Saturday, April 16, 2011

Thai Chicken Flatbread Pizza

Just thinking about this thai chicken flatbread makes me want to put it on the menu again for next week.....and I just might do that!  It tastes amazing, and it's really quick to put together.  I'll admit, I'm too lazy to make my own pizza crust most of the time (and I'm not into using Pillsbury or Boboli crusts anymore), but I found a solution that I have been using whenever I want a super thin crust bought flatbread!  I buy packaged flatbread from the bread section of my grocery store, top it with whatever I want on my pizza, and bake at 450 degrees for about 8 minutes or so.

There are a lot of different flatbread pizzas that I have to share, but this one is the hands-down winner for both Kevin and me.  Just a warning....the sriracha that I top it with makes it very spicy so if spicy is not your thing you might want to leave it off.  I didn't measure to find exact measurements when I made this, but I tried to give my best estimates.  Try this great combination, it's a great pizza :)


2 pieces of store-bought flatbread (you can of course substitute your favorite pizza crust)
A little over half of a 7 oz. jar of peanut sauce (or enough to thinly spread all over your pizza crust)
1/2 lb. cooked chicken, diced into small, bite-sized pieces
2 cups shredded mozzarella cheese (you can use more or less depending on your tastes....I think I probably used a little more than this!)
4 scallions, chopped
2 jalapenos, chopped
3/4 cup shredded carrots
1/2 cup chopped cilantro
Sriracha hot sauce, to taste


1.  Preheat the oven to 450 degrees.

2.  Spread the peanut sauce all over the flatbread crust in a thin layer.  Arrange the chicken pieces over the pizza.  Sprinkle on the shredded cheese, jalapenos, and the scallions.

3.  Bake for about 8 minutes, or until the cheese has completely melted and the crust has browned a little (you'll probably need to cook this a bit longer if you use regular pizza crust instead of flatbread).  Top cooked pizza with shredded carrots, cilantro, and sriracha (be careful - a little goes a long can look at the amount I used in a picture to give you an idea of how much to use if you want it very spicy).

This is sooooo good!

Source:  Inspired by lots of restaurants where I've had something similiar and from a recipe I saw on allrecipes

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