Thai Chicken Pizza

20130730-ThaiChickenPizza-TextWEB4

The Honey and I have a Sunday night tradition which involves two staples: homemade pizza and dvr catch up. It’s our favorite way to cap off the weekend and wind down before the Monday morning alarm goes off.

We generally opt for fresh veggie toppings from our little garden – tomato slices, spring onions, peppers and fresh herbs – but lately we’ve been experimenting with some new flavors, like this Thai chicken pizza topped with grilled chicken, peanut sauce, and lots of fresh veggies.

This one was such a hit, it was the Honey who actually suggested I make it for Swoon – I’m sure in the interest of sharing it with you lovelies, and not just so that I would make it again this week to shoot for the site!

Thai Chicken Pizza | Fork Knife Swoon

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Thai Chicken Pizza | Fork Knife Swoon

Thai Chicken Pizza


  • Author: Fork Knife Swoon
  • Prep Time: 18 mins
  • Cook Time: 12 mins
  • Total Time: 30 mins
  • Yield: 4 Servings 1x

Ingredients

Scale
  • 1 lb pizza dough
  • 23 tbsp all-purpose flour (for rolling out the dough)
  • 11/2 cups peanut sauce (found in the Asian/International aisle of most supermarkets)
  • 11/2 cups grilled/cooked chicken breasts, roughly chopped
  • 11/2 cups mozzarella cheese, grated
  • 1 tbsp fresh lime juice
  • 1 tbsp rice wine vinegar
  • 1 tsp fresh ginger, minced
  • 1 tsp fresh garlic, minced
  • 1 cup shredded carrots
  • 1 cup shredded radicchio or purple cabbage
  • 3/4 cup scallions, chopped
  • 1 tbsp (packed) fresh basil leaves, chopped
  • kosher salt and freshly-ground black pepper, to taste
  • optional toppings: sliced chiles, chopped peanuts, fresh limes, a dash of siracha

Instructions

  1. Preheat the oven to 400 degrees. Remove the dough from the refrigerator and let rest for 15-30 minutes. On a lightly-floured work surface, roll out the dough into a 16 to18-inch circle.
  2. Spread 1 cup of the peanut sauce over the dough, leaving about a 1-inch border around the edges. Sprinkle with half of the cheese. Toss the chicken with the remaining peanut sauce, and arrange in an even layer on top of the cheese.
  3. Transfer the dough to the oven and bake for 10-15 minutes on a pizza stone or pizza pan, until the cheese is melted and bubbly.
  4. Meanwhile, in a medium-sized mixing bowl, combine the lime juice, vinegar, ginger and garlic. Toss with the carrots, cabbage, scallions, basil, and chile slices (if using). Season with salt and pepper, to taste.
  5. Top the pizza with the slaw mixture, and return to the oven. Cook for 1-2 minutes under the broiler until the crust is golden brown and the cheese is bubbly. Serve warm with extra limes, chopped peanuts, and/or siracha.

Notes

We almost always purchase fresh pizza dough from the supermarket – it’s fast, easy, and still tastes wonderfully “homemade.” This particular time we got the dough from Harris Teeter, but I know Whole Foods, Trader Joe’s, Publix, and many other supermarkets also carry fresh pizza dough. Use the suggested baking temperature and directions from your specific dough recipe/package – they may differ slightly from our method.

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7 Comments

  1. 12.31.16
    Brad said:

    I have made this pizza several times now and my family loves it. Tastes great and looks great too. I marinate the chicken in a mix of 1 part honey, 1 part teriyaki and 8 parts pineapple juice for at least a few hours first and that adds a little twist to the recipe.

  2. 4.3.15
    Crystal said:

    DeLiCiOuS!!! Thank you for this recipe. I added the second part of the cheese just prior to adding the layer of veggies. Next time I will prep my ingredients early in the day to save time. I love to find a recipe for peanut sauce so I can make rather than buy. 🙂

  3. 1.1.14
    Dana L. said:

    So yummy! This is my second time making this pizza, and I love it! I noticed this time though, that there aren’t directions for when to add the second half of the cheese!? I’m sure most people can figure it out, as I have, and come out with a delicious final product. Thanks!

  4. 8.2.13

    I saw this on Food Gawker and I love the recipe and picture – pinned!

  5. 8.1.13
    Sandi said:

    Yum! It looks amazing! I am sure it is delicious!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021, and may not be used without permission.