300g mozzarella cheese (finely grated - about 3 cups)
1 1/2 cup matchstick carrots
1 1/2 cup bean sprouts
4 green onions (thinly sliced)
1/4 cup chopped peanuts
1/2 cup cilantro leaves (substitute parsley if you dislike cilantro)
1/3 cup peanut butter (natural will work too)
2/3 cups full fat coconut milk
2 tablespoons fish sauce (use soy sauce sauce as a substitute)
2 tablespoons fresh lime juice
2 tablespoons brown sugar (if using natural peanut butter, adjust sweetness to your liking)
1 tablespoon thai red curry paste
If you'd prefer to forgo the tofu, replace it with leftover shredded chicken.
Preheat oven to 450F. If you have a pizza stone, preheat it in the oven.
In a small bowl combine all of the ingredients for peanut sauce and whisk together until smooth. It should be the consistency of a regular pizza sauce.
Add about 1/4 cup peanut sauce to crumbled tofu and stir until all tofu is lightly covered with sauce. You may need an additional Tbsp or two.
Divide the remaining peanut sauce in two and spread over the base of your pizza crust. If there is any leftover sauce, you can combine it with the crumbled tofu or use it for a really great dipping sauce. Divide the cheese and sprinkle over each pizza.
Cover pizza with carrots, bean sprouts and green onions and bake for about 8-10 minutes until cheese is bubbly and brown around the edges and the tips of the bean sprout are beginning to char. Use the broiler for the last minute or two if you find it's not browning to your liking.
Sprinkle peanuts and cilantro over pizza and serve.