Thai Chicken Pizza

Oh my gosh, I love Thai food. I try to go to a Thai restaurant for dinner whenever I can. It must be all the vibrant flavors: lemongrass, coconut, peanut …. ooh, I’m really drooling now!

I came up with this recipe for Thai Chicken Pizza after hosting a sushi rolling party. I had tons of yummy cut-up veggies left over and some fresh flat-bread rounds and so this recipe was born. This is a great supper to make when you need to clean out your vegetable drawer or use produce from your garden. It turned out so well the first time that I made it, my family requested it again.

This pizza might just become a favorite around your house too!

 Thai Chicken Pizza

Makes 2 large flat-bread pizzas or 4 large pita pizza rounds.

Ingredients:

2 flat-bread rounds, you can also use naan, or 4 pita breads*

2 tablespoons extra-virgin olive oil, plus more for drizzling on chicken and crusts

salt and pepper

basil dried herb blend

2-3 carrots, julienned

1 large onion, diced

½ of a green bell pepper, diced

1 red bell pepper, diced

1 zucchini, julienned

4 cloves worth of jarred minced garlic

Peanut Sauce (recipe below)

2-3 boneless, skinless chicken breasts, chopped or shredded

  • For the chicken, you can either use a rotisserie chicken from the store, or bake your own.  The chicken is done when there is no pink in the center and the juices run clear.

My Thai Peanut Sauce

about 1 cup of creamy peanut butter

3 ½ tablespoons low sodium soy sauce

2 tablespoons mild, sweet red chili sauce (I buy this in a glass bottle at the market)**

1-2 turns of the pan of coconut milk (you can substitute regular milk)

2 ½ tablespoons fresh lime juice

sprinkling of red pepper flakes

Directions:

Preheat the oven to 350°F.

Drizzle the chicken breasts with extra-virgin olive oil and season with salt and pepper.  Place the chicken breasts on a lightly greased pan and bake for 30-45 minutes.

While the chicken is baking, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Saute vegetables and garlic for 5-10 minutes until just soft.

Look at all the wonderful colors! This should be called Rainbow Pizza!

Add the peanut sauce ingredients to pan and stir to combine. Chop the baked chicken breasts and add them to the skillet.

Slather the crusts of your choice with extra-virgin olive oil and a sprinkling of dried herbs. Bake the crusts at 400°F for 5-7 minutes, just to crisp them up slightly. Watch the crusts carefully so they do not burn or overcook!

Simmer chicken/vegetable/sauce mixture for a few minutes until sauce thickens. Spoon onto pita bread crusts, leaving a little space at the edges. Cut into pizza slices.

Optional: garnish with fresh cilantro, bean sprouts, or lime wedges.

Cooking Notes:

* I like to use fresh breads for the crust and I find flat-breads, naan, and pitas at Asian or Middle Eastern markets. Be warned that since these breads are fresh, they do not have the same preservatives as processed breads and they taste best when purchased on the day they are to be used.

** My family likes a relatively mild spice level. If you love spicy food, you can bump up the heat of this recipe by using a spicier chili sauce and more red pepper flakes.

Sometimes I add button mushrooms, fresh ginger paste, lemongrass paste, or sesame oil to this recipe. The great thing about this pizza is that you can really make it your own with whatever items you have around the house. Omit the chicken and add more vegetables or tofu to make it vegetarian!

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