I’ve participated for the last three years, and have been runner-up each time. I really thought my pizza might win this year, but alas… I lost to a prosciutto, artichoke heart and caper concoction (which was really delicious!). In any case, this Thai Chicken Pizza recipe is a keeper, and I plan to make this nontraditional pizza for years to come.
Thai Chicken Pizza (modified from this A Bitchin’ Kitchen recipe)
1 thin pizza crust (pre-baked pizza crusts can usually be found near the bread or bagels in your grocery store)
1 tablespoon red curry chili paste
1/4 cup peanut sauce
1 1/2 cup cooked, shredded chicken
2 cups shredded mozzarella cheese
1/4 cup finely chopped red bell pepper
1/4 cup diced green onions
1/4 cup chopped cilantro
1/4 cup chopped peanuts
Preheat oven to 450 degrees F. Remove pizza crust from packaging and place on pizza pan/stone/baking tray. Spread red curry chili paste on the crust, followed by the peanut sauce, leaving 1/2 inch around the sides. Next, arrange the chicken on top of the sauces and cover with mozzarella.
Lower the oven temperature to 425 degrees F and place pizza on the bottom rack. Bake for 8-12 minutes, until cheese is melted (but not browned). Remove from oven and top with bell pepper, onions, cilantro and chopped peanuts. Cut into squares and serve.
Note: I like to marinate the chicken in either peanut sauce or mayonnaise mixed with the red curry paste. Then I grill it, shred it, and it’s ready for either this pizza or a quick pad thai!
Recommended for: a quick, colorful and delicious lunch or dinner entrée, and the perfect dish for that adventurous pizza eater in your family.
Interested in other food-related posts? Check out Beth Fish Reads’ Weekend Cooking!