Due to poor planning on my part, I only came out of this weekend with one recipe to post… but boy, oh boy, is it a GOOD one!! These little individual Thai chicken pizzas on homemade naan bread are just heavenly. …to say the least.
I made my pizzas on homemade naan, but if you don’t want to make a batch, you can always use store bought naan or even pita bread. But if you haven’t tried this naan recipe yet, you definitely should. It’s soft, light, fluffy, and full of flavor.
I tried to keep it simple with the ingredients and toppings because, if you ask me, there’s nothing worse about making homemade pizzas than to have them be really complicated. If you want to go a step or two further and try some more toppings, try pineapple, jalapeno, Thai basil, or green onion. If you want an extra special peanut sauce for the base (instead of the super quick version that I made here), check out this peanut sauce recipe.
Lastly, I have all of the ingredients/toppings for these pizzas stored in individual containers in my fridge. This way, I can quickly top and cook a pizza “to order” and have them hot and fresh! These pizzas are so easy and delicious! I will be making them again!
Thai Chicken Pizza
Thai Chicken Pizza
- 1 batch 8 pcs naan ($1.27)
- 1/2 cup hoisin sauce ($1.74)
- 1/2 cup peanut butter ($1.05)
- 2 inches fresh ginger ($0.30)
- approx. 2 Tbsp sriracha hot sauce ($0.52)
- 2 medium chicken breasts ($1.87)
- 2 cups shredded mozzarella ($2.47)
- 1 medium red bell pepper ($1.19)
- 1 small red onion ($0.45)
- 1 bunch fresh cilantro ($0.79)
- to taste salt & pepper ($0.05)
- Trim any excess fat from the chicken breasts. Season with salt and pepper and cook in a countertop grill until cooked through (about 7 minutes each). Allow the chicken breasts to cool.
- While the chicken is cooking, prepare the peanut sauce. Combine the hoisin sauce, peanut butter, and 1/2 tsp of sriracha sauce in a bowl. Peel the ginger and grate it straight into the bowl. Add about 1/3 cup of hot water and whisk until smooth. Set aside.
- Preheat the oven to 400 degrees. Chop the chicken into small pieces and transfer to a bowl. Add enough sriracha sauce to coat the chicken (about 1.5 Tbsp, give or take a little). Thinly slice the red onion and red bell pepper.
- Spread about 2 Tbsp of the peanut sauce over each piece of naan. Top with about 1/4 cup of shredded cheese, a handful of the sriracha chicken, some red bell pepper, and red onion.
- Place the pizzas on a perforated pizza pan or directly on the oven rack and cook until the cheese is melted and bubbly (about 10 minutes). When the pizzas come out of the oven, top with fresh cilantro leaves and enjoy!
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Step By Step Photos
Trim any excess fat from the chicken breasts and season lightly with salt and pepper.
Cook the chicken on a countertop grill until cooked through (about 7 minutes) and then allow them to cool. I find my George Foreman grill to be the easiest and fastest way to cook chicken breast, but you can use your favorite method.
While the chicken is cooking, prepare the peanut sauce. Place the hoisin sauce, peanut butter, and sriracha hot sauce in a bowl. Peel the piece of ginger and then grate it (using a small holed cheese grater) directly into the bowl.
Add about 1/3 cup hot water to facilitate mixing and stir until smooth.
While the chicken is cooling, prepare the vegetables. Thinly slice the onion and red bell pepper. Pull the cilantro leaves from the stems (you can do this as you add it to the pizza later, if you prefer).
Once the chicken is cool enough to handle, chop or shred it into small pieces.
Place the chopped chicken in a bowl and add enough sriracha to coat the chicken (about 1.5 Tbsp).
Begin to build the pizzas by spreading about 2 Tbsp of peanut sauce over the surface of the naan. I cooked my first batch on a baking sheet with foil, but that left the bottoms soggy. So, I would suggest cooking the pizzas on a perforated pizza pan or placing them directly on the oven rack to allow steam to escape.
Sprinkle about 1/4 cup of shredded cheese on each pizza and top with the sriracha chicken, some red onion, and red bell pepper. The cilantro will go on top after it comes out of the oven.
Bake the pizzas in a preheated 400 degree oven until the cheese is melted and bubbly (about ten minutes). Take the pizzas out of the oven and top with fresh cilantro leaves.
I have all of the ingredients stored in my refrigerator separately so that I can make fresh pizzas all week!
Seriously SO GOOD. It’s hard to eat just one.
I’ve made this recipe multiple times as written as they’ve been such a hit!
Do you think another nut butter would work in place or the peanut butter? My partner doesn’t have an allergy, but absolutely loathes the taste of peanuts!
It will definitely change the flavor when you change nut butters, but you can try almond, sunflower, or cashew. :)
I want to make this but vegetarian–for my vegetarian son-in-law. What do you think of using tofu instead of chicken. If you recommend, how would I use it? Just as with the chicken though with the water pressed out first?
I’ve never actually used tofu on a pizza before, so I’m not sure how that would turn out. I think I’d be more inclined to just double up on the veggies if I were trying to make this one vegetarian, since the tofu won’t add any flavor of its own.
De-friggin-licious! This was my third Asian Budget Bytes recipe in as many days, and hubby and I both LOVED it.
It’s always my intention to follow Beth’s recipes more or less to the letter, at least the first time I make them (because they’re perfect as is) but in this case substitutions had to be made due to my not wanting to go to the store again. I subbed frozen white pita breads for the naan, chunky peanut butter instead of smooth, and used sharp white cheddar instead of mozzarella. Still amazing, and I actually loved the peanut chunks in the sauce base. When I do over again I’ll make sure to have a more mild cheese on hand, because the sharpness of the cheddar detracted from the peanut-sriracha goodness.
My fiance and i made these with flatbreads and they were amazing!! We added a touch more sriracha because we like it spicy and were very happy with how it came out. This will be a recipe we will have atleast once a month!
Would this be good with cheddar cheese? I want to make it for a dinner but I don’t have any mozza cheese on hand.
It’d probably still be alright, but I think mozz works best with these flavors. :)
Just wanted to let you know. I have made this recipe at least 5 times (with homemade naan and store-bought) and it NEVER ceases to amaze me. I LOVE it. Favorite recipe I have tried of yours…and I have tried a lot :).
Did anyone find the chicken spicy with the sriracha sauce coating it? I have little kids, and I will make this, just wanted thoughts on spice level with the chicken.