Thai Chicken Pizza
with cucumbers / cilantro / bean sprouts
Thai Chicken Pizza is more like a flatbread than traditional pizza and is loaded with both cooked and fresh Thai-inspired ingredients. There's no red sauce or cheese, but Sweet Thai Chili Sauce drizzled over the whole pizza brings it all together.
Ingredients
- Vinegar, rice - 1/4 cup
- Water - 1/4 cup + 2 Tbsp
- Sugar - 2 Tbsp
- Chili garlic sauce - 1/2 tsp
- Cornstarch - 1/2 tsp
- Lime juice - 1 tsp
- Pizza dough - 1 lb
- Flour, all-purpose - 2 Tbsp
- Rotisserie chicken - 1/2, shredded
- Peanuts - 1/2 cup, chopped
- Carrots - 4 oz, shredded (look for pre-shredded to save time)
- Shallots - 2 cloves, chopped
- Cucumbers - 6 oz, chopped
- Cilantro leaves - 2 Tbsp, chopped
- Oil, olive - 1 Tbsp
- Bean sprouts (opt) - 1 cup
Nutrition Facts
Prep
- Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. (Resting dough gives gluten time to chill out, which makes the dough much more pliable.)
- Rotisserie chicken - (Skip if already shredded on Tuesday.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
- Make sauce - (Skip if made ahead on Wednesday.) Combine vinegar, first part of water, sugar, and chili garlic sauce in a small saucepan over medium heat. Simmer until sugar has dissolved and sauce has reduced a bit, 4 to 5 minutes. In a separate bowl, whisk together second part of water and cornstarch. Pour water-cornstarch mixture into sauce and continue simmering for 1 minute more to thicken. Remove sauce from heat and stir in lime juice. Taste the sauce and add some more chili garlic sauce if you’d like it spicier. (Can be done up to 5 days ahead)
- Peanuts / Carrots / Shallots - Prep as directed. Store peanuts in one container. Combine carrots and shallots. (Can be done up to 5 days ahead)
- Cucumbers / Cilantro - Prep as directed.
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Make
- Heat oven to 425F / 218C.
- Brush a sheet pan with some oil.
- Using hands, stretch out pizza dough to cover sheet pan.
- Bake dough on top rack for 3 minutes without toppings. (This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.)
- Toss chicken, shallots, peanuts, and carrots in olive oil. Spread out over pizza dough. Drizzle Thai Chili Sauce over top of pizza.
- Return pan to oven and continue baking pizza until crust is golden brown, 8 to 10 minutes more.
- Remove pizza from oven and top with cucumbers, cilantro, and bean sprouts.
- Slice into wedges and serve!
Nutrition Facts
Reviews
Ratings
30 reviews
Very easy - I used Naan bread for the crust as has been done in other recipes - makes a quick and crispy crust.
0 HelpfulReally enjoyed this pizza. Next time I will make a little more sauce than called for in the two serving recipe. Will definitely make this again and again.
0 HelpfulGood, but wouldn't go out of my way to make it again. I liked the flavors and love using things for 2 meals (the sauce & chicken). Just wasn't one we thought we have to make again anytime soon.
0 Helpfulsoooo good! ended up using chicken tenderloins instead of rotisserie style. Cucumbers are essential!
0 HelpfulI would definitely make again. Added peanut satay as base sauce and included a little coleslaw with the carrots. No bean sprouts (we are purchasing every two weeks in Montana during shelter in place). Used homemade dough and Kirkland canned chicken.
0 HelpfulI went a little rogue on this recipe, but we liked it a lot. I did add a peanut satay sauce as a base sauce on the crust (grabbed the sauce recipe from an archive recipe). Subbed zucchini for the cucumbers and added a bit of mozzarella on top. Served the Thai chili sauce as a dipping sauce on the side! It was delicious!
1 Helpful