Pizza with peanuty goodness

The first time I tasted a pizza with peanut sauce (actually I think it was the first time I'd had peanut sauce, period) was in Sydney around 1988, and I thought it was the most ingenious thing ever.

Peanut sauce became a favorite of mine from that time onward (see link to my usual recipe below), and it's a rare day I don't have a homemade tub of it lurking around my fridge somewhere. Nothing jazzes up a bowl of steamed veggies or some noodles more than a dollop of peanut sauce!

But I haven't made pizza with it, at home. I know, what? Why ever not!? Seems like a no-brainer. Peanut sauce on a crust with some veggies... kinda healthy, too. I looked around online to see if this kind of pizza even needed cheese--it's been so long since I've had this in a restaurant I couldn't really remember... but EVERY pizza needs cheese, right?

I had a bit of a no-show on the pizza crust that I started in the breadmaker today (I'm inclined to think it was user error, not an issue with the machine itself), so I went out for premade crusts, which will always work in a pinch.

Here's what I topped it with:

1/2 cup peanut sauce I had knocking around in the fridge

Spread over the premade crust.

Top with:

1/2 c cup shredded carrots

5 steamed asparagus spears, cut in 1/2 inch pieces

1/4 cup chopped red peppers

1/2 cup bean sprouts

1/4 cup chopped cilantro

3/4 cup shredded mozzarella

Bake for 10-15 minutes at 425 degrees.

This smelled heavenly while it baked and tasted even better once it was out and cut up! Even the somewhat skeptical husband was a fan after a slice or two! Yum-o.