Thai Chicken Pizza
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- 1 prebaked 12-inch pizza crust
- 2/3 Cups Thai peanut sauce
- 2 Tablespoons creamy peanut butter
- 2 Tablespoons reduced-sodium soy sauce
- 1 Cup shredded cooked chicken breast
- 1 Cup shredded part-skim mozzarella cheese
- 3 green onions, chopped
- 1/2 Cup bean sprouts
- 1/2 Cup shredded carrot
Place crust on an ungreased 12-inch pizza pan or baking sheet. In a small bowl, combine the peanut sauce, soy sauce, and peanut butter.
Add chicken; toss to coat.
Spread over crust; sprinkle with cheese and onions.
Bake at 400 degrees for 10-12 minutes or until cheese is melted. Top with bean sprouts and carrot.
Calories Per Serving327
Folate equivalent (total)144µg36%
This Thai Chicken Pizza is inspired by the wildly popular California Pizza Kitchen version and couldn’t be any more delicious! Flatbread is smothered in an easy Asian peanut sauce then loaded with tender chicken, mozzarella cheese, crunchy carrots, sprouts and peanuts and the option of Coconut Crema drizzle – an amazing flavor bursting quick dinner or appetizer at a fraction of the cost!
- 20 ounces prepared whole-wheat pizza dough, (see Shopping Tip)
- ¼ cup smooth natural peanut butter
- 3 tablespoons water
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons minced fresh ginger
- 1 clove garlic, minced
- 1 teaspoon canola oil
- 8 ounces boneless, skinless chicken breast, trimmed and diced
- 1 red bell pepper, diced
- 4 scallions, thinly sliced
- ⅔ cup shredded part-skim mozzarella cheese
Place oven rack in the lowest position preheat to 450 degrees F. Coat a large baking sheet with cooking spray.
Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken toss to combine.
Remove the crust from the oven spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.
Shopping Tip: Look for balls of whole-wheat pizza dough, fresh or frozen, at your supermarket. Choose a brand without hydrogenated oils.
- ⅓ cup natural creamy peanut butter
- ¼ cup warm water
- 2 teaspoons sugar
- 2 teaspoons rice vinegar
- ¼ teaspoon crushed red pepper
- 2 teaspoons canola oil
- 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
- ½ cup thinly sliced green onions (4)
- 2 cloves garlic, minced
- Nonstick cooking spray
- 1 16 ounce loaf frozen whole wheat bread dough, thawed
- 1 cup thin red sweet pepper strips (1 medium)
- ½ cup shredded part-skim mozzarella cheese (2 ounces)
- ½ cup snipped fresh cilantro
- Crushed red pepper (optional)
Preheat oven to 475°F. In a small bowl combine peanut butter, the warm water, sugar, vinegar, and 1/4 to 1/2 teaspoon crushed red pepper. Set aside.
In a medium skillet heat oil over medium heat. Add chicken cook and stir for 3 to 4 minutes or until no longer pink. Add green onions and garlic cook and stir for 1 minute more. Add 2 tablespoons of the peanut butter mixture. Cook and stir over low heat until chicken is coated. Remove from heat.
Coat a 12- to 14-inch pizza pan, large baking sheet, or pizza screen with cooking spray set aside. On a lightly floured surface, roll bread dough into an 11- to 13-inch circle. Transfer to the prepared pizza pan. Spread dough with the remaining peanut butter mixture, adding water if necessary to reach spreading consistency. Top with chicken mixture, sweet pepper, and cheese.
Bake for 11 to 14 minutes or until cheese is melted and crust is lightly browned. Sprinkle with cilantro and, if desired, additional crushed red pepper.
1 tablespoon honey
1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
3 1/2 tablespoons peanut butter
3 tablespoons brewed tea
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons chili oil
1 tablespoon fresh ginger, minced
2 teaspoons honey
1/2 teaspoon sesame oil
2 tablespoons sesame seeds, toasted
1 1/2 tablespoon green onions
1/2 pound chicken breast, cut in 1/4-inch strips
1/2 cup Mozzarella cheese, shredded
1 carrot, shredded
1/4 cup cilantro, chopped
For the dough: In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface.
In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic.
Shape the dough into a ball and put in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1-1/2 hours).
For the topping: Combine peanut butter and next 7 ingredients (to sesame oil) in a blender. Process until smooth. Set aside. In the meantime, season chicken strips with red pepper and salt. Saute in 2 tablespoons olive oil, until done (about 7 minutes).
Coat chicken with 2 tablespoons peanut sauce. Set aside in the refrigerator. Punch the dough down, and divide into 2 equal portions. Roll out each portion into an 9-inch flat circle. Spread 1/4 cup peanut sauce over the surface of each of the doughs. Distribute 1/2 of the cheese over the sauce. Repeat with other pizza. Distribute 1/2 of the chicken over the cheese. Repeat with other pizza.
Place the pizzas in the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and sprinkle each with carrot and cilantro.
Thai “Chicken” Pizza
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- 1/4 cup natural salt-free peanut butter
- 1 Tbs. San-J Reduced Sodium Tamari Sauce
- 1 Tbs. sambal oelek or other Asian chili paste
- 1 Tbs. sugar
- 2 1/4 tsp. tamarind concentrate
- 1 clove garlic, minced (1 tsp.)
- 1/2 tsp. curry powder
- 1/4 tsp. toasted sesame oil
- 1/4 tsp. grated fresh ginger
- 1 1-lb. pkg. refrigerated pizza dough
- 4 white button mushrooms, thinly sliced (1 cup)
- 3/4 cup diced Morningstar Farms Meal Starters Chik'n Strips
- 1/2 cup diced red bell pepper
- 1 small shallot, quartered and thinly sliced (1/4 cup)
- 1/3 cup chopped cilantro leaves
1. Preheat oven to 375˚F. Coat baking sheet with nonstick cooking spray. Whisk together peanut butter, tamari, sambal oelek, sugar, tamarind concentrate, garlic, curry powder, oil, and ginger in small bowl.
2. Roll dough out to 12- x 17-inch rectangle on lightly floured work surface. Transfer to prepared baking sheet. Spread peanut butter mixture over dough. Sprinkle with mushrooms, Chik’n Strips, bell pepper, and shallot.
3. Bake 25 minutes, or until crust is golden brown. Cool 5 minutes, then sprinkle with cilantro leaves. Drizzle with hot sauce, if desired.
Thai Chicken Pizza
We love to make pizza around here. It is a favorite with the adults and children alike. I make my own dough, and usually have some in my freezer for whenever we feel like whipping up a fresh pizza.
This pizza was inspired by the one at California Pizza Kitchen. Their Thai Chicken Pizza is my favorite. When my husband is standing duty, I have been known to stick a frozen CPK Thai Chicken Pizza in the oven and call it dinner.
Come to think of it, I have not done that in ages, I should get one the next time I am at the store. I love the sauce that goes on this pizza. It is the perfect blend of sweet, spicy, and tart.
Yes, there are a lot of ingredients. Do not be put off by the ingredients list. I use Asian ingredients all the time and most of these things are always in my pantry. You can use this sauce on other things, like grilled chicken or vegetables. My kids love to dip anything. I love when the dip is not ranch or ketchup.
1/2 cup peanut butter (I like smooth, use whatever you want)
1/2 cup hoisin sauce
1/4 cup honey
1/4 cup rice wine vinegar
2 teaspoons grated fresh ginger
2 garlic cloves minced
2 tablespoons sesame oil
2 Tablespoons soy sauce
1 teaspoon sriracha (or hot chili sauce)
1 Tablespoon oyster sauce
1 Tablespoon fish sauce
1/2 cup boiling water
Put the ingredients except for the boiling water into a bowl.
It will be super thick and very delicious.
Put the sauce into a saucepan and let it cook through until it is hot. It is going to be really thick and this is where the boiling water comes in. I add enough hot water to get it the consistency that I want it to be.
cooked chicken cut into pieces
Monterey Jack or Mozzerella cheese
Slice the vegetables and grate the carrots. Slice the limes to squeeze over the pizza when it is finished cooking.
Roll out the pizza dough. Spread some of the sauce over the pizza crust. Add the vegetables and cheese. Leave the cilantro and limes off until the pizza is cooked.
Bake in a 500 degree oven that has been preheated for at least 30 minutes. This is the secret for a crispy crust.
Garnish the pizza with minced cilantro and a squeeze of lime. Be prepared for the best pizza ever. I wish that I had a slice of this right now. So good.
Heat a small frying pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Season the chicken breast with salt and pepper and cook until cooked through, about 5 minutes per side. Cut into small cubes.
Warm peanut sauce and coconut milk in medium saucepan. Whisk together the cornstarch and water and then add to the peanut sauce. Bring to a boil to thicken and then remove from the heat and cool.
Place the pizza crust on a pizza pan or baking sheet. Spread desired amount of peanut sauce over the crust. Put peanuts, half of scallions, chicken, and 1 cup of bean sprouts on crust. Sprinkle cheese on top. Bake until cheese is melted, about 10 to 12 minutes. Sprinkle with remaining scallions and bean sprouts before serving. Serve with remaining peanut sauce, if desired.
Tip: This recipe is a mash-up of two popular cuisines and makes weeknight dinners a snap. Instead of the pre-baked crust, pick up 1 (12-oz to 1-lb) package of pizza dough in the deli department of the grocery store. Press the dough into the pizza pan and follow the recipe instructions as written. Increase the bake time to 18 to 20 minutes or until the crust is browned and cooked through.
For the pizza crust, I like to use naan bread. However, you can also use pita bread, flatbread, or pre-baked pizza crust. I buy my naan, but you can make your own Homemade Naan as well.
I find chicken breast or chicken thighs work just fine. Thighs are slightly more juicy, but the difference is negligible in this recipe.
For the Thai yellow curry paste, making your own is the preferred method. It just has so much more flavor. However, I do understand the time struggle is real. You can buy it HERE on Amazon (affiliate link).
Most of these ingredients can be found in your local grocery store or Asian market. I've included a total list of ingredients in the recipe card below.
Thin-Style Thai Chicken Pizza
A few weeks ago, I was introduced to the most delicious pizza! If you haven&rsquot had the Papa Murphy&rsquos De-Lite Thai Chicken Pizza, you are missing out. I don&rsquot know if it&rsquos available everywhere, or if it will be around for long. I&rsquom SO glad I was introduced to it, and even MORE happy that I&rsquove recreated it at home!! In trying to eliminate white flour, I opted to use a whole wheat flour for the crust. My all-time favorite homemade crust is my Whole Wheat Pizza Crust. It&rsquos so tasty and SO healthy!
Now is the perfect time to make this too because with gardens everywhere at near max capacity, this is a great way to use up some green onions, red onions, and zucchini! Our zucchini this year unfortunately totally tanked. But I was able to snag the green and red onions. The best part about this pizza is the red chili sauce as the base. I&rsquom telling you, it&rsquos divine. But don&rsquot take my word for it, make it!