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–+ servings
CPK inspired 20 Minute Thai Chicken Flatbread Pizza smothered in easy tangy peanut sauce, tender chicken, mozzarella cheese, crunchy carrots, sprouts and peanuts and the option of creamy coconut yogurt drizzle - an amazing flavor bursting quick dinner at a fraction of the cost.
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Thai Chicken Flatbread Pizza

This Thai Chicken Pizza is inspired by the wildly popular California Pizza Kitchen version and couldn't be any more delicious!  Flatbread is smothered in an easy Asian peanut sauce then loaded with tender chicken, mozzarella cheese, crunchy carrots, sprouts and peanuts and the option of Coconut Crema drizzle - an amazing flavor bursting quick dinner or appetizer at a fraction of the cost!
Course Appetizer
Cuisine Asian
Prep Time 12 minutes
Cook Time 13 minutes
Total Time 25 minutes
Servings 2 -4 servings

Ingredients

  • 2 naan flatbread pizzas
  • 2 chicken breasts chopped into bite size pieces
  • 1 teaspoon olive oil/coconut oil

Peanut Sauce

  • 1 tablespoons reduced sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 1 teaspoon fish sauce (may sub. soy sauce)
  • 1/2 teaspoon Sriracha/Asian hot chili sauce (optional)
  • 1/2 tsp EACH garlic powder, dried basil
  • 1/4 tsp EACH ground ginger, salt, pepper
  • 1/2 cup peanut butter (I like crunchy)

Toppings

  • 1/8 red onion, thinly sliced
  • 2 cups shredded mozzarella cheese
  • 1/2 cup white bean sprouts
  • 1/3 cup Matchstick carrots

Coconut Crema (optional)

  • 1/2 of a 5.3 oz. container coconut yogurt
  • 1 1/2 tablespoons mayonnaise
  • 1/2 teaspoons honey
  • 1/2 teaspoon lime juice

Garnish (optional)

  • chopped cilantro
  • chopped peanuts

Instructions

  • Coconut Crema: Whisk all the ingredients together in a medium bowl until smooth. Store in the refrigerator.
  • Preheat oven to 400 degrees F and line a baking sheet with foil or nonslip mats (for easy cleanup). Set aside.
  • Whisk all the Peanut Sauce ingredients together in a medium bowl EXCEPT for the peanut butter. Set aside.
  • Heat oil over high heat in a large nonstick skillet. Add chicken and sauté just until no longer pink (does not need to be cooked through). Add prepared Peanut Sauce (except for peanut butter) and simmer with chicken for two minutes. Stir in peanut butter until smooth and completely combined.
  • Evenly divide Chicken Peanut Sauce between flatbread and spread almost to edges. Evenly divide and layer cheese, red onions, carrots, and sprouts on each of the flatbreads.
  • Bake for 10 minutes then broil until cheese is golden if desired. Garnish with crushed peanuts, cilantro and Coconut Crema.