Thai Chicken Flatbread Pizza

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Thai Chicken Flatbread Pizza smothered in easy tangy peanut sauce, tender chicken, carrots, sprouts, mozzarella cheese and the option of Coconut Crema drizzle - an amazing flavor bursting quick dinner the whole family will love!

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Main Course

Cuisine: American, Italian, Italian American

Keyword: flatbread pizza, Thai Chicken Flatbread Pizza, Thai chicken pizza recipe

Servings: Serving

Author: Alyssa Rivers

Ingredients

2 chicken breasts chopped into bite-size pieces
2 naan flatbreads
1 teaspoon olive oil

Peanut Sauce

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

Toppings

2 cups shredded mozzarella cheese
⅛ thinly sliced red onion
½ cup white bean sprouts
⅓ cup matchstick carrots
chopped roasted peanuts
chopped cilantro

Coconut Crema (optional)

⅓ cup coconut yogurt
1 ½ tablespoons mayonnaise
½ teaspoon honey
½ teaspoon lime juice

Instructions

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with foil, Set aside.
Coconut crema: Whisk the ⅓ cup coconut yogurt, 1 ½ tablespoons mayonnaise, ½ teaspoon honey, and ½ teaspoon lime juice together in a medium bowl until smooth. Store in the refrigerator.
Peanut sauce: Whisk the 1 tablespoon reduced-sodium soy sauce, 2 tablespoons water, 1 tablespoon lime juice, 1 teaspoon fish sauce, 2 tablespoons brown sugar, ½ teaspoon sriracha, ½ teaspoon garlic powder, ½ teaspoon dry basil, ¼ teaspoon ground ginger, ¼ teaspoon black pepper, and ¼ teaspoon salt together in a bowl, the peanut butter will be added later. Set aside.
Heat 1 teaspoon olive oil over high heat in a large nonstick skillet. Add the 2 chicken breasts chopped into bite-size pieces and cook just until no longer pink (does not need to be cooked through).
Add the prepared peanut sauce and simmer with the chicken for two minutes. Stir in ½ cup peanut butter until smooth and completely combined.
Evenly divide the chicken and sauce mixture between the 2 naan flatbreads and spread almost to edges. Evenly divide the 2 cups shredded mozzarella cheese, ⅛ thinly sliced red onion, ½ cup white bean sprouts, and ⅓ cup matchstick carrots on each of the flatbreads.
Bake for 10 minutes then broil until cheese is golden. Garnish with chopped roasted peanuts, chopped cilantro, and coconut crema.

Nutrition

QR code

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