Tangy Thai Chicken Pizza

  • Category Dinner
  • Cook Time 00:10:00
  • Prep Time 00:20:00
  • Cuisine Pizza
Fresh mozzarella, grilled chicken, perfect Thai sauce? Say no more!

Ingredients

  • Angelic Bakehouse Flatzza Crust – 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

  1. In a bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger until thoroughly incorporated
  2. Whisk in 1/4 cup of coconut milk – add more or less until the desired consistency is reached
  3. Use immediately or refrigerate for 3-5 days
  4. Shake well before using
  5. Pre-heat the grill to 400F
  6. 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
  7. After the Flatzza is flipped to the second side, brush the top with Thai dressing and add mozzarella balls and chicken
  8. Close the lid for the remaining 2 minutes allowing the cheese to melt
  9. Carefully remove the Flatzza from the grill and cut into desired number of slices
  10. 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
  11. Top with salad mixture, spreading evenly
  12. Garnish with cilantro leaves, peanuts, and a drizzle of sriracha sauce
  13. Serve immediately