Thai Chicken Pizza

A round pizza topped with cheese, chopped cilantro, bean sprouts, peanuts, and a drizzle of sriracha sauce, with extra peanuts in a bowl and cilantro leaves scattered around on white parchment paper.

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This Thai Chicken Pizza is a delightful blend of vibrant Thai flavors atop a crispy, thin crust. When you cannot decide between Thai takeout or pizza, this is the recipe for you!

Prep Time20

Cook Time8

Total Time28

Course: Main Course

Cuisine: American, Thai

Keyword: Carrot, Cilantro, Ginger, Green Onion, Mozzarella, Peanut Butter, Pizza, Sesame Oil, Soy sauce

Servings:

Author: Nicole

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

To store leftover Thai chicken pizza, place a single layer of slices in an airtight container, cover with wax paper or foil, and lay any remaining slices on top. Refrigerate for up to 3 days.

To reheat leftover pizza , use a non-stick skillet set to low heat, covering it with a lid for about eight minutes to ensure the crust remains crispy and the cheese melts perfectly.

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