Marinade:
1/4 cup each finely chopped onion, celery, and carrot
3 garlic cloves, minced or pressed
1 tablespoon minced shallot
2 teaspoons minced fresh ginger root
1 teaspoon freshly grated lime zest
1 teaspoon crushed dried red pepper
3 large sprigs fresh cilantro (coriander)
1 tablespoon brown sugar
1/3 cup soy sauce
1/3 cup freshly squeezed lime juice
2 tablespoons crunchy peanut butter
2 tablespoons peanut oil

Pizza:
5 boned chicken breast halves
basic pizza dough cornmeal, if using a pizza peel
1/2 cup peanut or hot chili oil
1-1/2 cups (about 8 ounces) shredded mozzarella cheese
4 green onions, thinly sliced
1 medium-sized carrot, peeled (cut into fine julienne 1" slices)
1/2 cups bean sprouts
1/2 cup coarsely chopped dry-roasted peanuts
1/3 cup chopped fresh cilantro

To make the marinade, combine the onion, celery, carrot, garlic, shallot, ginger root, lime zest, chili pepper, cilantro, brown sugar, soy sauce, lime juice, peanut butter, and peanut oil in a bowl. Mix thoroughly, then add the chicken breasts, cover, and refrigerate at least 8 hours or for up to 2 days. Return the chicken to room temperature before baking.

Place the chicken and the marinade in an ovenproof dish, cover with foil, and bake in a 325° F. oven until the chicken is tender, about 30 minutes. Let the chicken cool, then discard the skin and shred the meat or chop into very small pieces. (The chicken may be cooked up to 1 day in advance of preparing the pizza.)

Prepare the dough and preheat the oven as directed in the basic recipe.

Shape the pizza dough as directed in the basic recipe. Brush dough all over with peanut or hot chili oil, then top with a layer of each of the cheeses, leaving a 1/2-inch border around the edges. Strew the cooked chicken over the cheeses and sprinkle with the green onions, carrot, bean sprouts, and peanuts. Drizzle evenly with peanut or hot chili oil.

Transfer the pie to the preheated baking surface and bake as directed in the basic recipe. Remove from the oven to a cutting tray or board and lightly brush the crust with peanut or hot chili oil. Sprinkle with the cilantro, slice, and serve immediately.