Suzanne’s Thai Chicken Pizza

This is half Rachael Ray’s Thai Chicken Pizza and half California Pizza Kitchen Thai Chicken Pizza with a dash of “oh crap I don’t have that in my fridge, what can I use instead?” I never get tired of making or eating it, and it’s the perfect meal to share with a toddler – lots of nice little bite sized things. Just watch out for the peanuts.

Suzanne’s Thai Chicken Pizza

1 store-bought thin crust pizza crust
1 bottle duck or plum sauce
Sprinkle red pepper flakes
2 cups Monterey Jack cheese
1 tablespoon vegetable oil
2 tablespoons peanut butter (we only ever have crunchy)
A couple of good dashes of Tabasco
A couple of good dashes of grill seasoning (whatever you happen to have in the pantry)
3-4 thin cut chicken breasts
2 tablespoons apricot preserves (honey works too)
2 tablespoons apple cider vinegar
1 cup shredded carrots
1 cup mung bean sprouts (they’re next to the tofu at my Stop & Shop)
4-5 scallions

Preheat the oven to 425 degrees. Put the pizza crust on a rectangular cookie sheet and stretch it so it fits exactly. Pour the bottle of duck/plum sauce over the crust like it’s tomato sauce. Sprinkle with the red pepper flakes and then the cheese. Bake for about 15 minutes, until the cheese is bubbly and starting to brown.

In a medium sized bowl or dish, mix the vegetable oil, peanut butter, Tabasco, and grill seasoning. Toss in the chicken and stir it all around to coat well. Heat up a grill pan (I just use the thing I use for grilled cheese)(I cannot remember what that kind of pan is called) to medium-high heat. Cook the chicken for a couple of minutes on each side. This is the reason I use the thin sliced chicken – it doesn’t take very long and it’s hard to accidentally leave a raw spot in the center. When it’s cooked, slice it up into bit sized pieces.

In another bowl, mix the cider vinegar and apricot preserves. Add the shredded carrots and toss it all together so they absorb some of the liquid.

Now chop up your scallions and cilantro. I love scallions so I tend to use a LOT and I don’t chop them up super small.

Once the pizza is done, top it with the chicken, then the carrots and mung beans, then the scallions, cilantro and peanuts.

The original recipe claims it feeds 4 people but E and I usually eat all but one or two small pieces, especially now that Little Evan can eat a whole piece on his own. A lot of the toppings tend to fall off during the hand-to-mouth transfer so keep a fork handy to shovel them back on. Enjoy!

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7 Responses to “Suzanne’s Thai Chicken Pizza”

  1. TMae says:

    Oooohh…I’m glad you blogged this. I need something new for our pizza dinners. Sounds soo yummy.

  2. sarrible says:

    I want to eat this right now rather than the oatmeal I’m having.

  3. Do you think it would work to substitute bbq sauce for the plum sauce or would it defeat the purpose? Hubs is not such a fan of asian sauces.

  4. Brigid Keely says:

    Have you ever tried cutting the chicken up before cooking it? You can toss the cut up chicken in the sauce so every bit of it is coated (I throw my stuff into a tupperware with a lid and then shake it, instead of “tossing” it. I literally toss it.) and it’ll also cook faster.

  5. michgal18 says:

    Hubbs said “this is better than I thought it would be”, which I think is a compliment, but voted for the peanuts to be BYO. Carson said “Get this crap off my tray, woman, and get me some damn o-gurrrr!” (don’t worry that he can say all those other words, but not yogurt). Mama says “YUM!!”

  6. Katherine says:

    im waiting for my oven to preheat as i type this. the chicken already smells so tasty! thanks for posting.

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