Simple and unexpected. A flatbread smothered in a savory peanut sauce then topped with chicken, crunchy carrots, red peppers, mozzarella and cilantro. Ready in 25 minutes. All. THE. FLAVORS. Game time.
Thai Chicken Naan Pizza with Peanut Sauce, Red Peppers and Carrots
Serves 4
Peanut Sauce
- 1 tablespoon sesame oil
- 1/4 cup peanut butter
- 3 tablespoons soy sauce
- 1 1/2 tablespoons rice wine or sherry
- 1 1/2 teaspoons water
- 2 1/4 teaspoons rice vinegar
- 1 1/2 teaspoons canola oil
- 1 1/2 teaspoons packed brown sugar
- 1 1/2 teaspoons minced fresh ginger
- 1/4 teaspoons chili garlic sauce or red chile flakes
Pizza
- 4 pieces whole wheat naan
- 2 cooked boneless skinless chicken breasts, cut into bite-sized pieces, optional
- 1 red pepper, cut into thin strips
- 1 large carrot peeled & cut into matchsticks
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup mince cilantro
- Preheat the oven to 425 degrees. If using a pizza stone, heat the stone in the preheated oven for about 10 minutes.
Peanut Sauce
- In a blender, combine sesame oil, peanut butter, soy sauce, rice wine, water, rice vinegar, canola oil, brown sugar, ginger and chili garlic sauce. Blend until smooth.
The Pizza
- Lay 2 pieces of naan on a pizza peel or on a baking sheet (if you’re not using a pizza stone).
- Spread 2 tablespoons of peanut sauce on each piece of naan.
- Divide half of the chicken, red bell pepper, carrots, mozzarella cheese and Parmesan cheese evenly between the 2 pieces of naan.
- If using a baking stone, transfer the pizzas from the peel to the stone. If using a baking sheet, place the baking sheet in the oven.
- Bake until the cheese is melted and the naan bread is golden brown, 7 to 8 minutes.
- Transfer the pizzas to a cutting board and let rest for 5 minutes before slicing.
- Repeat with the remaining ingredients.
- Slice the pizzas and garnish with minced cilantro. Serve.
