Thai Chicken Pizza Recipe

close up on slices of pizza drizzled in peanut sauce

5 from 1 vote

This Thai chicken pizza features a creamy peanut sauce, shredded chicken, melty cheese, and fresh veggies on a crisp crust. It’s an easy, flavor-packed dinner inspired by the classic CPK favorite.

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: American, asian

Servings: slices

Calories: 324kcal

Author: Becky Hardin

Equipment

High-Powered Blender or Food Processor
Pizza Stone, Pizza Pan, or Baking Sheet

Ingredients

For the Thai Peanut Sauce:

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 or ¼ teaspoon ground ginger
2 teaspoons rice vinegar ***
3 cloves fresh garlic minced, or ¾ teaspoon garlic powder
1 teaspoon sesame oil
½ teaspoon crushed red pepper flakes

For the Pizza:

1 pound pizza dough store-bought or homemade
1½ cups shredded mozzarella cheese divided****
1 cup shredded cooked chicken *****
½ red bell pepper thinly sliced
⅓ cup red onion thinly sliced
¼ cup shredded carrots
1 green onion chopped

Optional Garnishes:

1 tablespoon chopped peanuts
fresh cilantro
Thai basil leaves
lime wedges

Instructions

Preheat oven to 475°F with a pizza stone or overturned baking sheet inside.
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, 3 cloves 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.
1½ cups shredded mozzarella cheese
Scatter the shredded chicken, pepper, onion, carrot, and green onion over the cheese. Top with the remaining cheese.
1 cup shredded cooked 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.
1 tablespoon chopped peanuts, fresh cilantro, Thai basil leaves, lime wedges

Notes

*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.

***If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar.

****You can use a different cheese, such as cheddar, in place of the mozzarella.

*****I like to grab a rotisserie chicken from the grocery store and use that because it's just so easy! But you can also make your own crockpot shredded chicken or instant pot shredded chicken.

Tips:

Let refrigerated dough sit out for 30-60 minutes before stretching. Cold dough is harder to shape and more likely to spring back.
Taste the peanut sauce first. If it’s too spicy, add a touch more peanut butter or brown sugar. If too thick, thin with water 1 teaspoon at a time.
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.
Sprinkle your pizza pan or dough with cornmeal to prevent sticking.
Don't oversaturate the dough with sauce; otherwise, the pizza may end up soggy.
Feel free to swap out any of the veggies for something you like better, such as bean sprouts or mushrooms.
If using veggies with higher moisture (mushrooms, fresh bean sprouts, pineapple), lightly sauté or pat them dry first so the pizza doesn’t get watery.
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 baking sheet as a base for your pizza. If using a pizza peel, deposit the pizza directly onto the pizza stone/baking sheet. If using a pizza pan, place the pan on top of the pizza stone/baking sheet.
Let the pizza rest for 2-3 minutes before slicing so the cheese can firm up a little.
Nutritional information does not include optional ingredients.

Make-Ahead: The Thai peanut sauce can be made up to 3 days ahead and stored in the fridge, making pizza night faster.

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.

Nutrition