RACHAEL RAY'S THAI CHICKEN PIZZA

FOR THE CRUST:
1 pizza dough (If you use a 13.7-ounce tube of refrigerator pizza dough you'll get 1 rectangular pizza; if you prefer to stretch your own into a circle, use up to a 1-pound ball of fresh dough)
1/2 cup duck sauce OR plum sauce
1/2 teaspoon red pepper flakes
1 (10-ounce) bag (2 cups) shredded provolone OR Monterey Jack cheese
1/2 red bell pepper, cored, seeded, and thinly sliced
FOR THE CHICKEN:
1 tablespoon vegetable oil
2 tablespoons tamari
1 rounded tablespoon smooth peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning (such as McCormick's Montreal Steak Seasoning)
4 chicken breast cutlets, 1/2 pound total
FOR THE CUCUMBERS:
2 tablespoons honey
2 tablespoons cider vinegar OR any white vinegar on hand
1/4 seedless cucumber, peeled and cut into matchsticks
FOR THE PIZZA:
4 green onions, white and green parts, chopped
1 cup bean sprouts
A palmful of fresh chopped cilantro leaves
1/4 cup chopped roasted peanuts

TO PREPARE THE CRUST:
Preheat oven to 425 degrees F.

Form pizza crust on a baking sheet or pizza pan. Top with duck sauce, spreading it around like pizza sauce. Sprinkle with some red pepper flakes, then top with cheese and bell peppers.

Bake in a preheated 425-degree oven 15 to 17 minutes, until golden and bubbly.

TO PREPARE THE CHICKEN:
In a small bowl, combine oil, tamari and peanut butter with hot sauce and grill seasoning. Use microwave to loosen up peanut butter if it is too cold to blend into sauce (10 seconds).

Coat chicken evenly with mixture and let stand 10 minutes.

Preheat a grill pan or nonstick skillet over medium-high heat. Cook chicken cutlets 2 to 3 minutes on each side, or until firm and cooked through. Slice chicken into very thin strips.

TO PREPARE THE CUCUMBERS:
While chicken cooks, mix honey and vinegar in a medium bowl. Add cucumber and turn to coat in dressing.

TO ASSEMBLE THE PIZZA:
When pizza comes out of oven, top with chicken, green onions, sprouts and cilantro. Drain cucumber and scatter over pizza. Garnish with peanuts. Cut into 8 wedges and serve.

Makes 2 to 4 servings
Adapted from source: Rachael Ray Express Lane Meals: What to Keep on Hand, What to Buy Fresh for the Easiest-Ever 30-Minute Meals