Thai Chicken Pizza

Just made this for a team building class at work – everyone looked askance at the combination of peanut butter,  fish sauce, chicken and mozzarella cheese on a pizza, but OMG was it good!!  What a PERFECT appetizer for a party!  Here it is:

Thai Chicken Pizza

16 ounces prepared whole-wheat pizza dough (or pre-made crust like Boboli)
1/3 cup crunchy peanut butter
3 tablespoons water
1 teaspoon reduced-sodium soy sauce

Pre Oven

1 teaspoon fish sauce
2 teaspoons rice vinegar
1/2 tsp. fresh ground ginger
3 cloves garlic, minced
1 teaspoon vegetable oil
1 9 oz  package Perdue Short Cuts, pre-cooked chicken breast
1 leek, sliced thin and washed
1 pkg sliced Shitake mushrooms
1 red bell pepper, diced
1 cup shredded part-skim mozzarella cheese

Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

If using fresh dough, roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.If using a pre-made crust like Boboli, skip this step.

Meanwhile, whisk peanut butter, water, soy sauce, fish sauce, vinegar, ginger and garlic in a small bowl until well combined.

Heat oil in a medium nonstick skillet over medium-high heat.  Saute 1 tsp garlic, bell pepper and leek and saute, stirring, until cooked through, 2 to 4 minutes.  Add chicken and 1 tablespoon of the peanut sauce to the chicken; toss to combine. Set aside.

Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

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