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1.
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If using a pizza stone, put that in the oven.
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Preheat the oven to 450 F. 2.
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Cut the dough into two pieces and working with one piece at a time; stretch or roll the dough until it is a 12-14 inch circle.
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You may find it easiest to stretch the dough, let it rest and then stretch it some more.
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3.
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If using pizza pans, lay each round of dough onto a pan.
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If using a stone, sprinkle a generous amount of cornmeal onto a pizza peel (or the underside of a sheet pan) and place one round of the dough on the peel.
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4.
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If using pizza pans, go ahead and make both pizzas at the same time.
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Most pizza stones will only have space to cook one pizza at a time, so if you are using a stone, only prep one at a time.
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You will use half of the ingredients for each pizza.
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Start by spreading the peanut sauce onto the dough, but leave a 1/2 to 1 inch border free of sauce.
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Layer on the chicken (or tofu), bell pepper, onion, and bamboo shoots and top with cheese.
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5.
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If using pizza pans, just put them straight into the hot oven for about 15 minutes.
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If using the pizza stone, slide the pizza off of the peel (or the back of a sheet pan) onto the hot stone thats already in the oven and bake for 8 to 10 minutes or until the edges of the crust are golden brown and the cheese is melted and bubbly and is golden in spots.
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6.
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Remove the pizza from the oven and sprinkle the cilantro and chopped peanuts over the top (optional).
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Note: Two store bought pizza crusts may be substituted for the fresh pizza dough, bake those according to the package directions.
