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Thai Chicken Pizza

 Thai Chicken Pizza
“I came up with this recipe after trying a similar appetizer pizza at a restaurant,” says Cheryl Taylor of Ortonville, Michigan. “It’s a great way to use up leftover grilled or baked chicken. And it’s a breeze to vary based on everyone’s tastes.”
8 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 prebaked 12-inch pizza crust
  • 1 tablespoon 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

Directions

  • 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.
  • 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.
  • Bake at 450° for 10-12 minutes or until cheese is melted. Yield:
  • 8 slices.

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Thai Chicken Pizza (continued)

Nutritional Facts: 1 serving (1 slice) equals 326 calories, 16 g fat (4 g saturated fat), 26 mg cholesterol, 777 mg sodium, 28 g carbohydrate, 2 g fiber, 19 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer