Thai Chicken Vegetable Pizza Food

THAI CHICKEN PIZZA

Steps:

• Preheat oven to 475 degrees F.
• Peanut Sauce: In food processor or blender, combine peanut butter, vinegar, soy sauce, oil, red pepper flakes, ginger, honey and sesame oil. Add enough water to thin to a smooth sauce spreading consistency. Set aside.
• Assemble: Spread peanut sauce over the surface of pizza crust.
• Scatter chicken pieces over top and sprinkle with green onions, carrot and cheese.
• Bake for 7-12 minutes or until crust is cooked and cheese is bubbly. Remove from oven and garnish with fresh cilantro.

THAI CHICKEN PIZZA

Steps:

• Preheat oven to 425 degrees F.
• Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.
• Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.
• While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.
• Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.

THAI CHICKEN PIZZA

Steps:

• Place crust on an ungreased 12-in. pizza pan; brush with oil. In a small bowl, combine the chicken, mushrooms and 1/4 cup peanut sauce; spread over crust. Sprinkle with 1 cup cheese. , Layer with the red onion, snow peas, red pepper and carrot. Sprinkle with remaining cheese. Top with green onions and peanuts. Drizzle with remaining peanut sauce. , Bake at 450° for 10-12 minutes or until cheese is melted.

SPICY THAI CHICKEN PIZZA WITH PEANUT SAUCE

Steps:

• Preheat oven to 425°F; do not bake the Boboli yet.
• In a microwave safe bowl, add garlic, gingerroot, peanut butter, honey, vinegar, soy sauce and pepper flakes. Microwave until peanut butter is melted (about 1 minute). Mix well with a whisk.
• Take pre-baked pizza crust out of the package and top with peanut sauce, cheese, bell pepper and cooked chicken. Bake for 5 minutes or until cheese is melted.
• Meanwhile, prepare other vegetables.
• Remove crust from oven and top with remaining vegetables, peanuts and cilantro.
• Cut and serve immediately while the crust is still hot! Enjoy!

THAI CHICKEN VEGETABLE PIZZA

Steps:

• Preheat oven to 425; bake pizza crust for 8-10 minutes.
• Whisk peanut butter, honey, vinegar, soy, ginger and crushed red pepper together; spread over baked crust.
• Top with remaining ingredients and garnishes.
• Omit chicken for a vegetarian meal.

THAI CHICKEN PIZZA WITH CARROTS AND CILANTRO

Steps:

• Adjust oven rack to lowest position, and heat oven to 450 degrees. Place crust on a cookie sheet. Mix peanut sauce and peanut butter, then spread 2/3 of the sauce over the pizza crust; toss remaining 1/3 of the sauce with the shredded chicken. Spread chicken over pizza.
• Bake until the crust is crisp and golden, 10 to 12 minutes. Remove from oven, and top with carrots, green onions, peanuts and cilantro. Cut into 6 slices and serve.

THAI CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Thinly slice the lemon grass (or lemon rind).
• Peel and chop the ginger and garlic.
• Heat the oil in a large wok style pan over high heat.
• Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
• Add the chicken and stir-fry for 2 minutes.
• Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
• Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
• Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
• Enjoy!

CALIFORNIA PIZZA KITCHEN THAI CHICKEN PIZZA

Steps:

• Combine sauce ingredients in a small pan over medium heat.
• Bring the sauce to a boil; boil gently for one minute.
• Divide into 2 portions for use on chicken and pizza; set aside.
• To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook.
• Set aside in refrigerator until chilled through.
• Once chilled, coat the chicken with 1/4 cup sauce.
• Set aside in refrigerator.
• To make the pizza: Use a large spoon to spread 1/4 cup sauce evenly over pizza dough within the rim.
• Cover sauce with 3/4 cup cheese.
• Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively.
• Sprinkle an additional 1/4cup cheese over the toppings and top the pizza with 1 TBSP chopped peanuts.
• Transfer the pizza to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 minute.
• When cooked through, remove pizza from oven.
• Sprinkle 1TBSP chopped cilantro over the hot cheesy surface.
• Repeat with remaining ingredients for a second pizza.

SAUCY THAI CHICKEN PIZZAS

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Preheat oven to 450°. Remove chicken from slow cooker; discard cooking juices. Shred chicken with 2 forks; transfer to large bowl. Add peanut sauce; toss to coat., Place crusts on 2 ungreased 12-in. pizza pans or baking sheets. Spoon chicken mixture over crusts; top with coleslaw mix and cheese. Bake 10-12 minutes or until cheese is melted. Sprinkle with green onions, peanuts and cilantro.