thai peanut pizza

10 rhodes dinner rolls, thawed and risen
2 boneless skinless chicken breasts, cubed
1 tbsp. canola oil
1 tbsp. low sodium soy sauce
1 red bell pepper, cut into strips
3 green onions, chopped
2 c. mozzarella cheese
1 cucumber sliced
1/2 c. chopped cilantro

peanut sauce:  (can be made ahead of time and stored in refrigerator
1/4 c. sugar
1/4 c. creamy peanut butter
3 tbsp. low sodium soy sauce
3 tbsp. water
3 tbsp. canola oil
2 tsp. minced garlic

spray counter top with non-stick cooking spray.  combine rolls to form a ball and roll into a 13-inch circle.  place on a sprayed 12-inch pizza pan.  cover with plastic wrap and let rise 30 minutes.  remove wrap and poke with a fork to prevent bubbles from forming.  bake at 350 degrees for 10-15 minutes.  in a saucepan combine all the ingredients for peanut sauce.  cook over medium-low heat, stirring constantly, 10-15 minutes or until thickened.  set aside to cool.  stir fry chicken in canola oil and soy sauce until completely cooked.  spread peanut sauce over baked crust.  top with peppers, onions, chicken and cheese.  bake at 350 degrees for 10-15 minutes or until cheese is melted.  remove from oven and top with cucumbers and cilantro.

*original recipe from rhodes