National Pizza Month Week 3: Thai Chicken Pizza with a Spicy Peanut Ginger Sauce

Ever go to order takeout with a pal, only to find that one of you is seriously craving a cheesy slice of pizza, while the other is just jonesin’ for Thai?  This pizza was designed to settle that rift.  For week three, I decided to venture outside of the box a bit and incorporate some of my favorite Thai flavors into a pizza.  Except that I got a bit carried away and ended up using all of my favorite Thai ingredients, and probably a few ingredients that are not so traditionally Thai.

I started with a spicy peanut-ginger sauce as the base, and went a little crazy from there. Considering the number of ingredients, I’m surprised to say it actually wasn’t too busy.  The flavors and textures went really nicely together.  Plus, I’ve managed to get all five of the major food groups on a single pie.  It’s so packed with fruit and veggies you can go ahead and skip the side salad!

 Thai Chicken Pizza with Spicy Peanut Sauce

A Messy Kitchen Original 

Ingredients:

• Your favorite pizza crust; I used this homemade honey wheat crust
• 1 (4 oz) boneless, skinless chicken breast baked and shredded
• 1 ripe mango, diced
• 1/2 cup canned corn
• 1 cup cooked broccoli florets, chopped
• 1/2 bean sprouts
• 4 oz shredded mozzarella
• 1-2 oz honey roasted peanuts, chopped
• Fresh basil and sriracha to garnish

For the Spicy Peanut Sauce:

• ½ cup peanut butter
• 2 teaspoons rice vinegar
• 1 teaspoon fresh ginger paste
• 2 cloves garlic
• 1 1/2 Tbsp soy sauce
• 1 Tbsp honey or agave
• 1 tsp red curry paste
• 2 Tbsp water

Cooking Instructions:

These instructions assume that you have already prepared your crust; I always pre-bake my crust before adding toppings so that it’s crisper.

1. Combine all the peanut sauce ingredients in a food processor or high-power blender and puree until very smooth.
2. Toss the shredded chicken in 2-3 Tbsp of the peanut sauce.  Spread the remaining peanut sauce evenly over your pre-baked crust.
3. Spread mango, corn, broccoli, chicken and sprouts evenly across the crust.  Top with shredded mozzarella and peanuts.  Bake for 5-8 minutes until cheese is melty.
4. Garnish with fresh basil and sriracha, slice and serve!

Johanna