Thai Chicken Pizza Recipe
Homemade peanut sauce, melty mozzarella, tender chicken, crisp vegetables, fresh herbs, and crunchy peanuts on a golden crust. Pizza night just got a lot more interesting.
Servings 1 pizza
Calories 358kcal
Equipment
Ingredients
- 1 ball pizza dough (store-bought or homemade)
Peanut Sauce
- 6 tablespoons water
- ½ cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon fresh ginger peeled and grated
- 1 clove garlic minced
- ½ teaspoon red pepper flakes
Toppings
- 2 cups mozzarella cheese shredded
- 1 ½ cups cooked chicken breast chopped
- ½ red bell pepper cored and thinly sliced
- 2 green onions thinly sliced
- ¼ cup carrots shredded
- 2 tablespoons fresh basil chiffonade
- 2 tablespoons cilantro finely chopped
- 1 tablespoon peanuts finely chopped
Instructions
- Preheat your oven to 425 degrees F and place a rack in the second spot from the top. Grease a pizza pan and stretch out 1 ball pizza dough to a 12-inch diameter. (I do this right on the pan.) Bake for 3-5 minutes, remove the crust from the oven, and set aside.
- Make the sauce by whisking 6 tablespoons water, 1/2 cup creamy peanut butter, 1 tablespoon soy sauce, 1 teaspoon rice wine vinegar, 1 teaspoon fresh ginger, 1 clove garlic, and ½ teaspoon red pepper flakes together in a medium mixing bowl until smooth and combined.
- Spread the peanut sauce evenly over the crust, leaving a ½-inch border around the edge. Use as much or as little sauce as you like, the more you add, the richer the pizza will be.
- Top with 1 cups mozzarella cheese, 1 ½ cups cooked chicken breast, and 1/2 red bell pepper. Then add the other 1 cups mozzarella cheese, 2 green onions, and ¼ cup carrots.
- Bake for 10-12 minutes or until the cheese is melted and the crust has browned.
- Remove the pizza from the oven and let it rest for 5 minutes. Top with 2 tablespoons fresh basil, 2 tablespoons cilantro, and 1 tablespoon peanuts before cutting into slices and serving warm.
If the carrots start to char around the edges too quickly, place a piece of foil over the pizza toppings - leave the crust exposed.
Notes
- Nutritional information is based on one 12-inch pizza cut into 8 slices.
- Rotisserie chicken is an easy shortcut and works perfectly in this recipe.
- Freshly shredded mozzarella melts more smoothly than pre-shredded cheese.
- If the carrots start to brown too quickly, loosely cover the toppings with foil while leaving the crust exposed so it can continue to crisp.
- Leftover peanut sauce makes a great dip for pizza crusts or fresh vegetables if you don't use it all.
Nutrition
Serving: 1 slice | Calories: 358 kcal | Carbohydrates: 29 g | Protein: 23 g | Fat: 18 g | Saturated Fat: 6 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Cholesterol: 44 mg | Sodium: 750 mg | Potassium: 237 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 1196 IU | Vitamin C: 11 mg | Calcium: 161 mg | Iron: 2 mg