Thai Chicken Pizza
Crisp crust pizza with sweet and spicy peanut sauce, chicken and Thai-inspired toppings. Our family's favorite!
Serves 2-4 per pizza, makes two pizzas.
Ingredients
Two pack of thin crust pre-made pizza rounds
(Can also use floutas for individual sized mini-pizzas)
Olive oil
One pound chicken, can be breast or tenderloins
Bottled peanut sauce
Finely shredded mozzarella or italian blend of shred cheeses - a hefty handful per pizza, around 2 cups total
Shredded parmesan - 1/4 cup or less per pizza
Green onions - chooped, about a cup
Carrotsl - shredded or minced in a food processor, about a cup (could also be done with a peeler or microplane, just need cery thin or very small pieces)
Bean sprouts - can be fresh (hard to find) or canned
Water chestnuts, slivered (optional, we started adding these when we couldn't get fresh bean sprouts, as we like that crunch)
Chopped peanuts - about 1/3 cup per pizza
Instructions
First prepare all the veggies - drain sprouts & pat dry with paper towels, chop green onions, water chestnuts. Mince, shred carrots. Set everything aside.
Portion out your toppings to have ready - cheeses, chopped peanuts, bottles of olive oil and peanut sauce.
Sear the chicken in a pan on the stove, cooking on medium in a small amount of olive oil or use a pan spray, your choice. Season with a SMALL amount of salt and pepper, and any other items you prefer to season chicken - for instance you could add liquid smoke, paprika, lemon pepper - this bit of basic underlying seasoning is up to you and not a huge deat to the overall taste.)
When the chicken is no longer pink, turn off the heat and begin to shred the chicken with forks, tongs, etc. Once that is done, drizzle some peanut sauce over the shredded chicken (about 1/3 cup) and sear on medium-high heat to caramelize the sauce onto the meat. You can add extra heat if you like with a sprinkle of cayenne pepper, or use less sauce to dampen the heat.
Preheat oven to 425 F.
Place your crusts on pizza pan or cookie sheet, or cookie rack used upside down (this can give you a crisper crust but WATCH for burning)
Prep your pizza crusts by brushing each with olive oil, only about a teaspoon or so for each, a light glaze. Follow that up with a generous amount of peanut sauce smoothed out as you would tomato sauce, approx a half cup per pizza. Can use your brush from the oil or a spoon to smooth out the sauce.
Begin to layer your pizzas - chicken, thin layer mozz, sprouts, water chestnuts, carrots, green onions, more cheese, and a final sprinkle of carrot and green onion for the top, then the chopped peanuts. Up to you if you would like to add a final drizzle of peanut sauce on the top - sometimes we do, sometimes not.
Bake 10-15 minutes - keep watch for your cheese to melt and brown, without letting the crusts burn. Adjust time for your oven.
Once done, pull pizzas out and let cool for a few minutes before cutting. Sprinkle the shredded parm on each slice as you serve it.
This pizza goes really well with a refreshing iced tea, or a nice light beer. Enjoy!
Filed as
Dinner
