Preheat your oven to the highest possible temperature (mine goes up to 550°F/290°C). If you’re using a pizza stone, place it in the oven to preheat as well. (if you want to bake your pizza on a sheet pan or in the air fryer, see the instructions in the recipe below).
Make the sauce, in a bowl combine all of the sauce ingredients and whisk until smooth and creamy. Set aside.
Sprinkle the pizza peel with semolina to prevent the dough from sticking, then shape/stretch your dough gently with your hands into a 10 or 12-inch circle. Before adding any toppings, make sure that the pizza can slide off onto the pizza stone easily. If not, just lift it up gently and sprinkle with more semolina. Don’t push the dough too hard, and start working it from the center. Leave the edges puffed up for a great pizza shape and bubbles.
Spread ¾ of the peanut sauce on the crust, top with mozzarella cheese, chicken, carrot, and green onions.
Bake in the preheated oven for 4-5 minutes, then switch on the broiler and bake for 3-5 more minutes but keep an eye on it as the top bubbles and browns.
Drizzle with the remaining peanut sauce, garnish with chopped fresh cilantro, and crushed peanuts. Slice and serve.