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Preheat the oven to 475°F with a sheet pan on the bottom rack while it heats.
Allow the pizza dough to rest at room temperature for 30–60 minutes before stretching.
Stretch the dough into a 12–14-inch circle or oval and place it on a sheet of parchment paper or a lightly oiled sheet pan.
Brush the outer crust lightly with olive oil and prick the center several times with a fork to prevent big air bubbles from forming.
Par-bake the crust on the bottom oven rack for 5–6 minutes, until it’s set but not yet browned.
Remove from the oven and spread a thin layer of the Thai peanut sauce over the crust.
Sprinkle on 1 cup of the mozzarella, followed by the chicken, shredded carrots, then the remaining cup of mozzarella.
Return to the oven and bake for 7–9 minutes, or until the cheese is melted and bubbling and the crust is golden brown.
Remove from the oven and top with the bean sprouts, cilantro, chopped peanuts, and a generous drizzle of the Thai peanut sauce.
Finish with a squeeze of fresh lime just before serving. Slice and enjoy!