Thai-inspired Chicken Pizza
Ingredients
The sauce
-
½
cup
light coconut milk
-
2
tbsp
minced garlic
-
¼
cup
raw unfiltered honey
-
1
tsp
apple cider vinegar
-
2
tsp
low-sodium soy sauce
-
¼
tsp
ground ginger
-
1
tbsp
vegan oyster sauce
-
½
tsp
garlic powder
-
1
cup
crunchy powdered peanut butter
The chicken
-
1
lb
boneless chicken breast, cubed
-
1
tsp
ground coriander
-
1
tsp
ground cumin
-
1
tsp
black pepper
-
½
tsp
sea salt
The pizza
-
¼
cup
all-purpose flour
-
1
lb
fresh pizza dough
-
⅓
cup
carrots, shredded
-
2
cups
mozzarella cheese, shredded
-
⅓
cup
red bell pepper, thinly sliced
-
¼
cup
green onions, chopped
-
½
tsp
red pepper flakes
-
½
tsp
basil flakes
-
¼
cup
fresh cilantro leaves
Instructions
- Preheat the oven to 425°F.
- Combine the coconut milk, minced garlic, honey, apple cider vinegar, soy sauce, ginger, vegan oyster sauce, and garlic powder in a small pot over low heat and stir until combined.
- Gradually add the crunchy powdered peanut butter and whisk for 5 minutes until the sauce is creamy. Set aside.
- Season the cubed chicken breast with coriander, cumin, black pepper, and sea salt.
- Heat a skillet on high and sear the chicken for 1 minute. Remove from heat.
- Flour a surface and shape the fresh dough into a circle. Place it on a round pizza pan.
- Spread the peanut sauce over the pizza dough, leaving an inch of crust around the edge.
- Layer the pizza with half of the seared chicken, half of the carrots, and the mozzarella cheese. Add the remaining chicken and carrots, along with red bell pepper, green onions, red pepper flakes, basil flakes, and cilantro.
- Bake for 16 to 18 minutes.
Nutrition Facts (estimated)
Servings
5
Calories
752
Total fat
38.8g
Total carbohydrates
63.6g
Total protein
37.7g
Sodium
784mg
Cholesterol
76mg
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