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This Thai Chicken Pizza is a delightful blend of vibrant Thai flavors atop a crispy, thin homemade crust. When you cannot decide between Thai takeout or pizza, this is the recipe for you!
Why You’ll 🫶🏻 this Pizza
Preparing this pizza always excites me, thanks to the delightful fusion of bold and fresh flavors. The creamy peanut sauce, with its subtle sweetness and tangy notes, complements the smoky grilled chicken perfectly. Each bite delivers a rich yet refreshing flavor experience that keeps me wanting more. Happy cooking! ~Nicole
Key Ingredients for Thai Chicken Pizza
Homemade Pizza Dough is created using just six essential ingredients: flour, yeast, water, salt, olive oil, and sugar. This simple preparation process involves minimal kneading and a brief rising period, resulting in a delightful, soft, and chewy crust.
Peanut Sauce has a creamy base from peanut butter, while rice vinegar adds a delightful tang. The saltiness of soy sauce balances the flavors, and the warmth of ginger and garlic deepens the overall taste. A sprinkle of red pepper flakes brings in a touch of heat, and a splash of lime juice infuses the sauce with a refreshing, zesty brightness.
Shredded Chicken is the hearty protein that tops the creamy peanut sauce. I like to marinate a chicken breast in my Ginger-Soy Sauce with Scallions for at least 30 minutes and up to 4 hours, then grill it on my grill pan for a deep flavor. That extra step is optional, but it is really good!
Mozzarella is the ooey-gooey cheese that tops the pizza. It has a mild flavor and an excellent melting property.
Carrots and Green Onions bring a delightful crunch and a burst of color to the dish. The shredded carrots add a hint of sweetness, while the green onions offer a subtle onion flavor that elevates the overall taste.
Cilantro, Mung Bean Sprouts, and Peanuts bring a delightful freshness, crunch, and nutty flavor to Thai chicken pizza. Cilantro adds a vibrant, herbal essence, while mung bean sprouts provide a satisfying crispness. The peanuts add a rich, savory depth that elevates the dish’s overall flavor.
Sriracha adds a delightful kick of spice and tanginess to dishes. When paired with peanut sauce, it results in a wonderfully harmonious blend of sweet and spicy flavors.
Equipment Needed
Tips for Making Thai Chicken Pizza
- I like to marinate a chicken breast in my Ginger-Soy Sauce with Scallions for at least 30 minutes and up to 4 hours, then grill it on my grill pan for a deep flavor. That extra step is optional, but it is really good!
- Place a baking stone on the middle shelf of your oven (unless you know your oven well enough to place it on a different shelf) and preheat on the highest setting (about 575ºF) for at least an hour. While the oven is heating, prep the chicken, carrots, green onion, and cheese. Shape the ball of pizza dough into a 12- to 14-inch pizza, about ¼-inch thick, slightly thicker towards the edge. Transfer the dough to a pizza peel or inverted baking sheet that has been lightly dusted with flour or cornmeal. Brush the outer edge of the dough with Extra-virgin olive oil. Spread the peanut sauce over the dough. Scatter the chicken, carrot, green onion, and cheese over the peanut sauce. Bake for 7-9 minutes, then remove the pizza and garnish with cilantro, bean sprouts, peanuts, and drizzle with Sriracha.
Substitutions and Variations
- Use a vegan or plant-based cheese instead of traditional dairy mozzarella.
- Use store-bought pizza dough or pre-made pizza crusts, such as Stonefire Artisan Thin-Crust or Boboli.
- Substitute the green onion with thinly sliced red onion.
- Add thinly sliced red bell pepper for a sweet taste.
- Substitute the reduced-sodium soy sauce with tamari or coconut aminos.
- Substitute the fresh ginger with ¼ teaspoon of ginger powder.
Serving Suggestions
Thai chicken pizza complements fresh salads beautifully, such as a refreshing Asian Cucumber Ribbon Salad or a zesty Asian Slaw.
Other pizzas you may enjoy…
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Thai Chicken Pizza
Equipment
Ingredients
- 1 (13 ounce) ball of pizza dough, Homemade or store-bought
For the Peanut Sauce
- 3 tablespoons peanut butter, smooth or chunky
- 2 teaspoons unseasoned rice wine vinegar
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon freshly grated ginger
- 1 small garlic clove, finely grated on a microplane
- 1 teaspoon granulated sugar
- ½ teaspoon toasted sesame oil
- 2 tablespoons freshly squeezed lime juice
For the Toppings
- 1 cup (about 4 ounces) shredded chicken breast
- ¼ cup thinly sliced green onion, white and green parts
- ¼ cup grated carrot, about 1 small carrot
- 1 ½ cups (12 ounces) grated mozzarella
For the Garnish
- ¼ cup chopped fresh cilantro
- ½ cup fresh mung bean sprouts
- 2 tablespoons chopped roasted peanuts
- Sriracha to taste, optional
Instructions
- Place a baking stone on the middle shelf of your oven (unless you know your oven well enough to place it on a different shelf) and preheat on the highest setting (about 575ºF) for at least an hour.
- In a small bowl, whisk together the peanut butter, vinegar, soy sauce, ginger, garlic, sugar, sesame oil, and lime juice.
- On a lightly floured surface, shape the ball into a 12 to 14-inch pizza, about ¼-inch thick, slightly thicker towards the edge. Transfer the dough to a pizza peel or inverted baking sheet that has been lightly dusted with flour or cornmeal.
- Brush the outer edge of the dough with Extra-Virgin olive oil. Spread the peanut sauce over the dough. Scatter the chicken, carrots, green onions, and cheese over the sauce. Bake until the crust is puffy and slightly charred on the edge, about 7-9 minutes. Remove the pizza from the oven and garnish with cilantro, peanuts, mung bean sprouts, and a drizzle of sriracha. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
