Thai Chicken Peanut Pizza

Name: Thai Chicken Peanut Pizza
Prep time: 30 min
Cook time: 26 min
Total time: 56 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb (454 g) store-bought or homemade pizza dough, at room temperature, divided into 2 equal balls; 2 tablespoons (16 g) all-purpose flour, for dusting the work surface; 1 tablespoon (10 g) fine cornmeal, for dusting the peel; 1 tablespoon (15 ml) olive oil, for brushing the crust edges; 8 ounces (225 g) low-moisture mozzarella, coarsely shredded (about 2 cups); ¼ cup (65 g) creamy peanut butter; 1 tablespoon (15 ml) soy sauce; 1 tablespoon (15 ml) unseasoned rice vinegar; 1 tablespoon (15 ml) fresh lime juice, from about 1 lime; 1 tablespoon (21 g) honey; 1 teaspoon (5 ml) sriracha or Thai chili sauce, more to taste; 1 teaspoon (5 ml) toasted sesame oil; 1 teaspoon (5 g) fresh ginger, peeled and finely grated; 1 clove (3 g) garlic, finely grated or minced; 3 tablespoons (45 ml) warm water, plus more as needed to thin; 12 ounces (340 g) boneless, skinless chicken breast, cut into ½-inch (1.25 cm) pieces; 1 tablespoon (15 ml) neutral oil (canola or vegetable); ¼ teaspoon (1½ g) kosher salt; ¼ teaspoon (½ g) black pepper, freshly ground; 1 large (about 3.5 oz) (100 g) large carrot, peeled, then cut into thin matchsticks or shaved into thin ribbons; 3 whole (45 g) scallions, thinly sliced; ¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped; 2 tablespoons (18 g) roasted salted peanuts, roughly chopped; 1 whole (67 g) lime, cut into wedges, for serving; red pepper flakes, to taste, for serving (optional)

From the MyKitchenBank Kitchen

Crisp-edged pizza crusts spread with a creamy, tangy-sweet peanut sauce, then topped with seared chicken, melty mozzarella, sweet carrot, and fresh cilantro. A fast, crowd-pleasing take on Thai-style flavors.

Prep: 30 min
Cook: 26 min
Wait: 48 min
Total: 1 hr 44 min
Makes: 2 pizzas, about 11 inches (28 cm) each (8 slices total)

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Ingredients

4 servings

For the pizzas
1 lb (454 g) store-bought or homemade pizza dough, at room temperature, divided into 2 equal balls
2 tablespoons (16 g) all-purpose flour, for dusting the work surface
1 tablespoon (10 g) fine cornmeal, for dusting the peel
1 tablespoon (15 ml) olive oil, for brushing the crust edges
8 ounces (225 g) low-moisture mozzarella, coarsely shredded (about 2 cups)
For the peanut sauce
¼ cup (65 g) creamy peanut butter
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) unseasoned rice vinegar
1 tablespoon (15 ml) fresh lime juice, from about 1 lime
1 tablespoon (21 g) honey
1 teaspoon (5 ml) sriracha or Thai chili sauce, more to taste
1 teaspoon (5 ml) toasted sesame oil
1 teaspoon (5 g) fresh ginger, peeled and finely grated
1 clove (3 g) garlic, finely grated or minced
3 tablespoons (45 ml) warm water, plus more as needed to thin
For the chicken and toppings
12 ounces (340 g) boneless, skinless chicken breast, cut into ½-inch (1.25 cm) pieces
1 tablespoon (15 ml) neutral oil (canola or vegetable)
¼ teaspoon (1.5 g) kosher salt
¼ teaspoon (0.5 g) black pepper, freshly ground
1 large (about 3.5 oz) (100 g) large carrot, peeled, then cut into thin matchsticks or shaved into thin ribbons
3 whole (45 g) scallions, thinly sliced
¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped
2 tablespoons (18 g) roasted salted peanuts, roughly chopped
1 whole (67 g) lime, cut into wedges, for serving
red pepper flakes, to taste, for serving (optional)

Equipment (8)

Pizza stone, baking steel, or heavy rimmed baking sheet (about 13×18 inches / 33×46 cm)
Pizza peel or rimless baking sheet for sliding pizzas onto the stone
12-inch (30 cm) heavy skillet
Small mixing bowl and whisk
Instant-read thermometer
Sharp knife and cutting board
Box grater or vegetable peeler
Pizza cutter

Steps

Before you start

Take the pizza dough out of the fridge at least 45 minutes before baking. Cold dough is stiff and springs back when you stretch it.
Place a pizza stone, baking steel, or heavy rimmed baking sheet (upside down) on the middle oven rack before preheating. It needs a full 45 minutes to get properly hot.
Use creamy, no-sugar-added peanut butter (not natural oil-separated style unless well stirred) so the sauce stays smooth.
Shred your own mozzarella from a block of low-moisture mozzarella if you can. It melts better than pre-shredded cheese, which is coated to prevent clumping.
The recipe makes two pizzas, which you bake one after the other. Keep the second dough ball covered while the first bakes.

1
Rest dough, preheat ovenOven 500°F / 260°C
- Place a pizza stone, baking steel, or an upside-down heavy baking sheet on the middle rack.
- Preheat the oven to 500°F (260°C) for a full 45 minutes.
- Meanwhile, leave the two dough balls on a lightly floured plate, covered with a clean towel, at room temperature so they relax.
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Ready when: Dough is soft, no longer cold to the touch, and the oven has preheated for the full 45 minutes
Tip: A baking surface that is not fully heated gives a pale, floppy crust, so don't shorten the preheat.
2
Whisk peanut sauce
- In a small bowl, whisk the peanut butter, soy sauce, rice vinegar, lime juice, honey, sriracha, sesame oil, grated ginger, and grated garlic until combined.
- Whisk in the warm water 1 tablespoon at a time until the sauce is smooth and spreadable, like thick ketchup.
- Taste and add more sriracha or lime if you like.
- Measure out 3 tablespoons into a separate small bowl for coating the chicken.
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Ready when: Sauce is smooth, glossy, and slowly falls off the whisk in a ribbon
Tip: If the sauce seizes or looks grainy, add warm water a teaspoon at a time and keep whisking.
3
Prep chicken and toppings
- Pat the chicken pieces dry with paper towels and toss with the salt and pepper.
- Peel the carrot and cut it into thin matchsticks or shave it into thin ribbons with a peeler.
- Slice the scallions, chop the cilantro and peanuts, and shred the mozzarella.
- Divide the carrot in half: one half goes on the pizzas before baking, the other half is a fresh garnish.
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Tip: Dry chicken sears and browns; wet chicken steams and turns rubbery.
4
Sear the chicken
- Heat the neutral oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers.
- Add the chicken in a single layer and cook without moving for 3 minutes until golden underneath.
- Stir and cook 3 to 4 minutes more.
- Remove from the heat and stir in the 3 tablespoons of reserved peanut sauce to coat.
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Ready when: Chicken is golden brown, no longer pink inside, and reads 165°F (74°C) on an instant-read thermometer
Tip: The chicken finishes cooking briefly in the oven on the pizza, but check it is fully cooked now for safety.
5
Stretch the dough
- On a lightly floured surface, press one dough ball into a flat disc, then gently stretch it with your fingertips and knuckles into an 11-inch (28 cm) round, about ¼ inch (6 mm) thick, leaving the edge slightly thicker.
- Dust a pizza peel or rimless baking sheet with half the cornmeal and set the dough on top.
- Shake the peel gently to confirm the dough slides freely.
- Brush the outer edge with olive oil.
- Repeat with the second ball once the first pizza is in the oven.
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Ready when: Dough is an even round with no thin spots or holes and slides freely on the peel
Tip: If the dough springs back, cover it and rest 5 minutes, then stretch again. Avoid a rolling pin, which squashes out the air bubbles.
6
Top the first pizza
- Spread about one quarter of the remaining peanut sauce over the dough, leaving a 1-inch (2.5 cm) border.
- Sprinkle with half of the mozzarella, then scatter on half of the chicken and a quarter of the carrot (half of the carrot you set aside for baking).
- Work quickly so the dough does not stick to the peel.
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Ready when: Toppings are evenly spread and the dough still slides when you shake the peel
Tip: Don't overload the pizza. Too much sauce or topping makes the center soggy.
7
Bake the first pizzaOven 500°F / 260°C
- Slide the pizza onto the hot stone or baking sheet.
- Bake at 500°F (260°C) for 8 to 10 minutes.
- While it bakes, stretch and top the second pizza the same way.
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Ready when: Crust edge is deep golden with a few dark spots and the cheese is bubbling and lightly browned in places
Tip: Close the oven door quickly. Every opening lets heat escape.
8
Rest and finish first pizza
- Use the peel to move the pizza to a cutting board and let it rest for 2 minutes so the cheese sets.
- Scatter with a quarter of the fresh carrot, scallions, cilantro, and peanuts, and a drizzle of extra peanut sauce if you like.
- Slice into 4 or 8 wedges.
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Ready when: Cheese is set and the slices hold their shape when lifted
Tip: Add the fresh toppings after baking so the cilantro stays bright green.
9
Bake the second pizzaOven 500°F / 260°C
- Slide the second pizza onto the hot stone and bake at 500°F (260°C) for 8 to 10 minutes, using the same doneness cues.
- Finish and slice as before, using the remaining fresh carrot, scallions, cilantro, and peanuts.
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Ready when: Crust edge is deep golden and the cheese is bubbling with a few browned spots
10
Serve
- Serve both pizzas hot with lime wedges for squeezing over the top and red pepper flakes on the side for extra heat.
- Any leftover peanut sauce can be drizzled on each slice.
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Ready when: Slices are cool enough to hold without the cheese sliding
Tip: A squeeze of lime right before eating brightens the rich peanut sauce.

Good to know

Tips

Bake on the hottest surface you have. A preheated stone or steel gives the crispest bottom crust.
Keep the sauce layer thin. The sauce is rich and thickens as it bakes, and too much makes the pizza heavy.
Leave the carrot raw on top for crunch. Thin matchsticks soften slightly in the oven and stay sweet and fresh.
For a spicier pizza, stir 1/2 teaspoon of chili garlic sauce into the peanut sauce or finish with red pepper flakes.

Make ahead

"The peanut sauce can be made up to 5 days ahead and refrigerated in a covered container; loosen with warm water before using. The chicken can be seared and tossed in sauce up to 1 day ahead and refrigerated. Chop the vegetables and shred the cheese up to 1 day ahead."

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: wrap or box leftover slices and keep up to 3 days. Freezer: freeze slices on a tray, then wrap tightly, up to 2 months. Reheat slices on a baking sheet in a 400°F (200°C) oven for 8 to 10 minutes (frozen: 12 to 15 minutes) until the cheese is hot and the crust is crisp, or in a dry skillet over medium heat, covered, for 4 to 5 minutes. Reheat to 165°F (74°C).

Substitutions

boneless, skinless chicken breast → Cooked shrimp or extra-firm tofu cut into ½-inch cubes. Shrimp needs only 2 to 3 minutes per side until pink and opaque; press and pat tofu dry and sear until golden.
creamy peanut butter → Almond butter or sunflower seed butter. The flavor shifts slightly; sunflower butter makes a nut-free version, so also swap the chopped peanuts for toasted sesame seeds.
low-moisture mozzarella → Half mozzarella and half provolone, or a dairy-free melting cheese. Use the same weight. Provolone adds a little more flavor.
soy sauce → Tamari or coconut aminos. Tamari keeps the pizza gluten-free in the sauce (the dough must also be gluten-free); coconut aminos is sweeter, so use a little less honey.