Thai Chicken Pizza

10-ounce boneless, skinless chicken breast, cut into 3/4-inch cubes
1 tablespoon olive oil
Bottled peanut sauce
2 cups grated mozzarella cheese
4 scallions, sliced diagonally
1/2 cup bean sprouts
1/4 cup shredded carrot
2 tablespoons chopped
roasted peanuts
2 tablespoons chopped fresh cilantro

Prepare dough for 2 (9-inch) pizzas. Preheat oven to 500 degrees. In a small skillet, saute chicken in olive oil over medium-high heat, stirring until just cooked, 5 to 6 minutes. Chill in refrigerator. Coat chicken with 1/4 cup peanut sauce. Set aside. Using a large spoon, spread 1/4 cup peanut sauce over surface of 1 round of dough to perimeter. Cover with 3/4 cup shredded mozzarella. Distribute half of chicken pieces evenly over cheese, followed by half the scallions, bean sprouts and carrots. Sprinkle an additional 1/4 cup shredded mozzarella over toppings. Top with 1 tablespoon chopped peanuts. Repeat with second dough. Bake pizzas until crust is crisp and golden and cheese at the center is bubbly, 9 to 10 minutes. Remove from oven and sprinkle each pizza with 1 tablespoons cilantro. Makes 1 (9-inch) pizzas or 4 servings.