Beth's Tasty Thai Pizza

Marinade:

¼ cup each finely chopped onion, celery and carrot

3 cloves garlic, minced or pressed

1 tablespoon minced shallot

2 teaspoon minced fresh ginger root

1 teaspoon freshly grated lime zest

1 teaspoon crushed dried red pepper

3 large sprigs fresh cilantro

tablespoon brown sugar

⅓ cup soy sauce

⅓ cup freshly squeezed lime juice

2 tablespoon crunchy peanut butter

2 tablespoon peanut oil

Combine all the above ingredients.

Add 5 boned, skinned chicken breast halves.

Cover and refrigerate for 8 hours or up to two days. Return to room temperature before baking. Put chicken in a baking dish, cover with foil and bake at 325°F. for 30 minutes. Cool and shred.

Pizza Toppings:

½ cup peanut or hot chili oil

1½ cups shredded Italian fontina cheese

1½ cups shredded mozzarella

4 green onions, thinly sliced

1 medium carrot, peeled and cut fine in julienne strips

1½ cups bean sprouts

½ cup coarsely chopped dry roasted peanuts

⅓ cup fresh cilantro

Pizza dough: 1 large or 2 small