This was so so yummy I have to share the recipe with you all. I highly recommend picking up a copy of Eat Drink and Be Vegan by Dreena Burton. It's filled with great recipes!
2/3 cup natural peanut butter
1/3 cup ketchup
2 tbsp rice vinegar
2 tbsp tamari
2 large cloves garlic, quartered
1 1/2 tbsp frish ginger, chopped
1/4 tsp crushed red pepper flakes
1/4 cup light coconut milk
1/2 tbsp water (or additional milk)
1 1/2-2 tbsp agave nectar
1 (10-12 inch) pizza shell .....( I used the pre-made pizza dough from Shipyard)
1 cup cooked chickpeas
1-1 1/2 cups red bell pepper, thinly sliced
3/4 cup fresh pineapple, chopped. (I used canned)
1/2 cup green onions, sliced
1/2 cup mung bean sprouts (I used soy bean sprouts because they were out at the store when I went)
Peanuts and cilantro chopped as garnish (optional)
Prepare the sauce in a food processor, all all ingredients and puree until smooth. Add water or more milk to adjust thickness. Adjust to taste, add more red pepper flakes, or agave.
Preheat oven to 425 degrees. Spread sauce onto your pizza dough. Distribute chickpeas, bell pepper and pineapple evenly. Bake for 17 -20 minutes, sprinkling on green onions for last minute of cooking, until the crust is golden. Serve sprinkled with the bean sprouts.