Thai Chicken Flatbread Pizza
A delicious twist on traditional pizza using naan flatbreads as a base, topped with flavorful Thai-inspired ingredients.
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.
Notes
Serve hot out of the oven. Slice into pieces and offer extra coconut crema on the side for dipping. Store leftovers in an airtight container in the refrigerator for up to 3 days.