Thai Chicken Pizza

GIMME ALL THE CARBS! Thai Chicken Pizza has been making an appearance at our weekly pizza night for the past few months and I can’t get enough!

Our weekly pizza nights have been going strong for years. It’s one of those traditions I’ll never be able to give up because it means I barely have to think about dinner and I get to stuff my face full of cheesy carbs. I know what’s on the menu and it’s really all about assessing whatever ingredients are already in my fridge. Or whatever is easy to grab at the store. This Thai Chicken Pizza has been on repeat for a while now! Probably because I always seem to have some leftover rotisserie chicken in the fridge AND, I’m obsessed with peanut sauce.

The sauce is not too sweet and perfectly acidic with all the lime juice. It gets slathered on the actual pizza as the base. And if you’re feeling extra, I like to dunk my slices of pizza into even more sauce. Clearly my obsession is going strong as it has been since I was in college and I’d eat this type of pizza from CPK on a weekly basis. #sorrynotsorry.

Thai Chicken Pizza

Thai Chicken Pizza


    For the Peanut Sauce
  • 1 1-inch piece ginger, peeled
  • 1 small garlic clove
  • 1/2 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1-2 tablespoons fresh lime juice
  • 1 teaspoon (packed) light brown sugar
  • 1/4 -1/2 teaspoons crushed red pepper flakes
  • For the Pizza
  • 1 lb Pizza Dough
  • 1 cup shredded rotisserie Chicken
  • 2 cups Shredded Mozzarella Cheese
  • For the Topping
  • Green Onions
  • Shredded Carrots
  • Fresh Cilantro
  • White Bean Sprouts
  • Limes


    For the Sauce
  1. Add all the ingredients into a blender and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth.
  2. For the pizza
  3. Preheat oven to 450 degrees F. Press the pizza dough into the shape of a medium sized sheet pan.
  4. Spread 1/2 cup the peanut sauce on top, followed by the shredded cheese and the diced chicken.
  5. Transfer to the oven and bake until the cheese is melted and bubbly, about 10-15 minutes. Remove from the oven and top with TONS of the green onions, shredded carrots, cilantro, bean sprouts and salt and pepper as needed serve. Squeeze plenty of lime juice on top.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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  1. We LOVE pizza night!! For us it is on the barbecue on Sunday evenings! Leftovers for lunch! This one sounds like a must try – I love the sauce idea!

  2. Thai flavors make me weak in the knees…seriously. I just love how they balance savory, sweet, tangy and spicy in every bite. This gorgeousness is happening this week in my house, for sure. Pinned!

  3. Made this last night and it was AMAAAAAZING! We live in Abu Dhabi and I just used the local pita bread as the crust and it totally rocked. Thanks Gaby!

  4. Ooooh, this is one of my favorite flavors. I will go light on the red pepper flakes, and love every bite!!!

  5. This is so simple yet ingenious! I LOVE peanut sauce, as in have to be careful how often I make it. But I usually pair it with rice noodles and Thai salad. I make mine with tamari (all soy, soy sauce) to skip the gluten in regular “soy sauce” – tricky marketers!

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  7. This was the tastiest thing I’ve made in a while. Love, love, loved it. Can’t wait to make it again.

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