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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.”
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 slices


  • 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 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


  • 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.
Nutrition Facts
1 slice: 326 calories, 16g fat (4g saturated fat), 26mg cholesterol, 777mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 19g protein.

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Average Rating:
  • Summy
    Apr 25, 2015

    This is wonderful...all of the ingredients I would get in a Thai Chicken pizza in Los Angeles many years ago. The only difference is that I don't bake it with the vegetables. I slice the veggies very thin and put them on top of the fresh-out-of-the-oven pizza, then drizzle with the peanut sauce. Yummy! Also, a roasted chicken from the market tastes better and saves time.

  • saltfork
    Nov 20, 2010

    I've made this recipe many times & everyone loves it! I've taken it to parties & made it at home. It is so easy to make and here is never any left!

  • socajazz
    May 9, 2009

    No comment left

  • kodak853
    May 3, 2007

    No comment left