Thai Peanutty Pizza

Serves 8 / This richly flavored pie will fool even the biggest meat-loving fans. When cut into small pieces, it also makes a fabulous appetizer.

Peanut Sauce
6 tablespoons water
1/4 cup crunchy peanut butter
2 tablespoons brown sugar
1 tablespoon liquid aminos (such as Bragg’s)
1 tablespoon rice vinegar
1-1/2 teaspoons freshly grated ginger
1 teaspoon toasted sesame oil
1/4 teaspoon chili powder
1/2 teaspoon cornstarch
2 cloves garlic, minced

Topping
1 tablespoon soy sauce
1 tablespoon dry sherry
1/2 teaspoon freshly grated ginger
2 tablespoons creamy peanut butter
6 ounces low-fat extra-firm tofu, drained and cubed
1/3 cup bean sprouts
1/3 cup finely chopped purple cabbage
1/3 cup julienned carrots
2 tablespoons coarsely chopped peanuts
2 tablespoons chopped fresh cilantro

1/2 Basic Pizza Dough recipe, mixed with 1 tablespoon chopped fresh cilantro (or one 12-inch store-bought crust)
Cornmeal

1. Combine all Peanut Sauce ingredients in a medium saucepan. Bring to a boil, reduce heat, and cook on medium-high heat for 2–3 minutes, stirring constantly, until peanut butter melts. Remove from heat and set aside.

2. Combine soy sauce, sherry, ginger, and creamy peanut butter in a medium bowl. Mix until ingredients are thoroughly combined. Add tofu and toss to coat. Marinate in refrigerator for 20 minutes.

3. Preheat oven to 400º. Roll pizza dough into a 12-inch circle on a floured surface. Coat a round pizza pan with cooking spray and sprinkle with cornmeal. Transfer dough to pan.

4. Spread peanut sauce evenly over crust and top with tofu, bean sprouts, cabbage, and carrots. Sprinkle with peanuts and cilantro. Bake for 20 minutes or until crust is firm and golden brown.