Preheat your oven to 450°F and position the rack in the center. While the oven heats, place your pizza dough on a lightly oiled baking sheet or pizza pan and gently stretch it into a 12-inch circle, working from the center outward. Let the dough rest for a few minutes—this helps it relax and cook more evenly.

In a bowl, combine the shredded chicken with the peanut sauce and grated ginger, stirring until the chicken is evenly coated. Spread the hoisin sauce directly onto the stretched dough as your base layer, then distribute the seasoned chicken mixture from this step evenly across the dough. I like to leave about a 1/2-inch border around the edges for a proper pizza crust.

Sprinkle the freshly shredded pepper jack cheese evenly over the chicken layer, then scatter the thinly sliced red onion on top. I always use freshly shredded cheese rather than pre-shredded because it melts much more smoothly and creates a creamier finish. Bake for 12-15 minutes, until the cheese is melted and bubbly and the crust is golden brown.

Remove the pizza from the oven and immediately top it with the bean sprouts, fresh cilantro, chopped peanuts, and red pepper flakes while it's still hot. Drizzle the fresh lime juice over everything for a bright, acidic finish that balances the richness of the peanut sauce and cheese. The heat from the pizza will slightly wilt the sprouts and cilantro while keeping them fresh-tasting.

Let the pizza rest for 1-2 minutes before slicing—this allows the cheese to set slightly so the toppings don't slide off. Cut into 6-8 slices and serve immediately while the crust is crispy and the flavors are at their peak.