Instructions

1. Preheat the pellet grill (or oven) to 425°F and prepare a large baking sheet by lining with parchment paper or aluminum foil.
2. Start by making the purple cabbage slaw topping. In a bowl mix together ¼ cup rice vinegar, ½ tablespoon soy sauce, ½ teaspoon sesame oil, ½ teaspoon toasted sesame seeds, juice and zest from 1 lime.
3. Once mixed, toss the purple cabbage in the mixture to coat, and set aside to rest (give the slaw a little stir once or twice while working on the remainder of the recipe).
4. Next you will make the Thai peanut sauce. In a medium bowl, whisk the peanut butter with the remaining ingredients for the Thai peanut sauce until smooth. Set aside.
5. Slice the french bread in half parallel to the counter. Then cut each of those slices in half perpendicular to the counter to make 4 individual pizzas. Set each piece crust-side up onto the prepared baking sheet.
6. In a small bowl melt 2 tablespoons of butter, once melted, mix in the garlic powder, parsley flakes, and salt. Brush the cut side of the bread with the garlic butter. 
7. Brush a thick layer of the peanut sauce on top of the garlic butter, and sprinkle a very light layer of cheese over the top of the peanut sauce. 
8. Pack about ½ cup of chopped smoked chicken onto the top of each pizza. Split the remaining cheese into 4 equal portions and mound the cheese on top of the chicken. Gently but firmly using your hand or a spatula, press the toppings down to help secure them together.
9. Sprinkle the tops with the shredded carrots and some of the crushed peanuts.
10. Bake the pizzas in the preheated Traeger (or oven) for approximately 12-15 minutes or until the top is bubbly and golden brown. (depending on the fat level in the cheese you use, you may want to spritz the top of the pizzas with a light spray of oil about halfway through to get the perfect glistening golden tops.)
11. When the pizzas come out of the grill (or oven), carefully transfer them to a serving platter or individual plates. Top each pizza with ¼ of the purple slaw (letting excess liquid from the slaw drain a little before placing on the pizzas).
12. Sprinkle the finished pizzas with more crushed peanuts, sesame seeds, and fresh cilantro.
13. As a final touch, put any remaining peanut sauce into a zip top bag and snip one of the bottom corners. Use this to drizzle peanut sauce over the tops of the pizzas! Serve any leftover sauce, if any, in a small dish for dipping.
14. Enjoy!