For another twist on a classic, this Thai Chicken Pizza combines a crowd favorite with an addicting peanut sauce.
For as much as I adore peanut sauce, I’ve surprisingly only shared one recipe that uses it so far on the blog. And that just seems wrong. While I contemplated making a healthier noodle dish with it, the idea of peanut sauce on pizza was just too enticing to not give it a shot.
By now, you’ve probably notice that I’m not a traditionalist when it comes to pizza toppings. From my beet pesto pizza to the blog-favorite chicken and blackberry pizza, I love experimenting with different combinations that you won’t always find at your local pizza joint. In fact, I don’t think I have a traditional pizza recipe on the blog at all. And it’s not that I don’t love a classic pizza (give me a place with a solid margarita pizza and I’m happy), but when I’m home I like to find new ways to use ingredients already in my pantry or leftover in the fridge.
This recipe is perfect if you have any leftover cooked chicken and/or green onions. I don’t know about you, but I rarely get through all the green onions in a bag before they go bad. But in my efforts to do more meal planning to help cut back on food (and time) waste, this pizza fits the bill perfectly!
As you won’t use up all the peanut sauce when making this pizza, stay tuned for my Saturday THT Meal Planning Guide post for a recipe that will help you use up the rest of it. Not following the meal plan? No worries, the sauce is delicious drizzled over a salad, a stir-fry, or a bowl of roasted/steamed vegetables. It keeps for about a week in the fridge.
So here’s a toast to recovering from St. Patrick’s Day weekend with a deliciously peanut-y pizza!
Thai Chicken PizzaPrint Recipe
- 1 large chicken breast, cooked and diced
- 2 green onions, diced
- 1 red pepper, cut into thin strips
- 1 whole wheat pizza dough
- 1/3 cup shredded mozzarella cheese
- ¾ cup peanut sauce (recipe below)
- Addicting Peanut Sauce (makes 1 cup):
- ½ cup chunky natural peanut butter
- ½ cup hot water
- 2 tsp sugar
- 1 tablespoon low sodium soy sauce
- 1 tsp apple cider vinegar
- 1 tsp ground fresh ginger
If you don't have any leftover cooked chicken, first preheat oven to 350F. Place chicken breast on baking sheet and drizzle with olive oil and sprinkle a pinch of salt and pepper. Bake for 30 minutes or until just cooked through. If your chicken is already cooked, preheat oven to 425F.
Meanwhile, prepare the rest of the ingredients. Slice the green onions and red pepper. Prepare peanut sauce by whisking together all peanut sauce ingredients. Store remaining ¼ cup of peanut sauce in an airtight container in the fridge.
Once chicken is cooked, remove from oven and let rest while you prepare the crust. Increase oven temperature to 425F.
Roll whole wheat pizza dough out on a floured surface to form a thin crust.
Place pizza dough on pizza stone or baking sheet. Spread ¾ cup peanut sauce evenly over crust. Next top with shredded cheese and vegetables. Cut chicken into bite-sized cubes and place on pizza.
Bake pizza for 20-25 minutes, or until the crust is browned.
Remove from oven, cut into 8 equal slices, and dig in!