1 tablespoon honey
1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
3 1/2 tablespoons peanut butter
3 tablespoons brewed tea
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoon chili oil
1 tablespoon ginger, minced
2 teaspoons honey
1/2 teaspoon sesame oil
2 tablespoons sesame seeds, toasted
1 1/2 tablespoons green onions
1/2 pound chicken breast, cut into 1/4-inch strips
1/2 cup mozzarella cheese, shredded
1 carrot, shredded
1/4 cup cilantro, chopped
In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic.
Shape the dough into a ball and put in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
For the topping: Combine peanut butter and next 7 ingredients (to sesame oil) in a blender. Process until smooth. Set aside. In the meantime, season chicken strips with red pepper and salt. Sauté in 2 tablespoons olive oil, until done (about 7 minutes).
Coat chicken with 2 tablespoons peanut sauce. Set aside in the refrigerator.
Punch the dough down, and divide into 2 equal portions. Roll out each portion into an 9-inch flat circle. Spread 1/4 cup peanut sauce over the surface of each of the doughs. Distribute 1/2 of the cheese over the sauce. Repeat with other pizza. Distribute 1/2 of the chicken over the cheese. Repeat with other pizza. Place the pizzas in the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8 to 10 minutes). Remove pizzas from the oven and sprinkle each with carrot and cilantro.