Thai Chicken Pizza

    (47)
    2 hours

    When you're looking for a pizza that has a lot of flavour and is a little different from the rest, then go with this. Take a short cut and use a pre-made pizza base. The carrot & coriander garnish on top is a must.


    42 people made this

    Ingredients
    Serves: 16 

    • For the dough
    • 1 cup (250ml) warm water (45 degrees C)
    • 1 tablespoon honey
    • 1 sachet (7g) dry yeast
    • 3 cups (375g) plain flour
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • For the thai pizza sauce
    • 3½ tablespoons (70g) peanut butter
    • 60ml brewed black tea
    • 3 tablespoons (60ml) rice vinegar
    • 2 tablespoons (40ml) soy sauce
    • 2 teaspoons chili oil
    • 1 tablespoon minced fresh ginger
    • 2 teaspoons honey
    • For the chicken topping
    • 1 boneless chicken breast half, cooked and sliced into thin strips
    • 2 tablespoons toasted sesame seeds
    • 1 tablespoon paprika
    • 1 small fresh red chilli, finely chopped
    • 1 teaspoon salt
    • 4 spring onions, sliced
    • 1 cup (125g) grated mozzarella cheese
    • 1 carrot, peeled and grated
    • ¼ cup chopped fresh coriander

    Directions
    Prep:1hr40min  ›  Cook:20min  ›  Ready in:2hr 

    1. Pour warm water into a small bowl; stir in honey until dissolved. Add the yeast, stirring until dissolved. Let stand until creamy, about 10 minutes.
    2. In a large bowl, combine the flour and salt. Add yeast mixture and olive oil; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead in more flour until the dough is no longer sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
    3. Preheat oven to 175 degrees C.
    4. Punch down the risen dough on a floured surface. Divide into two equal portions. Allow the dough to relax for a minute, then roll each portion out into a thin circle. Place on lightly oiled pizza trays.
    5. To make the peanut sauce: place peanut butter, tea, rice vinegar, and soy sauce in a blender. Add chilli oil, ginger and honey; process until smooth.
    6. In a medium bowl, combine the chicken, sesame seeds, paprika, chopped chilli, salt and 3 tablespoons of the peanut sauce. Mix until the chicken is evenly coated. Spread the remaining peanut sauce evenly over pizza dough. Top with chicken, spring onions and cheese.
    7. Bake in preheated oven for 20 minutes or until cheese is lightly browned. Garnish with carrots and coriander.
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    Reviews and ratings
    Global ratings:
    (47)

    Reviews in English (35)

    by
    17

    I made this using a pillsbury pizza crust. Didn't have black tea, subbed lime juice. Also couldn't find red chile pepper so I put chile garlic paste in the sauce. This was FANTASTIC!  -  31 Dec 2010  (Review from Allrecipes US | Canada)

    by
    13

    This has potential, but it is really, really dry. It needs something moist in the topping, I think. Not sure what else to add... The peanut butter sauce is "okay", but it was pretty runny. Is the tea absolutely necessary? I heated up the sauce a bit to just thicken it so that it wouldn't just run off the crust.  -  14 Dec 2005  (Review from Allrecipes US | Canada)

    by
    11

    Delicious! I made the base and it was a very soft dough. With the sauce, I omitted the Black Tea (but added garlic) and just stirred the ingredients to make a paste. I doubled the sauce and there was barely enough to cover the 2 bases so would triple it next time. Didn't add the paprika to the topping & don't think it's really needed. Overall this was a lovely, light pizza with a beautiful Asian flavour. Will be making again.  -  10 Apr 2008  (Review from Allrecipes US | Canada)

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