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Thai Chicken Pizza with Peanut Sauce
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Thai Chicken Pizza with Peanut Sauce

Use Fleischmann’s® RapidRise® Yeast for a super quick rise time of only 10 minutes and have your pizza on the table in half an hour. Quick rising yeast is simple to use and eliminates a second rising time - less waiting and more pizza-eating!
Prep Time10 mins
Cook Time20 mins
Rising Time10 mins
Course: Main Course
Cuisine: Thai
Keyword: baking, chicken, peanut, pizza, thai inspired, yeast
Servings: 12 inch pizza

Ingredients

For the Pizza Crust

For the Peanut Sauce

  • ½ cup natural peanut butter
  • ¼ cup soy sauce
  • ¼ cup cold water
  • 1 tablespoon rice vinegar
  • 1 tablespoon granulated white sugar
  • 2 teaspoons chili garlic sauce (Sambal Oelek)
  • 1 teaspoon lime juice

For the Toppings

  • 1 chicken breast sliced
  • ½ red bell pepper sliced
  • ¼ red onion sliced
  • 1 to 2 cups shredded mozzarella cheese 4 to 8 ounces or 125 to 250g
  • small bunch cilantro leaves for garnish

Instructions

For the Pizza Crust

  • In a medium bowl, mix together one cup of the flour with the yeast, salt, and sugar.
  • Mix together the warm water and the oil and add to the bowl of the flour mixture. Mix together.
  • Add the rest of the flour, a little at a time, only as you need it until you have a soft dough.
  • Turn the dough out onto a lightly floured counter and knead the dough by pushing it with the heels of your hands and turning it for about 3-4 minutes, or until you have a soft dough that is slightly sticky. Let sit for 10 minutes.

For the Peanut Sauce

  • Add all ingredients to a small bowl and whisk together until combined.

For the Peanut Chicken

  • Cook the chicken in a non-stick pan, over medium heat for about 2 minutes per side, or until fully cooked. Add 3 tablespoons of the peanut sauce and 2 tablespoons water. Stir together until fully combined. Remove from heat.

To cook the Pizza

  • Preheat oven to 425°F. Press the dough out onto a greased pizza pan. Or use a rolling pin to roll a 12-inch disc and place that on a greased cookie sheet.
  • Spread most of the sauce onto the pizza dough using the back of a large spoon.
  • Add the chicken and then the mozzarella cheese.
  • Add the red onions and the bell pepper.
  • Bake for 12-15 minutes or until cheese is bubbly and crust is light golden brown. Slice and garnish with the cilantro leaves.

Notes

  1. Water should be 120° to 130°F.  Water that is not warm enough will not activate yeast, and water that is too warm will kill yeast.  The water should feel very warm to touch.  Use a thermometer for best results.
  2. Make sure yeast is fresh, expired yeast will not rise.