Gourmet Thai Chicken Pizza Recipes

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THAI CHICKEN PIZZA



Thai Chicken Pizza image

Thai Chicken Pizza with mozzarella, chicken, shredded carrots, and a perfect thai sauce.

Provided by Lauren Allen

Categories     Main Course

Time 25m

Number Of Ingredients 15

1 large thinly rolled out pizza dough
3 Tablespoons peanut butter (smooth or chunky)
2 teaspoons rice vinegar
2 teaspoons low-sodium soy sauce
1 teaspoon olive oil
1/2 teaspoon crushed red pepper flakes
1 Tablespoon freshly grated ginger
2 teaspoons honey
1/2 teaspoon sesame oil
2-3 Tablespoons water
1 heaping cup cooked, shredded chicken
1/4 cup chopped red or green onion
3 Tablespoons shredded carrot (, moisture squeezed out)
1 1/4 cups freshly shredded mozzarella cheese
1/4 cup fresh chopped cilantro

Steps:

  • Preheat oven to 475 degrees F.
  • Peanut Sauce: In food processor or blender, combine peanut butter, vinegar, soy sauce, oil, red pepper flakes, ginger, honey and sesame oil. Add enough water to thin to a smooth sauce spreading consistency. Set aside.
  • Assemble: Spread peanut sauce over the surface of pizza crust.
  • Scatter chicken pieces over top and sprinkle with green onions, carrot and cheese.
  • Bake for 7-12 minutes or until crust is cooked and cheese is bubbly. Remove from oven and garnish with fresh cilantro.

Nutrition Facts : Calories 240 kcal, Carbohydrate 29 g, Protein 10 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 457 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

THAI CHICKEN PIZZA



Thai Chicken Pizza image

"I came up with this recipe after trying a similar appetizer pizza at a restaurant," says Cheryl Taylor of Ortonville, Michigan. "It's a great way to use up leftover grilled or baked chicken. And it's a breeze to vary based on everyone's tastes."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 slices.

Number Of Ingredients 12

1 prebaked 12-inch pizza crust
1 tablespoon olive oil
4 ounces ready-to-serve roasted chicken breast strips
2 to 3 large fresh mushrooms, thinly sliced
1/4 cup plus 2 tablespoons Thai peanut sauce, divided
2 cups shredded part-skim mozzarella cheese, divided
1/4 cup thinly sliced red onion
1/2 cup fresh snow peas, halved
1/4 cup chopped sweet red pepper
1/4 cup julienned carrot
2 green onions, sliced
1/2 cup salted peanuts

Steps:

  • Place crust on an ungreased 12-in. pizza pan; brush with oil. In a small bowl, combine the chicken, mushrooms and 1/4 cup peanut sauce; spread over crust. Sprinkle with 1 cup cheese. , Layer with the red onion, snow peas, red pepper and carrot. Sprinkle with remaining cheese. Top with green onions and peanuts. Drizzle with remaining peanut sauce. , Bake at 450° for 10-12 minutes or until cheese is melted.

Nutrition Facts : Calories 326 calories, Fat 16g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 777mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

THAI CHICKEN PIZZA



Thai Chicken Pizza image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 pizza dough, any brand
1/2 cup duck sauce or plum sauce
1/2 teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack cheese
1/2 red bell pepper, thinly sliced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it
4 chicken breast cutlets, 1/2 pound
2 tablespoons honey
2 tablespoons rice wine vinegar or cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 cup bean spouts, a couple of handfuls
Palm full cilantro leaves, chopped
1/4 cup chopped peanuts, 2 ounces

Steps:

  • Preheat oven to 425 degrees F.
  • Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.
  • Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.
  • While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.
  • Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.

SAUCY THAI CHICKEN PIZZAS



Saucy Thai Chicken Pizzas image

Contributor Gigi Miller, from Stoughton, Wisconsin, provided a fabulous recipe for sweet and saucy chicken thighs that she serves with rice. We took it a step further, and used the chicken and sauce to make this restaurant-inspired Thai pizza. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 2 pizzas (6 slices each).

Number Of Ingredients 14

3 pounds boneless skinless chicken thighs
3/4 cup sugar
3/4 cup reduced-sodium soy sauce
1/3 cup cider vinegar
1 garlic clove, minced
3/4 teaspoon ground ginger
1/4 teaspoon pepper
1 cup Thai peanut sauce
2 prebaked 12-inch pizza crusts
2 cups coleslaw mix
2 cups shredded part-skim mozzarella cheese
4 green onions, thinly sliced
1/2 cup chopped salted peanuts
1/4 cup minced fresh cilantro

Steps:

  • Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Preheat oven to 450°. Remove chicken from slow cooker; discard cooking juices. Shred chicken with 2 forks; transfer to large bowl. Add peanut sauce; toss to coat., Place crusts on 2 ungreased 12-in. pizza pans or baking sheets. Spoon chicken mixture over crusts; top with coleslaw mix and cheese. Bake 10-12 minutes or until cheese is melted. Sprinkle with green onions, peanuts and cilantro.

Nutrition Facts : Calories 522 calories, Fat 23g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 803mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 2g fiber), Protein 37g protein.

HOMEMADE THAI CHICKEN PIZZA



Homemade Thai Chicken Pizza image

Enjoy spicy Thai flavors on a crispy pizza crust for a fusion dinner the whole family will love.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 16

1/4 cup light coconut milk
1/4 cup peanut butter
1 tablespoon Thai red curry paste
1 tablespoon rice wine vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon finely chopped gingerroot
2 cloves garlic, finely chopped
1 1/2 cups shredded deli rotisserie chicken breast
3/4 cup red bell pepper, cut into thin bite-size strips (2x1/4x1/4 inch)
3 tablespoons honey
1 1/2 teaspoons toasted sesame oil
1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1 cup part-skim shredded mozzarella cheese (4 oz)
3 tablespoons thinly diagonally cut scallions
3 tablespoons chopped roasted peanuts
3 tablespoons chopped fresh cilantro

Steps:

  • Heat oven to 400°F. Spray dark 15x10x1-inch pan with cooking spray.
  • In small bowl, beat Sauce ingredients with whisk. Set aside.
  • In medium bowl, mix chicken, bell pepper, honey and sesame oil; toss to coat. Set aside.
  • Unroll dough; place in pan. Starting at center, press out dough to edges of pan. Bake about 7 minutes or until edges of crust just begin to turn golden brown. Spread sauce evenly over partially baked crust, leaving 1/2 inch border around edges. Sprinkle cheese evenly over sauce. Top with chicken mixture.
  • Bake 8 to 12 minutes or until edges are golden brown and cheese is melted.
  • Top with Toppings. Cut and serve immediately.

Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 40 mg, Fat 3, Fiber 2 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 11 g, TransFat 0 g

THAI CHICKEN PIZZA



Thai Chicken Pizza image

Categories     Cookies     Salad     Sauce     Chicken     Side     Bake

Yield 2 to 4 servings

Number Of Ingredients 18

1 pizza dough
1/2 cup duck sauce or plum sauce
1/2 teaspoon red pepper flakes
1 10-ounce sack (2 cups) shredded provolone or Monterey Jack cheese
1/2 red bell pepper, cored, seeded, and thinly sliced
1 tablespoon vegetable oil
2 tablespoons tamari
1 rounded tablespoon smooth peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning, such as McCormick's Montreal Steak Seasoning (eyeball it)
4 chicken breast cutlets, 1/2 pound total
2 tablespoons honey
2 tablespoons cider vinegar or any white vinegar on hand
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, white and green parts, chopped
1 cup bean sprouts, a couple of handfuls
A palmful of fresh cilantro leaves, chopped
1/4 cup chopped roasted peanuts

Steps:

  • Preheat the oven to 425°F. Form the pizza crust on a pizza pan or cookie sheet. Top it with duck or plum sauce, spreading it around like you would pizza sauce. Sprinkle the pizza with some red pepper flakes, then top it with the cheese and bell peppers. Bake until golden and bubbly, 15 to 17 minutes.
  • In a small bowl, combine the vegetable oil, tamari, and peanut butter with the hot sauce and grill seasoning. Use the microwave to loosen up the peanut butter if it is too cold to blend into sauce; 10 seconds ought to do it. Coat the chicken evenly with the mixture and let it stand for 10 minutes. Preheat a grill pan or nonstick skillet over medium-high heat. Cook the chicken cutlets for 2 to 3 minutes on each side, or until firm. Slice the chicken into very thin strips.
  • While the chicken cooks, mix the honey and vinegar in a medium bowl. Add the cucumber and turn to coat in the dressing.
  • When the pizza comes out of the oven, top it with the chicken, scallions, sprouts, and cilantro. Drain the cucumbers and scatter them over the pizza. Garnish the pizza with peanuts, cut it into 8 wedges, and serve.
  • Tidbit
  • If you use a 13.7-ounce tube of refrigerator pizza dough you'll get one rectangular pizza; if you prefer to stretch your own into a circle, use up to a 1-pound ball of fresh dough.

THAI CHICKEN PIZZA



Thai Chicken Pizza image

An easy version of the California Pizza Kitchen favorite. I like to use the Italian pizza crust (Boboli) because it is quick, but you could also adapt it to use your own favorite pizza crust. A good one I like here on Zaar is Recipe #8497 posted by Steve Sickenberger.

Provided by SharleneW

Categories     Chicken

Time 27m

Yield 1 pizza, 4 serving(s)

Number Of Ingredients 18

1 italian pizza dough (Boboli)
3 1/2 tablespoons peanut butter
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons chili oil
1 tablespoon ginger, minced
2 teaspoons honey
1/2 teaspoon sesame oil
2 tablespoons sesame seeds, toasted
1/8 cup green onion, sliced thin
1/2 lb chicken breast
salt
cayenne pepper
2 tablespoons olive oil
1/2 cup mozzarella cheese, shredded
1/2 cup monterey jack cheese, shredded
1 medium carrot, shredded
1/4 cup cilantro, chopped

Steps:

  • In food processor or blender, combine peanut butter, vinegar, soy sauce, chili oil, ginger, honey and sesame oil.
  • Set aside.
  • Season chicken to taste with salt and cayenne pepper (use sparingly).
  • Saute in olive oil until done (about 6-8 minutes).
  • Cut chicken into bite sized pieces and coat with 2 tablespoons of the peanut sauce.
  • Spread peanut sauce over the surface of the Italian pizza crust.
  • Scatter chicken pieces over top and sprinkle with sesame seeds and green onions.
  • Sprinkle with 1/2 cup of mozzarella cheese and 1/2 cup of the Monterey jack cheese.
  • Bake, uncovered in 400°F oven for 12 minutes.
  • Remove from oven and sprinkle with shredded carrot and cilantro.

GOURMET THAI CHICKEN PIZZA



Gourmet Thai Chicken Pizza image

If you're looking for a pizza that has a lot of flavor and is a little different from the rest, then this is an easy and delicious recipe to make that is sure to become a favorite. The carrot and cilantro dressed on top is a must.

Provided by CZARDAS

Categories     Asian Recipes

Time 2h

Yield 16

Number Of Ingredients 22

1 cup warm water (110 degrees F/45 degrees C)
1 tablespoon honey
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
3 ½ tablespoons peanut butter
3 tablespoons brewed black tea
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons chili oil
1 tablespoon minced fresh ginger
2 teaspoons honey
1 boneless chicken breast half, cooked and sliced into thin strips
2 tablespoons toasted sesame seeds
1 tablespoon paprika
1 small fresh red chile pepper, finely chopped
1 teaspoon salt
4 green onions, sliced
1 cup grated mozzarella cheese
1 carrot, peeled and grated
¼ cup chopped fresh cilantro

Steps:

  • Pour warm water into a small bowl; stir in honey until dissolved. Add the yeast, stirring until dissolved. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the flour and salt. Add yeast mixture and olive oil; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead in more flour until the dough is no longer sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Punch down the risen dough on a floured surface. Divide into two equal portions. Allow the dough to relax for a minute, then roll each portion out into a thin circle. Place on lightly oiled pizza pans.
  • To make the peanut sauce, place peanut butter, tea, rice vinegar, and soy sauce in a blender. Add chili oil, ginger, and honey; process until smooth.
  • In a medium bowl, combine the chicken, sesame seeds, paprika, chile peppers, salt, and 3 tablespoons of the peanut sauce. Mix until the chicken is evenly coated. Spread the remaining peanut sauce evenly over pizza dough. Top with chicken, green onions, and cheese.
  • Bake in preheated oven for 20 minutes or until cheese is lightly browned. Garnish with carrots and cilantro.

Nutrition Facts : Calories 176.6 calories, Carbohydrate 22.3 g, Cholesterol 9.7 mg, Fat 6.5 g, Fiber 1.5 g, Protein 7.6 g, SaturatedFat 1.7 g, Sodium 472.7 mg, Sugar 2.7 g

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