Thai Chicken Pizza
A flavorful pizza with a creamy peanut sauce, shredded chicken, crisp vegetables, and melted mozzarella.
Servings: 8 servings
Ingredients
- 1 large thinly rolled out pizza dough
- 3 tablespoons peanut butter smooth or chunky
- 2 teaspoons rice vinegar
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon freshly grated ginger
- 2 teaspoons honey
- 1/2 teaspoon sesame oil
- 2-3 tablespoons water to thin sauce as needed
- 1 heaping cup cooked, shredded chicken
- 1/4 cup chopped red or green onion
- 3 tablespoons shredded carrot moisture squeezed out
- 1 1/4 cups freshly shredded mozzarella cheese
- 1/4 cup fresh cilantro chopped, for garnish
Instructions
- Preheat the oven to 475°F (245°C) and position a rack in the center.
- Make the peanut sauce: combine peanut butter, rice vinegar, soy sauce, olive oil, crushed red pepper flakes, grated ginger, honey, and sesame oil in a food processor or blender.
- Blend, adding 2 to 3 tablespoons of water as needed, until the sauce is smooth and spreadable in consistency; set aside.
- Place the rolled-out pizza dough on a baking sheet or pizza stone and spread the peanut sauce evenly over the surface, leaving a small border for the crust.
- Scatter the shredded chicken evenly over the sauce, then sprinkle with chopped onion and drained shredded carrot.
- Top with the shredded mozzarella, distributing it evenly.
- Bake the pizza in the preheated oven for 7 to 12 minutes, or until the crust is cooked through and the cheese is bubbly and lightly browned.
- Remove from the oven and sprinkle with chopped fresh cilantro before slicing and serving.
Equipment
- Oven
- food processor or blender
- rolling surface or baking sheet
- Measuring spoons
- measuring cups
- spatula or spoon
- oven thermometer (optional)
Notes
- The peanut sauce can be made 3–5 days ahead and stored in the refrigerator.
- The assembled pizza can be prepared a few hours before baking.