Thai Chicken Pizza with Zesty Peanut Sauce (Minus the Chicken!)

This recipe is courtesy of the Eat, Shrink, and Be Merry Cookbook:

Peanut Sauce:
1/4 cup light peanut butter
1/4 cup hoisin sauce
1 Tbsp freshly squeezed lemon juice
2 tsp toasted sesame oil
2 tsp grated gingerroot
1 tsp liquid honey, reduced-sodium soy sauce, and red wine vinegar
1 tsp minced garlic
Pinch of crushed red pepper flakes

1 cup chopped cooked chicken breast (skipped this for obvious reasons)
1 12-inch prebaked thin-crust pizza shell (for lack of time, I used 4 pita shells)
1 cup packed shredded light Monterey Jack cheese
1/3 cup bean sprouts
1/4 cup shredded carrots
1/4 cup chopped green onions
2 Tbsp chopped roasted peanuts
1 Tbsp minced fresh cilantro

1. Preheat oven to 425F.
2. To make sauce, combine all sauce ingredients in a small saucepan and heat over medium-high heat until bubbly, stirring constantly.  Remove from heat and let cool slightly.
3. To assemble pizza, spread peanut sauce evenly over crust.  Top with half the shredded cheese.  Top with bean sprouts, carrots, green onions and peanuts, in that order.  Sprinkle remaining shredded cheese over toppings.
4. Place pizza directly on middle oven rack and bake for 10-12 minutes, until cheese is completely melted and edges are lightly browned.  Sprinkle with cilantro before serving.
 **Note: This pizza tasted quite strong without the chicken to tone down the flavor of the sauce.  Perhaps some baked tofu strips would be a nice replacement for the chicken.