Thai Chicken Flatbread Pizza is a fun and delicious twist on traditional pizza. Using naan flatbreads as the base, this recipe combines flavorful Thai-inspired ingredients to create a tasty meal that’s perfect for any occasion. Topped with juicy chicken, melted cheese, and a variety of fresh veggies, it’s a dish that everyone will love.
Why Make This Recipe
This recipe is a great way to enjoy the bold flavors of Thai cuisine in a simple and easy-to-make pizza form. It’s perfect for busy weeknights or casual gatherings with friends and family. Plus, it’s customizable! You can add your favorite toppings or adjust the spice level to suit your taste. Making this pizza at home allows you to control the ingredients, making it a healthier option compared to takeout.
How to Make Thai Chicken Flatbread Pizza
Ingredients:
- 2 chicken breasts, chopped into bite-size pieces
- 2 naan flatbreads
- 1 teaspoon olive oil
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 2 tablespoons brown sugar
- ½ teaspoon sriracha (optional)
- ½ teaspoon garlic powder
- ½ teaspoon dry basil
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup peanut butter
- 2 cups shredded mozzarella cheese
- ⅛ thinly sliced red onion
- ½ cup white bean sprouts
- ⅓ cup matchstick carrots
- Chopped roasted peanuts
- Chopped cilantro
- ⅓ cup coconut yogurt
- 1 ½ tablespoons mayonnaise
- ½ teaspoon honey
- ½ teaspoon lime juice
Directions:
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with foil. Set it aside.
- To make the coconut crema, whisk together coconut yogurt, mayonnaise, honey, and lime juice in a medium bowl until smooth. Store it in the refrigerator.
- For the peanut sauce, mix soy sauce, water, lime juice, fish sauce, brown sugar, sriracha, garlic powder, dry basil, ground ginger, black pepper, and salt in a bowl. Set it aside—peanut butter will be added later.
- Heat olive oil in a large nonstick skillet over high heat. Add the chopped chicken and cook until it’s no longer pink, about 5 minutes (it doesn’t need to be fully cooked).
- Pour the peanut sauce into the skillet and simmer with the chicken for 2 minutes. Stir in peanut butter until smooth and well combined.
- Divide the chicken and sauce mixture between the two naan flatbreads, spreading it almost to the edges. Top with mozzarella cheese, sliced red onion, bean sprouts, and matchstick carrots.
- Bake for 10 minutes, then switch to broil until the cheese is golden.
- Garnish with chopped roasted peanuts, chopped cilantro, and the coconut crema before serving.
How to Serve Thai Chicken Flatbread Pizza
Serve the Thai Chicken Flatbread Pizza hot out of the oven. Slice it into pieces, and offer extra coconut crema on the side for dipping. Pair it with a light salad or some fresh veggies for a complete meal.
How to Store Thai Chicken Flatbread Pizza
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Tips to Make Thai Chicken Flatbread Pizza
- You can use rotisserie chicken for quicker prep time.
- Adjust the spiciness by adding more or less sriracha to the peanut sauce.
- Feel free to add other toppings, like bell peppers or mushrooms, to suit your taste!
Variation
You can easily make this recipe vegetarian by substituting the chicken with grilled vegetables or tofu. The peanut sauce pairs well with a range of plant-based ingredients.
FAQs
1. Can I use regular pizza dough instead of naan?
Yes, you can use regular pizza dough, but the cooking time may be different. Make sure to adjust accordingly for a crispy crust.
2. Is the peanut sauce very spicy?
The peanut sauce can be made as spicy or mild as you like. Adjust the sriracha to control the heat.
3. Can I prepare the ingredients ahead of time?
Absolutely! You can chop the vegetables and make the sauces a day in advance. Keep them in the refrigerator until you’re ready to cook.
Thai Chicken Flatbread Pizza
Ingredients
For the Chicken and Sauce
- 2 pieces chicken breasts, chopped into bite-size pieces
- 1 teaspoon olive oil
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 2 tablespoons brown sugar
- ½ teaspoon sriracha (optional) Adjust based on spice preference.
- ½ teaspoon garlic powder
- ½ teaspoon dry basil
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup peanut butter
For the Toppings
- 2 pieces naan flatbreads
- 2 cups shredded mozzarella cheese
- ⅛ cup thinly sliced red onion
- ½ cup white bean sprouts
- ⅓ cup matchstick carrots
- Chopped roasted peanuts For garnish.
- Chopped cilantro For garnish.
For the Coconut Crema
- ⅓ cup coconut yogurt
- 1 ½ tablespoons mayonnaise
- ½ teaspoon honey
- ½ teaspoon lime juice
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with foil. Set it aside.
- To make the coconut crema, whisk together coconut yogurt, mayonnaise, honey, and lime juice in a medium bowl until smooth. Store it in the refrigerator.
- For the peanut sauce, mix soy sauce, water, lime juice, fish sauce, brown sugar, sriracha, garlic powder, dry basil, ground ginger, black pepper, and salt in a bowl. Set it aside—peanut butter will be added later.
Cooking
- Heat olive oil in a large nonstick skillet over high heat. Add the chopped chicken and cook until it’s no longer pink, about 5 minutes (it doesn’t need to be fully cooked).
- Pour the peanut sauce into the skillet and simmer with the chicken for 2 minutes. Stir in peanut butter until smooth and well combined.
- Divide the chicken and sauce mixture between the two naan flatbreads, spreading it almost to the edges. Top with mozzarella cheese, sliced red onion, bean sprouts, and matchstick carrots.
- Bake for 10 minutes, then switch to broil until the cheese is golden.
Serving
- Garnish with chopped roasted peanuts, chopped cilantro, and the coconut crema before serving.
