- 1/2 cup creamy peanut butter
- 2 tablespoons sweet mild chili sauce
- 1 tablespoon sriracha or other chili garlic sauce, plus more to taste
- 1 tablespoon soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon oyster sauce
- 1 batch whole wheat pizza dough, or any kind you like
- 2 small heads bok choy, thinly sliced
- 1 small carrot, cut into matchsticks
- 3 scallions, sliced, whites and greens separated
- 1 cup shredded mozzarella cheese
- 1/4 cup cilantro leaves
- 1/4 cup chopped salted peanuts
- lime wedges
- Preheat a cast iron skillet to medium-high and the broiler to high. Combine the peanut butter, chili sauce, sriracha, soy sauce, vinegar, and oyster sauce with a fork or whisk until smooth. Taste the sauce, and adjust the seasoning to your preference.
- Stretch the dough to about the shape and size of your skillet. When the skillet is very hot and almost smoking, slide the pizza dough into the skillet. Working quickly, spread the pizza sauce over the dough (you might have some leftover - use it for dipping!), then sprinkle on the bok choy, carrot, and white parts of the onions. Top with the cheese.
- After about 2 minutes on the stove (including the time it took you to top the pizza), place the pizza in the oven for 2-3 more minutes until the crust is cooked and the cheese is hot and bubbly.
- Serve the pizza topped with cilantro, lime, scallion greens, and peanuts.
- The dough I had was great for a 12-inch cast iron skillet - it was the standard size that I see at grocery stores everywhere. Your pizza might be thicker or thinner depending on what size skillet you use, and if you have 2 8-inches you could get two pizzas out of this recipe.
- Prep Time: 15
- Cook Time: 5
- Serving Size: 2