Thai Chicken Pizzawith 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.
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
This meal has 2 reviews
Suggestion- Use peanut butter on the flat bread! And lessened the vinegar and increased the cornstarch. We didn't have any peanuts and so we used peanut butter and the kids loved it! We made the dough so it was a great weekend meal since making the dough takes a bit of time. Happy to use the rotisserie chicken. Once the dough was made it came together quickly. I made a quick side salad because we felt it needed something else too
Our sweet chili sauce didn't thicken much and tasted very vinegary so we tinkered with it adding more sugar and cornstarch and it finally came together. We also used naan because once we had CS naan pizzas there was no way I was fighting with pizza dough ever again. This is a little odd calling it a "pizza". No sauce or cheese but it was good and interesting. Loved that it used rotisserie instead of cooking the chicken.