Think pizza, but with a Thai twist: nutty, spicy peanut sauce replaces tomato, tender shredded chicken stands in for pepperoni, and bright herbs finish each slice. This is the kind of weeknight pizza that feels special without demanding a whole afternoon of work. I like to make it when I want something different from the usual pizza night but still crave that quick oven-baked satisfaction.
Healthy-ish, bold-flavored, and endlessly adaptable. The recipe is straightforward: homemade peanut sauce, pre-cooked shredded chicken, simple veggies, and a stretch of dough. It comes together in under an hour if your oven is hot and your toppings are ready.
Below you’ll find the ingredients (with quick notes), the exact step-by-step method, practical swaps, and troubleshooting tips from my time testing this at home. Follow the source steps closely for best results, and read the sections on leftovers and seasonally inspired upgrades for ideas to keep this pizza interesting.
Ingredient Breakdown
Ingredients
- 1 pound pizza dough — Forms the crust; room temperature dough stretches more easily.
- 1 ½ cups shredded mozzarella — Provides melt and stretch; use part-skim for less oiling.
- ½ cup cooked shredded chicken — Main protein; leftover roasted or rotisserie chicken works great.
- ¼ cup grated carrot — Adds color, slight crunch, and sweetness against the savory sauce.
- 2 tablespoons chopped green onion — Brings mild onion brightness; add after baking to keep it fresh.
- 2 tablespoons chopped cilantro for garnish after baking — Fresh herbal note; add just before serving so it doesn’t wilt.
- 2 tablespoons roasted peanuts chopped — Crunch and nutty finish; sprinkle right before serving.
- ¼ cup peanut butter smooth — Base of the peanut sauce; smooth blends easiest for an even sauce.
- 1 tablespoon honey — Balances heat and salt with gentle sweetness.
- 1 tablespoon sriracha — Provides heat and a touch of vinegar; adjust to taste.
- 1 tablespoon soy sauce — Salt and umami in the sauce; use low-sodium if preferred.
- 1 teaspoon toasted sesame oil — Adds toasted, aromatic depth to the sauce.
- 2 teaspoons rice vinegar — Brightens the sauce and cuts richness.
- 2 tablespoons water — Thins the sauce to a spreadable consistency.
- 1 teaspoon fresh ginger grated — Sharp, warming flavor that pairs with peanut and soy.
- 1 teaspoon fresh garlic grated — Fresh garlic gives the sauce a savory backbone.
Thai Chicken Pizza, Made Easy
- Preheat the oven to its highest temperature (for example, up to 550°F/290°C). If using a pizza stone, place it in the oven to preheat. If using a baking sheet, you can use a piece of parchment under the pizza and bake on the sheet.
- Make the peanut sauce: in a bowl combine 1/4 cup smooth peanut butter, 1 tablespoon honey, 1 tablespoon sriracha, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 2 teaspoons rice vinegar, 2 tablespoons water, 1 teaspoon grated fresh ginger, and 1 teaspoon grated fresh garlic. Whisk until smooth and creamy. Reserve about 1/4 of the sauce for finishing and set the rest aside for the pizza base.
- Prepare toppings: have 1 1/2 cups shredded mozzarella, 1/2 cup cooked shredded chicken, 1/4 cup grated carrot, 2 tablespoons chopped green onion, 2 tablespoons chopped cilantro, and 2 tablespoons chopped roasted peanuts ready. (Use the cilantro and roasted peanuts as the garnish after baking.)
- Shape the dough: place the 1 pound pizza dough on a piece of parchment or on a pizza peel. Gently stretch or shape the dough with your hands into a 10–12 inch circle, leaving the edges slightly thicker to form a crust.
- Assemble the pizza: transfer the dough (on the parchment if using) so it can be moved to the oven. Spread about 3/4 of the prepared peanut sauce evenly over the dough, leaving a small border for the crust. Sprinkle the 1 1/2 cups shredded mozzarella evenly over the sauce, then distribute the 1/2 cup cooked shredded chicken, 1/4 cup grated carrot, and 2 tablespoons chopped green onion on top.
- Bake: slide the pizza (with the parchment, if used) onto the preheated pizza stone or place it on the baking sheet and put it in the oven. Bake for 4–5 minutes in the preheated oven.
- Finish under the broiler: switch the oven to broil and broil the pizza for an additional 3–5 minutes, watching closely, until the cheese is bubbly and the crust and toppings are browned to your liking.
- Finish and serve: remove the pizza from the oven, drizzle with the reserved peanut sauce, then sprinkle with the 2 tablespoons chopped cilantro and 2 tablespoons chopped roasted peanuts. Slice and serve.
What Makes This Recipe Special
This pizza blends two cuisines in a single, confident bite. The peanut sauce brings a creamy, slightly sweet-savory foundation that’s layered under melting mozzarella — so you get familiar comfort with an unexpected flavor shift. Using shredded chicken keeps the topping light and easy to distribute; every slice gets some protein, cheese, and crunchy carrot.
The finishing drizzle of reserved peanut sauce and the fresh cilantro and roasted peanuts are crucial. They reintroduce brightness and texture after the oven’s heat has softened everything. Small details like freshly grated ginger and toasted sesame oil in the sauce elevate it from “pea-nutty spread” to a truly Thai-inspired condiment.
Low-Carb/Keto Alternatives
- Crust swap: Use a cauliflower crust or almond flour crust to slash carbs while keeping the same toppings.
- Cheese: Keep the mozzarella but use a higher-fat variety to help the pizza feel more satiating.
- Sauce: Peanut butter is keto-friendly in moderation; adjust water and vinegar so the sauce is thicker and you use less per pizza.
- Veggies: Replace grated carrot with thinly sliced bell pepper or shaved cabbage for crunch with fewer carbs.
Appliances & Accessories
Oven and a hot surface matter more than fancy gear. A pizza stone or steel gives the best oven spring and crisp bottom crust. If you don’t have a stone, a heavy baking sheet works fine; preheat it to mimic the effect. A pizza peel helps move the pizza quickly, especially if you use parchment.
A blender or whisk speeds up the peanut sauce mixing — smooth peanut butter whips into a glossy sauce faster with a small blender. A microplane for the ginger and garlic makes them blend into the sauce without big chunks. Finally, a broiler-safe rack or oven tray makes watching the final browning easier.
What Not to Do
Don’t skimp on heating the oven. A high preheat is what gives the crust a blistered edge and quick bake time. Resist slathering the dough with too much sauce — the peanut sauce is rich and heavy; too much makes the crust soggy and dense. Use about 3/4 of the sauce for the base as directed, reserving the rest for finishing.
Also, don’t add delicate garnishes before baking. Cilantro and roasted peanuts should be sprinkled after the oven; they lose their texture and flavor under direct heat. Finally, don’t overload the pizza with toppings. The list is modest for a reason: too many toppings prevent proper baking, and the balance of flavors becomes muddled.
Season-by-Season Upgrades
Spring: Add thinly sliced snap peas or radishes after baking for freshness and crunch.
Summer: Swap grated carrot for matchstick cucumber ribbons on the finished pizza; they’ll add cooling contrast to the spicy sauce. Fresh Thai basil is also fantastic at the height of summer.
Fall: Roasted sweet potato cubes tossed with a little soy and sesame are lovely alongside the shredded chicken. They add earthy sweetness and pair well with peanut.
Winter: Use shredded leftover roast chicken mixed with a little warm soy and honey, and add wilted spinach under the cheese for body and color.
What Could Go Wrong
Soggy center: Usually from too much sauce or overly wet toppings. Follow the sauce quantities, pat any very moist toppings dry, and keep the oven hot.
Burnt edges but undercooked middle: This often happens if the pizza is too close to the broiler for too long or if the stone/steel is unevenly heated. Bake on the middle rack, then move briefly under the broiler if needed; watch closely during broiling.
Uneven melting: If your cheese is too cold or clumpy, it melts unevenly. Make sure shredded mozzarella is fluffy and evenly distributed. Allow cold deli items to come closer to room temperature before topping.
Leftovers & Meal Prep
Leftover slices keep well in the fridge for 2–3 days. Reheat in a hot oven (425°F / 220°C) or in a skillet to keep the crust crisp. Microwaving works but will soften the crust.
If you plan to meal prep, make the peanut sauce ahead and store it in an airtight container for up to 4 days. Shred the chicken and store separately. On pizza night, assemble from those components for a fast result.
For freezing: bake the pizza fully, cool completely, then wrap tightly and freeze up to 1 month. Reheat from frozen at 400°F (200°C) until heated through and the crust crisps again — roughly 12–18 minutes depending on oven and thickness.
Top Questions & Answers
- Can I use crunchy peanut butter? — Yes, but smooth blends more evenly into the sauce. If you use crunchy, the texture will be chunkier; adjust to your preference.
- Do I need to cook the chicken first? — Yes. The recipe calls for cooked shredded chicken. Use leftover roasted chicken or rotisserie for speed.
- Is there a vegetarian option? — Replace the shredded chicken with thinly sliced tofu that’s been sautéed in soy and sesame, or use roasted cauliflower florets.
- How spicy is the pizza? — The 1 tablespoon of sriracha gives a noticeable kick, but it’s balanced by honey. Reduce sriracha to 1 teaspoon for milder heat.
- Can I make the sauce ahead? — Absolutely. The peanut sauce keeps well in the fridge for up to 4 days. Bring it to room temperature and whisk if it separates before using.
Serve & Enjoy
Slice into 6–8 wedges and serve immediately so the mozzarella is still melty and the crust crisp. Offer extra reserved peanut sauce, lime wedges for a squeeze of acid, and extra chopped cilantro and peanuts at the table. A simple green salad or quick pickled cucumber on the side cuts through the richness and balances the plate.
This pizza is one of my favorite weeknight projects: quick, bold, and crowd-pleasing. The balance of creamy peanut, heat from sriracha, and fresh herbs makes it memorable. Serve with confidence and enjoy the contrast of textures — soft cheese, crunchy peanuts, and a chewy, browned crust.
Thai Chicken Pizza
Ingredients
Ingredients
- ?1 poundpizza dough
- ?1 1/2 cupsshredded mozzarella
- ?1/2 cupcooked shredded chicken
- ?1/4 cupcarrotgrated
- ?2 tablespoonschopped green onion
- ?2 tablespoonschopped cilantrofor garnish after baking
- ?2 tablespoonsroasted peanutschopped
- ?1/4 cuppeanut buttersmooth
- ?1 tablespoonhoney
- ?1 tablespoonsriracha
- ?1 tablespoonsoy sauce
- ?1 teaspoontoasted sesame oil
- ?2 teaspoonsrice vinegar
- ?2 tablespoonswater
- ?1 teaspoonfresh gingergrated
- ?1 teaspoonfresh garlicgrated
Instructions
Instructions
- Preheat the oven to its highest temperature (for example, up to 550°F/290°C). If using a pizza stone, place it in the oven to preheat. If using a baking sheet, you can use a piece of parchment under the pizza and bake on the sheet.
- Make the peanut sauce: in a bowl combine 1/4 cup smooth peanut butter, 1 tablespoon honey, 1 tablespoon sriracha, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 2 teaspoons rice vinegar, 2 tablespoons water, 1 teaspoon grated fresh ginger, and 1 teaspoon grated fresh garlic. Whisk until smooth and creamy. Reserve about 1/4 of the sauce for finishing and set the rest aside for the pizza base.
- Prepare toppings: have 1 1/2 cups shredded mozzarella, 1/2 cup cooked shredded chicken, 1/4 cup grated carrot, 2 tablespoons chopped green onion, 2 tablespoons chopped cilantro, and 2 tablespoons chopped roasted peanuts ready. (Use the cilantro and roasted peanuts as the garnish after baking.)
- Shape the dough: place the 1 pound pizza dough on a piece of parchment or on a pizza peel. Gently stretch or shape the dough with your hands into a 10–12 inch circle, leaving the edges slightly thicker to form a crust.
- Assemble the pizza: transfer the dough (on the parchment if using) so it can be moved to the oven. Spread about 3/4 of the prepared peanut sauce evenly over the dough, leaving a small border for the crust. Sprinkle the 1 1/2 cups shredded mozzarella evenly over the sauce, then distribute the 1/2 cup cooked shredded chicken, 1/4 cup grated carrot, and 2 tablespoons chopped green onion on top.
- Bake: slide the pizza (with the parchment, if used) onto the preheated pizza stone or place it on the baking sheet and put it in the oven. Bake for 4–5 minutes in the preheated oven.
- Finish under the broiler: switch the oven to broil and broil the pizza for an additional 3–5 minutes, watching closely, until the cheese is bubbly and the crust and toppings are browned to your liking.
- Finish and serve: remove the pizza from the oven, drizzle with the reserved peanut sauce, then sprinkle with the 2 tablespoons chopped cilantro and 2 tablespoons chopped roasted peanuts. Slice and serve.
Equipment
- Oven
- Pizza Stone
- Baking Sheet
- Parchment Paper
- Pizza Peel
- Mixing Bowl
- Whisk
Notes
Shape the Dough By Hand:Avoid using a rolling pin to make your pizza. The pressure from the pin will deflate the dough and you won’t get the bubbles and pockets of air that you want. Be sure to leave the dough thicker on the edges to create a nice pizza crust.
