This recipe is from Betty Crocker's Vegetarian Cooking. I don't think I've had the greatest luck with this cookbook. Everything seems to be kind of sub-par. This dish was good, it was just not interesting enough to make again. If I did make it again though, I would use Thai peanut sauce instead of the home-made sauce.
Thai Vegetable Pizza
Prep: 9 min Bake: 20 min
Purchased peanut sauce, found in the ethnic-foods section of your grocery store, can be used in place of the peanut butter spread, soy sauce, vinegar, and sugar. Use a scant one cup of purchased sauce.
(Note: To make a Thai Chicken Pizza, omit the bean sprouts, add 2 cups chopped chicken with the stir-fry vegetables in step 2, and continue as directed)
6 fat-free flour tortillas (8-10 inches in diameter)
2/3 cup reduced-fat peanut butter spread
1/4 cup soy sauce
2 Tbsp seasoned rice vinegar
2 tsp sugar
2 cups shredded mozzarella cheese
2 cups fresh bean sprouts
1 pkg (16 oz) frozen stir-fry vegetables, thawed and drained
1. Heat oven to 400 degrees. Place tortillas on ungreased cookie sheet. Bake 5 minutes.
2. Mix peanut butter spread, soy sauce, vinegar, and sugar; spread over tortillas. Top each with 1/4 cup cheese. Spread bean sprouts and stir-fried vegetables evenly over tortillas. Sprinkle with remaining 1/2 cup cheese.
3. Bake 10-15 minutes or until cheese is melted.