2 tablespoons minced ginger (I use the tablespoon bottle kind!)
½ cup chopped green onion
¼ cup hoisin sauce
2 tablespoons hoisin sauce
2 tablespoons honey
1 teaspoon instant yeast
5 tablespoons chunky peanut butter
½ cup sliced red bell pepper
2 tablespoons rice vinegar
1½ teaspoons salt
3 tablespoons sesame seeds
½ cup shredded cheddar
½ cup shredded mozzarella
2 teaspoons Sriracha (more if you like heat, less if you don't)
¾ cup hot water
1 crockpot liner
Ready In 45 Minutes
Bring out your Crockpot/Slow Cooker and line it with your handy, dandy plastic liner.Throw the frozen chicken breast, chicken broth, and hoisin sauce into the Crockpot.Set to high and cook for four hours or until the chicken comes apart easily with a fork.Shred chicken, then drain excess liquid. (Can be made up to one day ahead).
Length: 240 minutes
Combine yeast and warm water in a medium-sized mixing bowl.
Add 1 teaspoons of salt, two cups of flour, and knead until smooth (about 5-8 minutes).Cover and set aside.Preheat oven to 425 Fahrenheit.
Length: 8 minutes
Roll out dough into a large disk inches thick on parchment paper.Move dough and paper to baking sheet.
Combine sauce ingredients in a blender and process until smooth.In a separate bowl, combine chicken, bell pepper, carrot, and broccoli with 4 tablespoons of pizza sauce.
Mix until uniformly covered with sauce.
Spread remaining sauce evenly over dough.Top with cheese, chicken, green onions, cilantro, and sesame seeds.
Bake for 17 minutes or until the cheese is melted and the crust is golden brown.