Thai Chicken and Roasted Red Pepper Flatbread

• 12 each prepared Pizza Dough (3/4-lb./340-g balls)
• 1-1/2 cups roasted red peppers, pureed
• 1-1/2 cups Kraft Peanut Butter
• 2-1/4 cups Kraft Zesty Italian Dressing, divided
• 3 cups cooked chicken, diced
• 6 cups red peppers, diced
• 6 cups green peppers, diced
• 4 cups Delissio Italian Mozzarella Block, shredded
• 1-1/2 cups green onions, thinly sliced
• 3/4 cup fresh fresh cilantro, chopped

1. Roll out each ball of dough on lightly floured surface to 12x5-inch rectangle; dock evenly with fork.
2. Place in parchment paper-lined half-sheet pans; cover.
3. Refrigerate until ready to use.
4. Meanwhile, process pepper puree, peanut butter and 1-1/2 cups (375 mL) of the Sauce Works (or 2 Tbsp.
5. 30 mL of the Sauce Works for trial recipe) in food processor until smooth.
6. Refrigerate until ready to use.
7. For each flatbread (2 servings): Spread 1/4 cup (60 mL) red pepper sauce onto 1 crust to within 1/4 inch of edges.
8. Top with 1/4 cup (60 mL) each chicken, red peppers and green peppers, and 1/3 cup (75 mL) mozzarella.
9. Bake in 400 degrees F-convection oven 15 to 18 min.
10. or until crust is lightly browned and cheese is melted.
11. Sprinkle with 2 Tbsp.
12. (30 mL) onions and 1 Tbsp.
13. (15 mL) cilantro.
14. Drizzle with 1 Tbsp.
15. (15 mL) of the remaining Sauce Works .
16. Cut in half to serve.

red peppers, butter, italian dressing, chicken, red peppers, green peppers, italian mozzarella, green onions, fresh cilantro

Taken from www.kraftrecipes.com/recipes/thai-chicken-roasted-red-pepper-flatbread-112933.aspx (may not work)