Instructions

1. Place rice vinegar, soy sauce, sweet chili sauce, minced garlic for chicken, honey and sesame oil in shallow container. Whisk together. Place the chicken breasts into marinade and cover with lid. Shake well to allow the marinade to coat the chicken. Allow it to marinate in the refrigerator for at least 2 hours before cooking.
2. When ready to start the pizza, preheat the oven to 350 degrees Fahrenheit.
3. Place slivered almonds on parchment lined roll sheet, spreading them apart to avoid touching too much. Place sheet-pan in oven and bake for 4 minutes. Remove from oven and shake or stir almonds around place back in oven for another 3-4 minutes (watch them closely as they can turn color quickly). Ideally, they will be a nice golden brown.
4. Remove the almonds from the sheet pan by sliding the parchment onto the counter to cool.
5. Time to cook the chicken tenders. Spray foil lined sheet-pan with nonstick spray. Place tenders on sheet-pan allowing most of the marinade to drain off them before placing them on pan. Bake in already preheated 350-degree oven for 20 minutes or to internal temperature is 165 degrees Fahrenheit.
6. Once cool enough to handle shred chicken into large pieces. I found this interesting shredder on Amazon that made nice bite size pieces.

For the Pizza

1. Preheat pizza stone on the bottom rack of oven to 500 degrees for at least 15 minutes.
2. Roll out the pizza dough to form a 12-inch circle and place on parchment paper lined pizza peel or baking sheet.
3. Brush the crust with a light coating of olive oil and spread minced garlic over the olive oil.
4. Turn the oven down to 450 degrees and place parchment paper with pizza dough on preheated stone and bake for 7-8 minutes to get the crust crispy.
5. Remove the crust from the oven with baking sheet or pizza peel.
6. Meanwhile make the “nutty pizza sauce” by combining peanut butter, soy sauce, honey in bowl and whisk. This needs to be a spreadable consistency if too thick add a tablespoon of water at a time to thin it out some. To allow for spreadable consistency.
7. Spread the “nutty pizza sauce” in a thin layer over the top of the par baked crust, then sprinkle the gruyere cheese evenly over the top and finally add the shredded chicken to the top of the pizza.
8. Place pizza back in oven on pizza stone and bake for 6 more minutes. Remove and sprinkle the slivered almonds around the top and bake for 2 more minutes on the stone.
9. Remove and allow to cool for 2 minutes before cutting into 8 pieces and serving.