Tangy Thai Chicken Pizza
- Category Dinner
- Cook Time 00:10:00
- Prep Time 00:20:00
- Cuisine Pizza
Ingredients
- Angelic Bakehouse Thin & Crispy – grilled
- 1 oz Thai peanut dressing
- 1 oz mozzarella, balls
- 2 oz chicken, pulled
- 1 cup Napa cabbage, grilled
- 1/4 cup carrots, julienned
- 1/4 cup cucumber, julienned
- 1/4 cup snow peas, blanched, sliced
- 3 tbsp scallions, sliced on the bias
- 3 oz Thai peanut dressing
- Salt and pepper to taste
- 2 tbsp cilantro leaves
- 1 tbsp peanuts, chopped
- Sriracha sauce drizzle
- 1/4 cup creamy peanut butter
- 1 tbsp + 1 tsp soy sauce
- 1 tbsp + 1 tsp lime juice
- 1 tbsp brown sugar
- 1 tbsp chili garlic sauce
- 1.5 tsp ginger, fresh, grated
- 1/2 cup coconut milk
Instructions
- In a bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger until thoroughly incorporated
- Whisk in 1/4 cup of coconut milk – add more or less until the desired consistency is reached
- Use immediately or refrigerate for 3-5 days
- Shake well before using
- Pre-heat the grill to 400F
- Brush the crust with 1/2 tsp of oil on each side and cook on the grill until golden brown and crispy, approximately 2 minutes per side
- After the crust is flipped to the second side, brush the top with Thai dressing and add mozzarella balls and chicken
- Close the lid for the remaining 2 minutes allowing the cheese to melt
- Carefully remove the crust from the grill and cut into desired number of slices
- In a mixing bowl, combine the Napa and red cabbage, carrot, cucumber, snow peas, scallions, salt and pepper, and Thai peanut dressing and thoroughly coat
- Top with salad mixture, spreading evenly
- Garnish with cilantro leaves, peanuts, and a drizzle of sriracha sauce
- Serve immediately
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