Thai Chicken Pizza

When you cannot decide between Thai takeout or pizza, this is the recipe for you.
Saucy Thai Chicken Pizzas Recipe photo by Taste of Home

In this restaurant-inspired Thai chicken pizza, a simple prebaked pizza crust is topped with mozzarella, coleslaw, and, of course, the true star of the show: slow-cooked chicken generously coated in a creamy peanut sauce. The plain crust provides a perfect canvas for the array of beautiful, delicious toppings.

Thai Chicken Pizza Ingredients

  • Slow-cooked chicken: Meaty chicken thighs are slow-cooked to perfection in a ginger-spiced sauce.
  • Peanut sauce: Creamy peanut sauce is the highlight of this Thai-inspired recipe. Typically made with peanuts, soy sauce, ginger, lemongrass, garlic and other spices, peanut sauce packs a flavorful punch.
  • Prebaked pizza crust: Using a prebaked crust simplifies this recipe. These are our favorite store-brought pizza crust brands.
  • Coleslaw: Finely sliced cabbage and julienned carrots provide fresh flavor and give the pizza a nice crunch.
  • Savory and spicy garnishes: Don’t skimp on the garnishes! Fresh cilantro, sliced green onions and chopped peanuts marry all the flavors and colors together.


Step 1: Cook the chicken

Place the chicken in a 4- or 5-quart slow cooker. In a small bowl, mix together the sugar, soy sauce, vinegar, garlic, ginger and pepper, and pour over the chicken. Cook, covered, on low for four to five hours or until the chicken is tender.

Editor’s Tip: This recipe makes enough chicken for two pizzas. If you’d prefer just one pizza, serve the shredded chicken and fresh ingredients over rice on night one, and save the remaining for a single pizza.

Step 2: Shred the chicken

Preheat the oven to 450°F. Remove the chicken from the slow cooker, and discard the cooking juices. Shred the chicken with two forks, and transfer to a large bowl. Add the peanut sauce, and toss to coat.

Editor’s Tip: Prefer to make the Thai peanut sauce from scratch? This flavorful peanut butter dipping sauce is a great homemade option.

Step 3: Top and cook the pizzas

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Place the crusts on two ungreased 12-inch pizza pans or baking sheets. Spoon the chicken mixture over the crusts. Top with the coleslaw mix and cheese. Bake 10 to 12 minutes or until the cheese is melted. Sprinkle with green onions, peanuts and cilantro.

Recipe Variations

  • Thai pork pizza: Replace the shredded chicken with pulled pork. Instead of a peanut sauce, toss the pulled pork with 1 cup hoisin sauce or 1 cup sweet chili sauce.
  • Rotisserie chicken: For a quicker weeknight variation, use a rotisserie chicken in place of the slow-cooked chicken. Shred the chicken, and toss with peanut sauce.
  • Naan crust: Instead of traditional pizza crust, use naan flatbread as the base of the pizza.

How to Store Thai Chicken Pizza

To store Thai chicken pizza, wrap leftover slices tightly in aluminum foil, and refrigerate. Any leftovers should be eaten within five days.

Can you make Thai chicken pizza ahead of time?

The chicken can be made two to three days in advance. For best results, top the pizzas and bake on the same day.

Thai Chicken Pizza Tips

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What other toppings could I use on Thai chicken pizza?

Bean sprouts, sliced red pepper and thinly sliced red onion are all flavorful options. For additional heat, consider swapping pepper jack cheese for the mozzarella.

Can I make the pizza dough from scratch?

If you have extra time, you can make the pizza dough from scratch. This simple pizza dough recipe only requires 30 minutes of proofing time before using. You can also make the pizza dough a day in advance and proof overnight in the refrigerator.

Saucy Thai Chicken Pizza

Contributor Gigi Miller, from Stoughton, Wisconsin, provided a fabulous recipe for sweet and saucy chicken thighs that she serves with rice. We took it a step further, and used the chicken and sauce to make this restaurant-inspired Thai chicken pizza. —Taste of Home Test Kitchen
Saucy Thai Chicken Pizzas Recipe photo by Taste of Home
Total Time

Prep: 4-1/4 hours Bake: 10 min.


2 pizzas (6 pieces each)


  • 3 pounds boneless skinless chicken thighs
  • 3/4 cup sugar
  • 3/4 cup reduced-sodium soy sauce
  • 1/3 cup cider vinegar
  • 1 garlic clove, minced
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 cup Thai peanut sauce
  • 2 prebaked 12-inch pizza crusts
  • 2 cups coleslaw mix
  • 2 cups shredded part-skim mozzarella cheese
  • 4 green onions, thinly sliced
  • 1/2 cup chopped salted peanuts
  • 1/4 cup minced fresh cilantro


  1. Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
  2. Preheat oven to 450°. Remove chicken from slow cooker; discard cooking juices. Shred chicken with 2 forks; transfer to large bowl. Add peanut sauce; toss to coat.
  3. Place crusts on 2 ungreased 12-in. pizza pans or baking sheets. Spoon chicken mixture over crusts; top with coleslaw mix and cheese. Bake 10-12 minutes or until cheese is melted. Sprinkle with green onions, peanuts and cilantro.

Nutrition Facts

1 piece: 520 calories, 23g fat (6g saturated fat), 88mg cholesterol, 800mg sodium, 40g carbohydrate (9g sugars, 2g fiber), 37g protein.