Easy Thai Chicken Pizza with Crunchy Thai Slaw and Coconut Cream Drizzle
Thai pizza in 20 minutes! Flatbread with Pretty Thai Peanut Sauce, grilled chicken, red onion, and mozzarella cheese, baked until crispy & golden brown and then topped with a crunchy Thai slaw and coconut cream & cilantro drizzle.
Preheat the oven to 425F. This pizza bakes on a cookie sheet or a pizza steel or stone. Allow the cookie sheet to pre-heat in the oven.
Slice the red onion and grate the cheese. Slice or shred the cooked chicken if needed.
Spread ½ cup Pretty Thai Peanut Sauce on the flatbread (or pizza base).
Place ¾ cup shredded cheese on top of the sauce (reserving ¼ cup to sprinkle on top). Add the chicken, the red onion, and the reserved cheese. Lightly season with Pretty Thai Seasoning Salt (or salt & pepper if desired).
Carefully slide the pizza onto the hot cookie sheet, steel, or stone. Bake until the cheese is bubbly and the crust is crispy. About 10 minutes. Keep your eye on it to prevent over-browning.
For the Thai Slaw
In a medium bowl add sliced julienned carrots, rinsed bean sprouts, and thinly sliced green onions. Add a small handful of cilantro leaves (either chopped or left whole).Add roughly chopped peanuts (reserve some for garnish).
Add the lime juice and a spinkle of Pretty Thai Seasoning Salt (optional).Mix and set aside. Can be made 30 minutes in advance and held in the refrigerator.
Coconut Cream Drizzle (optional)
In a small bowl mix the yogurt, coconut cream, lime juice, and chopped cilantro. Can be made in advance & refrigerate until needed.
Remove the pizza from the oven, and while still hot, top it with the Thai Slaw. Sprinkle on a few more chopped peanuts, drizzle some Pretty Thai Peanut Sauce on top of the slaw (sparingly), then finish with the Coconut Cream Drizzle (optional). Slice into wedges or squares and serve immediately.
Purchasing flatbread or pizza base and deli roasted chicken - plus having the Pretty Thai Peanut Sauce ready to use makes this yummy pizza come together very quickly.I slice the green onions down the middle vertically in about the same size and shape as the carrot sticks, or you can chop them in small pieces instead. (for the carrots, I used a julienne hand peeler & slicer. It works just like a peeler, but it slices into julienne strips.)The Coconut Cream Drizzle is optional but adds a nice creamy finish.