Thai Skillet Pizza (Vegetarian)

Preheat a cast iron skillet to medium-high (I used a 12-inch skillet; see note) and the broiler to high. In a small bowl combine the peanut butter, chili sauce, Sriracha, soy sauce, vinegar, and oyster sauce with a fork or whisk until smooth. Taste the sauce, and adjust the seasoning to your preference.

Stretch the dough to about the shape and size of your skillet. When the skillet is very hot and almost smoking, slide the pizza dough into the skillet. Working quickly, spread the pizza sauce over the dough (you might have some leftover and if you do, just use it for dipping!), then sprinkle on the bok choy, carrot, and white parts of the onions. Top with the cheese.

After about 2 minutes on the stove (including the time it took you to top the pizza), place the pizza in the oven for 2-3 more minutes until the crust is cooked and the cheese is hot and bubbly.

Serve the pizza topped with cilantro, lime, scallion greens, and peanuts. Enjoy!

Note: The dough I had was great for a 12-inch cast iron skillet—it was the standard size package that I see at grocery stores everywhere. Your pizza might be thicker or thinner depending on what size skillet you use, and if you have two 8-inch skillets you could get two pizzas out of this recipe.