Thai Chicken Pizza – Add a little variety to pizza night!
I love pizza night. I could honestly eat pizza almost every night of the week without getting tired of it. I usually go with something simple, like the pesto, tomatoes, and cheese combination I did here, but every once in a while I love doing something a little over the top.
Thai Chicken Pizza is one of my favorites from California Pizza Kitchen. I found a great recipe at Sweet Anna’s that’s almost a copycat for what I had at the restaurant. (Hers is beautiful!)
I tinkered with the amounts to make the recipe more my own and added a few veggies to make it more like what I remembered at California Pizza Kitchen. Different from your average pepperoni-and-cheese and still scratches the pizza night itch, this pizza was delicious!
2 Tbsp warm water, for thinning the sauce (more to taste)
For the pizza:
1 pizza crust
3/4–1c cooked, cubed chicken
1/2 red bell pepper, diced
1/4c shredded carrots
2 green onions, sliced
2 Tbsp fresh cilantro, minced
2 Tbsp fresh basil, minced
2 Tbsp cashews (or peanuts), roughly chopped
additional sweet chili sauce for drizzling
For the sauce:
In a small bowl, stir together peanut butter, soy sauce, vinegar, sweet chili sauce, sesame oil, and ginger. Taste and add additional soy sauce, chili sauce, or vinegar as desired. Thin the sauce with about 2 Tbsp of water. You may need a little more, depending on what peanut butter you use.
For the pizza:
Pre-bake the crust at 500 degrees for about 8-10 minutes, or until it’s set and just starting to turn golden. Remove from the oven and let cool for a few minutes before topping.
Spread the thai peanut sauce over the crust. Add cheese, chicken, bell peppers, green onions, and carrots. Bake another 8-10 minutes, or until deep golden brown and cheese is melty. Sprinkle with cilantro, basil, and cashews. Drizzle with additional sweet chili sauce if desired.
Makes 1 (10-12 inch) pizza
*I prefer natural peanut butter containing only peanuts and salt