Thai Chicken Flatbread Pizza smothered in easy tangy peanut sauce, tender chicken, carrots, sprouts, mozzarella cheese. The Coconut Crema drizzle is an absolute must! It adds amazing flavor! This is a dinner the whole family will love!
A Reader’s Review
“This recipe is Tried & True in our household! The coconut crema is the key, so I double it to make sure we can slather it on.”
One of my favorite teenage hangouts – light years ago – was California Pizza Kitchen – affectionately called CPK. Somehow, at CPK, our large, loud, bubbly group always ended up seated in the back corner. And somehow, I always end up with the Thai Chicken Pizza. I wouldn’t have had it any other way.
While I do love CPK’s BBQ Chicken Pizza, their delectable Thai Chicken Flatbread Pizza has my heart. I find its refreshing Thai flavors and complimentary textures absolutely intoxicating. I am thrilled to share my version of CPK with you! Now, YOU can have this pizza whenever your heart desires.
How to Make Thai Chicken Flatbread Pizza
This recipe makes two Thai chicken flatbread pizzas, which I would say serves about 2-4. Two if you are like Patrick and me, and we both NEED our very own pizza. So yeah, you should probably double or triple the recipe.
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with foil. Set aside.
- Coconut crema: Whisk the ⅓ cup coconut yogurt , 1 ½ tablespoons mayonnaise , ½ teaspoon honey , and ½ teaspoon lime juice together in a medium bowl until smooth. Store in the refrigerator.
- Peanut sauce: Whisk the soy sauce , water , lime juice , fish sauce , brown sugar , sriracha, garlic powder , dry basil , ground ginger , black pepper , and salt together in a bowl. Add the peanut butter later. Set aside.
- Heat olive oil over high heat in a large nonstick skillet. Add the 2 chicken breasts, chopped into bite-size pieces , and cook just until no longer pink (does not need to be cooked through).
- Add the prepared peanut sauce and simmer with the chicken for two minutes. Stir in ½ cup peanut butter until smooth and completely combined.
- Evenly divide the chicken and sauce mixture between the 2 naan flatbreads and spread almost to edges. Evenly divide the 2 cups shredded mozzarella cheese , thinly sliced red onion , ½ cup white bean sprouts , and ⅓ cup matchstick carrots on each of the flatbreads.
- Bake for 10 minutes, then broil until cheese is golden. Garnish your Thai chicken flatbread pizza with chopped roasted peanuts , chopped cilantro , and coconut crema.
Thai Chicken Flatbread Pizza, an easy week-night dinner or impressive appetizer so you can satisfy your Thai cravings AND pizza cravings in one bite! or one pizza, two pizzas…
More Pizza Recipes to Try
If you’re looking for more delicious pizza recipes, here is my full list of unique and delicious pizza dishes.
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Ingredients1x2x3x
- ▢ 2 chicken breasts chopped into bite-size pieces
- ▢ 2 naan flatbreads
- ▢ 1 teaspoon olive oil
Peanut Sauce
- ▢ 1 tablespoon reduced-sodium soy sauce
- ▢ 2 tablespoons water
- ▢ 1 tablespoon lime juice
- ▢ 1 teaspoon fish sauce
- ▢ 2 tablespoons brown sugar
- ▢ ½ teaspoon sriracha, optional
- ▢ ½ teaspoon garlic powder
- ▢ ½ teaspoon dry basil
- ▢ ¼ teaspoon ground ginger
- ▢ ¼ teaspoon black pepper
- ▢ ¼ teaspoon salt
- ▢ ½ cup peanut butter
Toppings
- ▢ 2 cups shredded mozzarella cheese
- ▢ ⅛ thinly sliced red onion
- ▢ ½ cup white bean sprouts
- ▢ ⅓ cup matchstick carrots
- ▢ chopped roasted peanuts
- ▢ chopped cilantro
Coconut Crema (optional)
- ▢ ⅓ cup coconut yogurt
- ▢ 1 ½ tablespoons mayonnaise
- ▢ ½ teaspoon honey
- ▢ ½ teaspoon lime juice
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with foil, Set aside.
- Coconut crema: Whisk the ⅓ cup coconut yogurt , 1 ½ tablespoons mayonnaise , ½ teaspoon honey , and ½ teaspoon lime juice together in a medium bowl until smooth. Store in the refrigerator.
- Peanut sauce: Whisk the 1 tablespoon reduced-sodium soy sauce , 2 tablespoons water , 1 tablespoon lime juice , 1 teaspoon fish sauce , 2 tablespoons brown sugar , ½ teaspoon sriracha, ½ teaspoon garlic powder , ½ teaspoon dry basil , ¼ teaspoon ground ginger , ¼ teaspoon black pepper , and ¼ teaspoon salt together in a bowl, the peanut butter will be added later. Set aside.
- Heat 1 teaspoon olive oil over high heat in a large nonstick skillet. Add the 2 chicken breasts chopped into bite-size pieces and cook just until no longer pink (does not need to be cooked through).
- Add the prepared peanut sauce and simmer with the chicken for two minutes. Stir in ½ cup peanut butter until smooth and completely combined.
- Evenly divide the chicken and sauce mixture between the 2 naan flatbreads and spread almost to edges. Evenly divide the 2 cups shredded mozzarella cheese , ⅛ thinly sliced red onion , ½ cup white bean sprouts , and ⅓ cup matchstick carrots on each of the flatbreads.
- Bake for 10 minutes then broil until cheese is golden. Garnish with chopped roasted peanuts , chopped cilantro , and coconut crema.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Thai Chicken Flatbread Pizza
Ingredients
- 2 chicken breasts chopped into bite-size pieces
- 2 naan flatbreads
- 1 teaspoon olive oil
Peanut Sauce
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 2 tablespoons brown sugar
- ½ teaspoon sriracha, optional
- ½ teaspoon garlic powder
- ½ teaspoon dry basil
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup peanut butter
Toppings
- 2 cups shredded mozzarella cheese
- ⅛ thinly sliced red onion
- ½ cup white bean sprouts
- ⅓ cup matchstick carrots
- chopped roasted peanuts
- chopped cilantro
Coconut Crema (optional)
- ⅓ cup coconut yogurt
- 1 ½ tablespoons mayonnaise
- ½ teaspoon honey
- ½ teaspoon lime juice
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with foil, Set aside.
- Coconut crema: Whisk the ⅓ cup coconut yogurt , 1 ½ tablespoons mayonnaise , ½ teaspoon honey , and ½ teaspoon lime juice together in a medium bowl until smooth. Store in the refrigerator.
- Peanut sauce: Whisk the 1 tablespoon reduced-sodium soy sauce , 2 tablespoons water , 1 tablespoon lime juice , 1 teaspoon fish sauce , 2 tablespoons brown sugar , ½ teaspoon sriracha, ½ teaspoon garlic powder , ½ teaspoon dry basil , ¼ teaspoon ground ginger , ¼ teaspoon black pepper , and ¼ teaspoon salt together in a bowl, the peanut butter will be added later. Set aside.
- Heat 1 teaspoon olive oil over high heat in a large nonstick skillet. Add the 2 chicken breasts chopped into bite-size pieces and cook just until no longer pink (does not need to be cooked through).
- Add the prepared peanut sauce and simmer with the chicken for two minutes. Stir in ½ cup peanut butter until smooth and completely combined.
- Evenly divide the chicken and sauce mixture between the 2 naan flatbreads and spread almost to edges. Evenly divide the 2 cups shredded mozzarella cheese , ⅛ thinly sliced red onion , ½ cup white bean sprouts , and ⅓ cup matchstick carrots on each of the flatbreads.
- Bake for 10 minutes then broil until cheese is golden. Garnish with chopped roasted peanuts , chopped cilantro , and coconut crema.
Nutrition
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Thai Chicken Flatbread Pizza https://therecipecritic.com/thai-chicken-flatbread-pizza/
