Combine sauce ingredients in a food processor or small blender and pulse until well combined. If necessary, add water to thin it out a bit to ease spreading.
⅓ cup natural peanut butter, 3 tablespoons sriracha, 2-3 tablespoons water, 2 tablespoons brown sugar, 2 tablespoons low-sodium soy sauce, ½ tablespoon freshly grated ginger, 2 teaspoons rice vinegar, 1½ teaspoons minced fresh garlic, 1 teaspoon sesame oil, ½ teaspoon crushed red pepper flakes
Stretch and shape pizza dough and place on a pizza peel or pan. Dock the dough with a fork to keep it from springing back on itself.
1 pound pizza dough
Spread the peanut sauce over the surface of the dough.
Scatter 1 cup of the cheese over the sauce. Scatter the shredded chicken, pepper, onion, carrot, and green onion over the cheese. Top with the remaining cheese.
1½ cups freshly shredded mozzarella cheese, 1 cup cooked shredded chicken, ½ red bell pepper, ⅓ cup red onion, ¼ cup shredded carrots, 1 green onion
Bake for 8-12 minutes, or until the crust is golden and the cheese is melted. Remove the pizza from the oven and garnish it with the peanuts, cilantro, and basil, then serve.
If you can't have peanut butter/peanuts, you can use a different nut butter, tahini, or sunflower seed butter instead. Feel free to omit the crushed peanut topping.
For a gluten-free alternative, you can use tamari or coconut aminos in place of the soy sauce.
In place of the fresh ginger, you can use ⅛ teaspoon of ground ginger.
If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar.
In place of the fresh minced garlic, you can use ¾ teaspoon of garlic powder.
You can use a different cheese, such as cheddar, in place of the mozzarella.
Feel free to swap out any of the veggies for something you like better, such as bean sprouts or mushrooms.
Easily roll out the pizza dough into a circle using a rolling pin or gently stretch it with the tips of your fingers while rotating as you go.
Don't oversaturate the dough with sauce; otherwise, the pizza may end up soggy.
Make sure your oven is super hot! You may want to preheat to 500°F, then reduce to 475°F just before adding the pizza to ensure a crisp crust and an even bake.
Use a pizza stone or an overturned sheet pan as a base for your pizza. If using a pizza peel, deposit the pizza directly onto the pizza stone/sheet pan. If using a pizza pan, place the pan on top of the pizza stone/sheet pan.
Storage: Store Thai chicken pizza in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.