Thai Chicken Pizza
Slow-Cooked Southwest Chicken

Thai Chicken Pizza
Ready-to-serve in just
25 mins!

“This is a great way to use up leftover grilled or baked chicken. And it’s a breeze to vary based on everyone’s tastes."
Cheryl Taylor, Ortonville, Michigan


  • 1 prebaked 12-inch pizza crust
  • 1 tablespoon Daily Chef 100% Pure Olive Oil
  • 4 ounces ready-to-serve roasted chicken breast strips
  • 2 to 3 large fresh mushrooms, thinly sliced
  • 1/4 cup plus 2 tablespoons Thai peanut sauce, divided
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1/4 cup thinly sliced red onion
  • 1/2 cup fresh snow peas, halved
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup julienned carrot
  • 2 green onions, sliced
  • 1/2 cup salted peanuts


  1. Place crust on an ungreased 12-in. pizza pan; brush with oil. In a small bowl, combine the chicken, mushrooms and 1/4 cup peanut sauce; spread over crust. Sprinkle with 1 cup cheese.
  2. Layer with the red onion, snow peas, red pepper and carrot. Sprinkle with remaining cheese. Top with green onions and peanuts. Drizzle with remaining peanut sauce.
  3. Bake at 450° for 10-12 minutes or until cheese is melted. Yield: 8 slices.
Taste of Home Most Requested Recipes 2013

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