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Thai Chicken Pizza with Fresh Vegetables and Asian Sauce

Print Recipe
A quick and easy fusion pizza featuring tender marinated chicken, crisp fresh vegetables, and a creamy, tangy peanut sauce on a crispy crust. It's a flavor-packed dinner ready in about 30 minutes.
Course Main Course
Cuisine Thai Fusion
Keyword Asian pizza recipe, easy weeknight dinner, peanut sauce pizza, Thai chicken pizza, thai chicken pizza with fresh vegetables and asian sauce
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4 servings
Calories 520

Equipment

  • Rimmed baking sheet or pizza stone
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Chef's knife and cutting board

Ingredients

  • 1 lb boneless, skinless chicken breast thinly sliced into bite-sized pieces
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp grated fresh ginger
  • 1 clove garlic minced
  • 1/4 cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1-2 tbsp water to thin sauce
  • 1 16 oz pre-made pizza dough or your favorite homemade dough
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup thinly sliced red onion
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp chopped roasted peanuts for garnish

Instructions

  • Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven now to heat. In a medium bowl, combine the sliced chicken with soy sauce, lime juice, ginger, and minced garlic. Toss to coat thoroughly and let it marinate while you prepare the other components.
  • Make the Asian peanut sauce. In a small bowl, whisk together the peanut butter, hoisin sauce, and rice vinegar until smooth. The mixture will be thick. Add water, one tablespoon at a time, whisking until you reach a drizzle-able consistency. Set aside.
  • Prepare your pizza base. On a lightly floured surface, stretch or roll your pizza dough into a 12-inch circle. Transfer it to a piece of parchment paper (this makes moving it to the oven easy). Lightly brush the edges with a little oil if desired for extra browning.
  • Assemble the pizza. Spread about 3/4 of the peanut sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle with the shredded mozzarella. Evenly distribute the marinated chicken pieces over the cheese. Scatter the shredded carrots, sliced bell pepper, and red onion on top.
  • Bake the pizza for 10-12 minutes, or until the crust is golden brown, the cheese is bubbly, and the chicken is cooked through. If your oven has hot spots, rotate the pizza halfway through baking for even cooking.
  • Finish and serve. Remove the pizza from the oven and immediately drizzle with the remaining peanut sauce. Sprinkle generously with fresh cilantro and chopped peanuts. Let it cool for 2-3 minutes before slicing to allow the cheese to set slightly. Slice and serve hot.

Notes

Chef's Tips:
• For a crispier crust, pre-bake the dough with just the sauce for 3-4 minutes before adding toppings.
• Do not overload the pizza with wet vegetables, as this can make the crust soggy.
• Serve with lime wedges for an extra burst of fresh acidity.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) before serving.
• Refrigerate leftovers within 2 hours of baking.