from Fat350|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.