Thai Peanut Naan Pizzas Recipe

4 1 1
Thai Peanut Naan Pizzas Recipe
Thai Peanut Naan Pizzas Recipe photo by Taste of Home
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Thai Peanut Naan Pizzas Recipe

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I'm a huge fan of Thai food, but don't always have the time to make it at home. To get my fix, I top fluffy naan bread with a ginger-peanut sauce, fresh veggies, a sprinkle of cilantro and a spicy squiggle of Sriracha. —Rachel Seis, Taste of Home Senior Editor
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/4 cup creamy peanut butter
  • 3 tablespoons sesame ginger salad dressing
  • 1 tablespoon water
  • 1 teaspoon soy sauce
  • 2 naan flatbreads
  • 1 cup shredded part-skim mozzarella cheese
  • 1 small sweet red pepper, julienned
  • 1/2 cup julienned carrot
  • 1/2 cup sliced baby portobello mushrooms
  • 1/4 cup chopped fresh cilantro
  • Sriracha Asian hot chili sauce, optional

Directions

Preheat oven to 425°. For sauce, mix first four ingredients until blended. Place naan on a baking sheet; spread with sauce. Top with cheese and vegetables.
Bake until cheese is melted and crust is golden brown, 8-10 minutes. Top with cilantro and, if desired, drizzle with chili sauce. Yield: 4 servings

Test Kitchen tips
  • To wash cilantro, dunk or soak in a deep container of water to allow any dirt or grit to settle on the bottom, changing the water 2-3 times. Gently blot the leaves dry.
  • The peanut butter mixture makes a great dip for fresh veggies like celery or cucumber. Add Sriracha or crushed red pepper for a bit of heat.
  • Cut the pizzas into smaller pieces for a restaurant-style appetizer.
  • Originally published as Thai Peanut Naan Pizzas in Simple & Delicious December/January 2018

    Nutritional Facts

    1/2 pizza: 316 calories, 19g fat (6g saturated fat), 21mg cholesterol, 698mg sodium, 25g carbohydrate (8g sugars, 2g fiber), 13g protein.

    • 1/4 cup creamy peanut butter
    • 3 tablespoons sesame ginger salad dressing
    • 1 tablespoon water
    • 1 teaspoon soy sauce
    • 2 naan flatbreads
    • 1 cup shredded part-skim mozzarella cheese
    • 1 small sweet red pepper, julienned
    • 1/2 cup julienned carrot
    • 1/2 cup sliced baby portobello mushrooms
    • 1/4 cup chopped fresh cilantro
    • Sriracha Asian hot chili sauce, optional
    1. Preheat oven to 425°. For sauce, mix first four ingredients until blended. Place naan on a baking sheet; spread with sauce. Top with cheese and vegetables.
    2. Bake until cheese is melted and crust is golden brown, 8-10 minutes. Top with cilantro and, if desired, drizzle with chili sauce. Yield: 4 servings

    Test Kitchen tips
  • To wash cilantro, dunk or soak in a deep container of water to allow any dirt or grit to settle on the bottom, changing the water 2-3 times. Gently blot the leaves dry.
  • The peanut butter mixture makes a great dip for fresh veggies like celery or cucumber. Add Sriracha or crushed red pepper for a bit of heat.
  • Cut the pizzas into smaller pieces for a restaurant-style appetizer.
  • Originally published as Thai Peanut Naan Pizzas in Simple & Delicious December/January 2018

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    Reviews forThai Peanut Naan Pizzas

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    MY REVIEW
    Jilly22 User ID: 7537340 278941
    Reviewed Dec. 8, 2017

    "Creative and tasty. Sriracha adds a lot of punch and I used sparingly. Probably need less red pepper, maybe half the amount."

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