Southwest smoked chicken-peanut butter pizza

1 12\" pizza

Ingredients

Quantity Ingredient
½ cup Warm water (105-115F)
1 pack Active dry yeast
½ teaspoon Sugar
⅓ cup Peanut butter
2 tablespoons Peanut oil (divided use)
1 tablespoon Balsamic vinegar
½ teaspoon Chili powder
½ teaspoon Ground cumin
2 ounces Smoked chicken; cut into julienne strips (about 1/2 cup)
2 ounces Goat cheese; crumbled OR
1½ cup All-purpose flour
½ teaspoon Salt
2 tablespoons Peanut oil Monterey Jack cheese; shredded (about 1/2 cup)
½ cup Sun-dried tomatoes; chopped (soaked in warm water, if necessary)
¼ cup Fresh cilantro; chopped
3 tablespoons Scallion; thinly sliced
2 tablespoons Salted, dry-roasted peanuts; chopped

Directions

DOUGH

TOPPING

To prepare dough: In food processor (or strong blender) fitted with steel blade combine water, yeast and sugar. Let stand 10 minutes until foamy. Add flour and salt. Pulse 3 to 4 times to combine. With machine running, add oil. Process dough for 40 seconds to knead. On lightly floured surface, knead dough an additional 2 to 3 minutes, adding a little more flour if necessary.

Place dough in medium bowl brushed with oil. Turn to coat. Cover with clean towel or plastic wrap. Let rise in warm, draft-free place until doubled in size (about 1 hour).

To prepare topping: Combine peanut butter, 1 tablespoon oil, vinegar, chili powder and cumin in small bowl. Set aside.

Preheat oven to 500F.

Lightly oil 12-inch pizza pan. Punch down dough. Place in center of pan. With fingers, press dough to edges of pan.

Spread peanut butter mixture to within ½-inch of edge. Sprinkle remaining ingredients evenly over top. Drizzle with remaining oil.

Bake 12 to 15 minutes on bottom rack of oven until crisp and browned.

("The World's Greatest Peanut Butter Cookbook" by Linda Romanelli Leahy)

from Inland Valley Daily Bulletin February 23, 1995 typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-25-95

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