2 whole boneless, skinless chicken breasts, cut in half

1 recipe Asian or Thai Marinade (see recipes in Chapter 1)

1 unbaked pizza crust

¼—⅓ cup peanut or hot chili oil

1½ cups fontina cheese

1½ cups mozzarella cheese

4 green onions, trimmed and thinly sliced

1 medium carrot, peeled and coarsely grated

1½ cups bean sprouts

½ cup coarsely chopped dry-roasted peanuts

⅓ cup chopped cilantro leaves

• Place the chicken breasts in an ovenproof dish. Pour the marinade over the chicken, turning to coat thoroughly. Cover and refrigerate for at least 8 hours. Let the chicken return to room temperature before proceeding.

• Preheat oven to 325 degrees. Bake the chicken for 30 to 40 minutes or until cooked through. Remove the chicken from the oven and let cool to room temperature. Shred the chicken into very small pieces; set aside.

• Prepare the pizza dough according to package directions.

• Brush the dough with some of the oil. Top the oil with the cheeses, leaving a ½-inch rim. Evenly spread the chicken, green onions, carrot, bean sprouts, and peanuts on top of the cheese. Drizzle a little oil over the top.

• Bake according to package directions for the crust. Remove from oven, sprinkle with cilantro, and serve.