Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb pizza dough, room temp
- 1 lb boneless skinless chicken breast
- 1 1/2 cups shredded mozzarella
- 1/3 cup creamy peanut butter
- 3 tbsp soy sauce (divided)
- 2 tbsp lime juice or rice vinegar (divided)
- 2 tbsp brown sugar or honey (divided)
- 1–2 tsp sriracha or chili garlic sauce (to taste)
- 2 cloves garlic, minced (plus 1 extra for sauce)
- 1 tsp sesame oil
- 1/2 cup warm water (for thinning sauce)
- 1/2 cup shredded carrots
- 1 cup fresh bean sprouts
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2–3 tbsp Thai sweet chili sauce (for drizzling)
- 1–2 tbsp chopped roasted peanuts (optional garnish)
- 1 tbsp olive oil (for the crust)
Do This
- 1. Preheat oven to 450°F (232°C) with a pizza stone or upside-down baking sheet inside; let dough warm to room temp.
- 2. Toss chicken with 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp brown sugar, 1 tsp sesame oil, and 1 minced garlic clove; marinate 10–15 minutes.
- 3. Grill or pan-cook chicken over medium-high heat 6–8 minutes until cooked through; rest and slice thinly.
- 4. Whisk peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice or vinegar, 1 tbsp brown sugar or honey, 1–2 tsp sriracha, remaining garlic, and about 1/2 cup warm water until pourable.
- 5. Stretch dough to a 12-inch circle on parchment; brush edges with olive oil. Spread a generous layer of peanut sauce, then top with mozzarella and sliced chicken.
- 6. Bake 12–14 minutes until crust is golden and cheese is bubbly and browned in spots.
- 7. Top hot pizza with shredded carrots, bean sprouts, green onions, cilantro, sweet chili drizzle, and peanuts. Slice and serve immediately.
Why You’ll Love This Recipe
- It turns everyone’s favorite Thai-inspired peanut chicken into a fun, shareable pizza-style flatbread.
- Creamy, spicy peanut sauce, melty mozzarella, and juicy grilled chicken hit every craveable flavor note.
- Fresh carrots, bean sprouts, and herbs add crunch and brightness so the dish never feels heavy.
- Easy enough for a weeknight, impressive enough for guests or a fun “takeout at home” night.
Grocery List
- Produce: Garlic, fresh ginger (optional), limes (or rice vinegar), shredded carrots, fresh bean sprouts, green onions, fresh cilantro
- Dairy: Shredded low-moisture mozzarella cheese
- Pantry: Pizza dough, creamy peanut butter, soy sauce, sesame oil, brown sugar or honey, sriracha or chili garlic sauce, Thai sweet chili sauce, olive oil, roasted peanuts, red pepper flakes (optional), salt and pepper
Full Ingredients
For the Chicken
- 1 lb boneless skinless chicken breast (about 2 medium breasts)
- 1 tbsp soy sauce
- 1 tbsp fresh lime juice (or rice vinegar)
- 1 tsp brown sugar
- 1 tsp toasted sesame oil
- 1 clove garlic, minced
- 1 tsp neutral oil (for the pan or grill, as needed)
- Pinch of salt and black pepper, to taste
For the Spicy Thai Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp fresh lime juice or unseasoned rice vinegar
- 1 tbsp brown sugar or honey
- 1–2 tsp sriracha or chili garlic sauce (adjust to heat preference)
- 2 cloves garlic, finely minced
- 1 tsp freshly grated ginger (optional but recommended)
- 1/3–1/2 cup warm water, as needed to thin to a spreadable sauce
For the Pizza
- 1 lb pizza dough, at room temperature for at least 30 minutes
- 1 tbsp olive oil (for brushing the crust)
- 1 1/2 cups shredded low-moisture mozzarella cheese (about 6 oz / 170 g)
- All of the cooked, sliced chicken from above
Fresh Toppings & Finishing
- 1/2 cup shredded carrots (from about 1 medium carrot)
- 1 cup fresh bean sprouts, patted dry
- 2 green onions, thinly sliced on the diagonal
- 1/4 cup loosely packed fresh cilantro leaves, roughly chopped
- 2–3 tbsp Thai sweet chili sauce, for drizzling
- 1–2 tbsp chopped roasted peanuts (optional, for crunch)
- Lime wedges, for serving (optional)
- Red pepper flakes, to taste (optional, for extra heat)
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Dough
Place a pizza stone or an upside-down heavy baking sheet on the center rack of your oven. Preheat to 450°F (232°C) for at least 20–30 minutes so the surface is very hot. A hot surface helps you get a crisp yet chewy crust.
While the oven heats, bring the pizza dough to room temperature if it is chilled. Lightly flour your work surface and your hands, then gently shape the dough into a loose ball. Cover it with a clean kitchen towel and let it rest until you are ready to stretch it. Resting relaxes the gluten, making the dough easier to shape without springing back.
Step 2: Marinate and Cook the Chicken
In a medium bowl, combine the soy sauce, lime juice, brown sugar, sesame oil, and minced garlic for the chicken. Pat the chicken dry, slice any very thick pieces in half horizontally so they cook evenly, then add to the bowl and toss to coat. Let marinate at room temperature for 10–15 minutes while you make the sauce.
Heat a grill pan or skillet over medium-high heat and lightly oil it. Remove the chicken from the marinade, letting excess drip off, and cook for 3–4 minutes per side, or until nicely browned and cooked through (internal temperature 165°F / 74°C). Transfer to a cutting board and let rest for 5 minutes, then slice into thin strips or bite-size pieces. Season lightly with salt and pepper if needed.
Step 3: Make the Spicy Thai Peanut Sauce
In a small mixing bowl, whisk together the peanut butter, soy sauce, lime juice or rice vinegar, brown sugar or honey, sriracha, minced garlic, and grated ginger (if using). The mixture will be quite thick at first.
Gradually whisk in the warm water, a tablespoon or two at a time, until the sauce is smooth and pourable but still thick enough to cling to a spoon, similar to warm fudge sauce. You will likely use about 1/2 cup water, but adjust as needed. Taste and adjust: add more sriracha for heat, more lime for brightness, or a pinch more sugar if you prefer it slightly sweeter.
Step 4: Prep the Fresh Toppings
While the chicken rests and the sauce rests, prepare the vegetables and herbs. Shred the carrots (or use pre-shredded to save time). Rinse the bean sprouts and pat them very dry with a clean towel; excess moisture can make the pizza soggy.
Thinly slice the green onions on a diagonal and roughly chop the cilantro leaves. If using, chop the roasted peanuts. Set all toppings aside so you can add them immediately after baking, when the pizza is hot and the cheese is still molten.
Step 5: Stretch the Dough and Build the Base
Place a sheet of parchment paper on a pizza peel or an upside-down baking sheet (this makes it easy to slide the pizza into the oven). Lightly flour the parchment.
With your fingers, gently press and stretch the dough into a roughly 12-inch circle (or an oval) with a slightly thicker rim. Avoid using a rolling pin if you can, as it can push out the air bubbles. If the dough resists stretching, let it rest for 5 minutes and try again.
Brush the outer edge of the crust with olive oil for a golden, flavorful rim. Spoon a generous layer of the peanut sauce (about 1/2 cup) onto the center and spread it out evenly, leaving a 1-inch border. You should have some sauce left over for dipping or for a second pizza if you like.
Step 6: Add Cheese and Chicken, Then Bake
Sprinkle the shredded mozzarella evenly over the peanut-sauce base. Arrange the sliced cooked chicken over the cheese in an even layer so every bite gets some chicken.
Carefully slide the parchment with the assembled pizza onto the preheated stone or baking sheet. Bake for 12–14 minutes, or until the crust is puffed and deep golden and the cheese is melted, bubbly, and browned in a few spots. If needed, rotate the pizza halfway through baking for even browning.
Step 7: Finish with Fresh Crunch and Sweet Chili Drizzle
Use a peel or baking sheet to remove the pizza from the oven and place it on a cutting board. While it is still very hot, top with shredded carrots and bean sprouts so they just slightly soften from the heat but stay crisp.
Scatter the sliced green onions and chopped cilantro over the top. Drizzle the Thai sweet chili sauce in thin zigzags across the pizza. If using, sprinkle on the chopped roasted peanuts and a pinch of red pepper flakes. Let the pizza sit for 2–3 minutes so the cheese sets slightly, then slice into wedges. Serve with lime wedges on the side for squeezing over each slice.
Pro Tips
- Dry toppings are key: Pat the bean sprouts and any washed herbs very dry so they stay crisp and do not water down the peanut sauce.
- Control the heat level: Keep the sriracha on the lower side in the sauce if cooking for kids; serve extra on the table so everyone can adjust their own spice level.
- Use leftover chicken: Rotisserie or leftover grilled chicken works great. Just toss it with a teaspoon of soy sauce and lime juice before using to freshen the flavor.
- Cheese balance: Mozzarella gives stretch but is mild; if you want more punch, replace 1/2 cup with a mild provolone or a small handful of shredded Monterey Jack.
- Extra crisp crust: For an especially crisp bottom, pre-bake the stretched plain dough for 4–5 minutes, then add sauce and toppings and finish baking.
Variations
- Veggie Thai Peanut Flatbread: Skip the chicken and add thinly sliced red bell pepper, extra carrots, and some sautéed mushrooms. You can also sprinkle on edamame after baking for protein.
- Spicy Thai Peanut Naan Pizzas: Use store-bought naan or flatbreads instead of pizza dough. Bake at 425°F (218°C) for 8–10 minutes, just until the cheese melts and edges are crisp.
- Extra-Nutty Version: Stir 2 tbsp finely chopped roasted peanuts directly into the peanut sauce for more texture, then still garnish with additional peanuts on top.
Storage & Make-Ahead
Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 375°F (190°C) for 8–10 minutes, or until the crust is crisp and the cheese is hot. For best texture, add a small handful of fresh bean sprouts and herbs after reheating to refresh the toppings.
The peanut sauce can be made up to 3 days in advance and stored in the fridge; thin with a splash of warm water if it thickens. The chicken can be cooked up to 2 days ahead, cooled, sliced, and refrigerated until ready to use. You can also stretch the dough and par-bake it for 4–5 minutes, then cool and wrap tightly; top and finish baking within 24 hours for very fast assembly.
Nutrition (per serving)
Approximate nutrition for 1 of 4 servings (values will vary based on exact ingredients and brands): about 650 calories, 60 g carbohydrates, 36 g protein, 28 g total fat (about 9 g saturated fat), 6 g fiber, 13 g sugars, and approximately 1100 mg sodium.
