Sweet & Spicy Thai Flatbread

This recipe is a vegan spin on my favorite Rachel Ray pizza recipe.  The cucumber relish and duck sauce make it sweet, while the red pepper flakes add some heat. 

1 pound Fresh or frozen pizza dough brought to room temperature

Duck sauce

1 teaspoon red pepper flakes

1 jar roasted red peppers, sliced

1 package seitan strips

2 tablespoons tamari

1 ½ tablespoons Peanut butter

1 tablespoon vegetable oil

½ English cucumber, julienned

2 tablespoons agave nectar

2 tablespoons cider vinegar

1 handful cilantro, chopped

Beansprouts

1.       In a medium bowl, whisk together the tamari, vegetable oil and peanut butter.  Soften the peanut butter in the microwave if needed.  Add the seitan strips to the bowl and toss to coat.  Over medium heat, brown the seitan in a medium skillet, then remove from heat and set aside.

2.       In a small bowl, combine the cucumber, agave and cider vinegar.  Set aside to marinate.

3.       Preheat grill pan over medium high heat.  Divide the pizza dough into 6 even pieces.  Stretch into a round with your hands, and then roll each piece as thin as possible. (1/8-1/16 inch thick)Place a rolled piece of dough on hot pan and grill until cooked mostly through and grill marks appear on the bottom.  Flip the flatbread.

4.       While the second side cooks, brush the top liberally with duck sauce.  Sprinkle on a pinch of red pepper flakes.  Sprinkle on some of the roasted red peppers, seitan strips, and cucumber relish.  Carefully move the flatbread to a plate when it is cooked through.  Top with cilantro and a handful of beansprouts.  Serve hot.