Friday has always been pizza day in my home – we had pizza for dinner every Friday night growing up and I’ve still carried on that tradition. I bookmarked this recipe for Thai Chicken Pizza a while back and knew it was the perfect fit for pizza Friday of Asian week.
I always use my favorite homemade crust (I’ll post that recipe one of these days!) but you can use store bought or whatever recipe you like. Just a tip, because my crust used to sometimes be too soft and flimsy: to get a crispier crust, I actually bake the rolled out dough by itself for 3-4 minutes before adding the toppings.
The sweet chili sauce makes for a nice tangy base. Then lay out a layer of the sliced zucchini and load on the cheese, peppers, shallot, and chicken. If you’re in a meatless mood, you could always throw in some other vegetables – I think some mushrooms would be a nice addition! When the crust is golden and the cheese is bubbly, take it out to cool for a minute or two, then top with some chopped cilantro, slice, serve, and enjoy!
Thai Chicken Pizza
Pizza dough (store bought or your favorite homemade recipe)
1/4 cup sweet chili sauce
1/2 shallot, diced
1/2 large zucchini, thinly sliced
1/2 red bell pepper, chopped
1 cup shredded cooked chicken
2/3 cup shredded mozzarella cheese
2-3 Tbsp fresh cilantro, chopped
Yield: 2-4 servings
Preheat the oven to 450 degrees F. Roll out the pizza dough into a 12-14 inch round. (If you want a crispier crust, bake the crust alone for 3-4 minutes before topping) Spread the chili sauce over the crust in an even layer. Layer with the zucchini, cheese, shallot, peppers, and shredded chicken.
Bake until the cheese is melted and bubbling and the crust is lightly browned, about 12-14 minutes. Remove from the oven and let cool slightly. Sprinkle with cilantro before slicing and serving.
Source: Slightly adapted from Annie’s Eats