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Thai Chicken Pizza

adapted from California Pizza Kitchen

Ingredients

  • Dough for pizza (recipe below- best prepared one day or at least 8 hours in advance)

Pizza topping:

  • 1 cups chicken cooked, chopped
  • 1 tablespoons plus 1/4 cup Thai Sate Sauce
  • 1/4 cup Hoisin Sauce optional
  • 1/4 cup Chili Garlic sauce optional
  • 1 1/4 cups Mozzarella cheese grated and divided
  • 2 green onions chopped
  • 2-3 tablespoons chopped peanuts
  • 1/2 cup fresh chopped cilantro divided
  • 1/3 cup bean sprouts fresh, washed and patted dry
  • 1/2 cup fresh chopped carrots

Instructions

  1. If you have a pizza stone, place in the oven on bottom rack.
  2. Preheat oven to 475 degrees.
  3. Roll out one ball of dough into a 12-14 inch circle. Place onto a 14 inch pizza pan that has been coated lightly with cornmeal or cooking spray. You should have two balls of dough remaining for future use.
  4. Toss the chicken with one tablespoon of Thai Sate Sauce, if desired. Or you may skip this step. Set aside.
  5. Mix the sauces together (Sate, Hoisin and Chili Garliand spread sauce on top of the rolled out dough.
  6. Spread one cup of cheese evenly on top of sauce.
  7. Sprinkle chicken, green onions, chopped peanuts, 1/4 cup of the cilantro, sprout and carrots on top of the cheese. Sprinkle with remaining 1/4 cup of cheese.
  8. Bake the pizza for about 8 minutes or until the pizza starts to set up. At this point, I use a pizza peel to slide the pizza directly onto the pizza stone. Cook for an additional 5-8 minutes or until the pizza is golden brown on the bottom. Remove from oven and sprinkle with remaining 1/4 cup of the fresh cilantro. Cut and serve immediately.
  9. Serves 2-4

Recipe Notes

Tips:

- Pizza- I combined the three sauces mentioned, because I don't like the heavy peanut flavor of the Sate Sauce alone. I prefer a more tangy and sweet combo with a hint of the peanut flavor sauce. Experiment to see what you like best.

You may also make the pizza as directed leaving all of the veggies off until after baking, and then placing all on top of the sauce, chicken and cheese that has been baked. This produces more of a fresh looking and tasting pizza.

-Dough- I love this dough. I kept it in the fridge for about a week the first time I made it. Really wonderful texture. It freezes well. When ready to use, take out of freezer and place on counter for about 4 hours or until thawed and no longer cold. It rolls out easily and is very easy to work.

-For specialty pizzas (such as Thai Chicken, and BBQ Chicken), I prefer to roll the crust thin, so the toppings can be center stage.