Asian (ish) Chicken Pizza
       

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Bear with me, folks. This post is a long one. This recipe sounds complicated and includes a lot of ingredients, but it’s really not that bad. I adapted it from Rachael Ray’s Thai Chicken Pizza recipe, but made several adjustments. It only takes around 30 mins to prep and cook. Honest.

Here’s what you’ll need:

  • 1 pizza dough (I used the canned Pillsbury stuff)
  • 1/3c plum sauce (look in the Asian section of your grocery store)
  • 1/2 tsp red pepper flakes
  • 2 cups of shredded mozzarella cheese (Monterey Jack or Provolone would be fine as well)
  • 1 small green pepper (or 1/2 of a medium green pepper)
  • 1 tbs vegetable oil
  • 2 tsp soy sauce (I used reduced sodium)
  • 1 tbs peanut butter
  • 2 tsp hot sauce
  • 2 tsp grill seasoning (I used Montreal Steak seasoning; any seasoning blend that consists largely of salt, garlic powder, onion powder, and black pepper would work)
  • 1/2 pound chicken (I used thin-sliced chicken breasts)
  • 2 tbs honey
  • 2 tbs rice wine vinegar (or cider vinegar)
  • 1/4c chopped peanuts (or cashews)
  • palm full of cilantro leaves

Whew. That was a lot. But trust me, it’s not so bad!

Begin by pre-heating the oven to 425°F.

While the oven is pre-heating, roll out your pizza dough onto a nonstick or greased cookie sheet. Spread the dough with a thin, even layer of the plum sauce.

Sprinkle on the red pepper flakes! Be careful; a little goes a long way. These suckers are hot!

Top with 1c of the cheese; save the remaining 1c of cheese for later.

Finely dice your green peppers and add on top of the cheese. Bake in the oven for 15-17 minutes, or until the crust is a shade of golden-brown.

In the meantime, break out a grill pan (if you have one) or just a regular skillet. Coat with oil or cooking spray, and heat it up over medium-high heat.

Combine the peanut butter, soy sauce, and vegetable oil in a small bowl. Microwave for 10 seconds to soften the peanut butter for easier blending.

Wow; I love autosave. Firefox just crashed on me! The nerve!

Anyway…

Add in the hot sauce and grill seasoning to the peanut butter mixture.

Open up the chicken, and..

Coat the chicken evenly with the mixture of peanut butter etc.

The pan should be nice and hot by now! Go ahead and put the chicken in the pan.

If it doesn’t sizzle very much, then your pan isn’t hot enough. If it sizzles so violently that it’s dangerous to be within 5 yards of your stove, it’s too hot. Adjust the temperature accordingly. 🙂

Also, if your pan is nice and hot before you put the chicken in, it will cause the chicken to absorb less of the oil (or whatever fat you are cooking with).

This chicken is sliced very thinly, so it cooked for only about 2 minutes on each side. Thicker cuts will need to cook longer, until the center is completely opaque.

This photo looks so delicious! I love my grill pan. This is actually the first time I have used it, but I think I’m in love. I had to stop my husband from eating the chicken right here.

Anyway, once the chicken is done, remove it from the heat and set aside.

Grab another small bowl and combine the honey and vinegar.

Chop your peanuts or cashews, and…

coat them in the honey/vinegar mixture.

Check your pizza dough. It should be ready to come out of the oven now, if it hasn’t already.

Chop up the chicken, and..

Add the chicken to the pizza along with the peanuts and/or cashews!

Add the remaining 1c of cheese, and pop the pizza back into the oven for about 2 minutes (or until the top layer of cheese is melty).

In the meantime, chop up your cilantro. Mmmm.

Top the hot pizza with cilantro and serve! Yum!

My husband picked off some of the cilantro. I almost divorced him right there. Personally though, I love how it tastes against the sweetness of the plum sauce!

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