Thai Chicken Pizza with Peanut Sauce and Fresh Toppings Recipe
This Thai Chicken Pizza recipe is a flavorful fusion dish inspired by California Pizza Kitchen's famous creation. Featuring marinated grilled chicken in a tangy Bangkok peanut sauce, this pizza is topped with fresh vegetables, crunchy peanuts, and melted mozzarella cheese on a homemade pizza dough. It offers a delicious twist on traditional pizza with vibrant Thai flavors and textures.
- Prep Time: 15 minutes (plus 1 hour marinating and dough rising time)
- Cook Time: 25 minutes (grilling plus baking)
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Grilling and Baking
- Cuisine: Thai-American Fusion
Ingredients
Chicken and Marinade
- 2 boneless skinless chicken breasts
- ¾ cup House of Tsang Bangkok Peanut Sauce (for the marinade)
Dough
- 1 ½ cups warm water
- 2 tablespoons sugar
- 1 (.25-ounce) packet active dry yeast
- 3 ¾ cups flour
- 1 tablespoon kosher salt
- 3 tablespoons olive oil
Peanut Sauce for Topping
- ½ cup chicken broth
- 4 cloves garlic, pressed or minced
- 6 tablespoons creamy peanut butter (heaping)
- 6 tablespoons soy sauce
- 3 tablespoons honey
- 3 tablespoons minced fresh ginger
- 2-4 teaspoons sriracha sauce, to taste
Toppings
- 3 cups mozzarella cheese
- ½ cup julienned carrots
- ½ cup bean sprouts
- ½ cup whole peanuts
- ¼ cup chopped fresh cilantro
- ¼ cup diced green onion
Instructions
- Marinate the Chicken: Place the chicken breasts in a resealable bag and add the House of Tsang Bangkok Peanut Sauce. Seal and marinate in the refrigerator for at least 1 hour to infuse the chicken with rich Thai peanut flavors. You can also prepare and grill the chicken ahead of time if preferred.
- Activate Yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5 minutes until the yeast is foamy and activated, which ensures proper dough rise.
- Combine Dry Ingredients: In the bowl of a heavy-duty mixer fitted with a dough hook, mix together the flour and kosher salt thoroughly to evenly distribute the salt.
- Prepare Dough: Add olive oil to the activated yeast mixture, then pour this liquid mixture into the flour mixture. Knead on low speed for about 10 minutes until the dough becomes elastic and smooth.
- First Rise: Transfer the dough to a lightly oiled bowl, turning it a few times to coat it evenly with oil. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place for 1 hour until it doubles in size.
- Shape and Second Rise: Punch down the dough to release the air, then divide it into two equal portions. Shape each portion into a ball, brush lightly with olive oil, place back in the bowl, cover, and let rise again for 45 minutes.
- Make Peanut Sauce: While the dough is rising the second time, combine chicken broth, garlic, peanut butter, soy sauce, honey, fresh ginger, and sriracha in a saucepan. Simmer on low heat for 10 minutes to meld flavors, then set aside.
- Grill the Chicken: Remove chicken from marinade and discard excess marinade. Heat a barbecue grill to 400°F (204°C). Grill the chicken breasts for 7 minutes on each side, turning only once. Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C). Allow chicken to rest for 10 minutes before slicing thinly.
- Prepare Pizza Base: Preheat the oven to 450°F (232°C). Lightly grease a pizza pan or dust it with cornmeal. Take one dough ball and place it in the center of the pan. Using your fingers, stretch and pat the dough outward to the edges, leaving a slightly thicker rim around the edge.
- Assemble the Pizza: Spread a generous layer of the prepared peanut sauce evenly over the dough. Top with mozzarella cheese, sliced grilled chicken, julienned carrots, bean sprouts, whole peanuts, chopped fresh cilantro, and diced green onions for a balance of creamy, savory, crunchy, and fresh flavors.
- Bake the Pizza: Place the assembled pizza in the preheated oven and bake for 10-15 minutes until the crust edges are golden brown and cheese is melted and bubbly.
Notes
- Marinating chicken overnight enhances the flavor even more.
- Adjust sriracha according to preferred spice level.
- The dough can be made a day ahead and refrigerated; allow it to come to room temperature before shaping.
- Use a meat thermometer to ensure perfectly cooked chicken.
- For a crunchier crust, use a pizza stone if available and preheat it in the oven.
