Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 425 degrees F.
Heat 2 teaspoons of oil in a large skillet over medium high heat. Add bean sprouts, onions and sliced garlic and cook for 2 minutes, stirring frequently. Add lime juice and soy sauce and continue to cook until vegetables are crisp tender, another 1 or 2 minutes. Remove from heat and stir in peanut butter and chili sauce.
Unfold the pastry sheet and place on a parchment lined cookie sheet. Roll it out a bit to make it a little thinner. Place the garlic/vegetable mixture in the center of the dough, leaving a 2-inch flap of dough around the edge. Top mixture with chicken slices and peppers. Fold the flap of dough onto the chicken, forming a rustic, uneven rim around the pizza. Brush remaining teaspoon of oil onto the edge of the crust and top with minced garlic clove. Bake at 425 degrees F. for 15 to 20 minutes, until light golden brown. Remove from the oven, top with cilantro and peanuts, and cut into 6 wedges.