Our Thai pizza is piled with chicken, fresh vegetables and herbs, all finished with a sweet-and-spicy Asian chili sauce. It’s become a favorite for pizza night at our house.
Like many families, pizza is one of our go-to meals. We enjoy simple convenience pizzas on busy nights, but homemade—or even better, a thoughtfully topped artisan pizza—wins every time. This Thai chicken pizza brings bright Asian-inspired flavors to a classic comfort dish, combining sweet chili sauce, tender chicken, crisp vegetables and fresh cilantro. It’s easy to make, fun to customize, and a real crowd-pleaser.
This recipe quickly earned a permanent spot in our rotation. The first time I made it I loved it so much I made it twice in a week. I’ve served it for casual dinners and for a lunch with a friend; both times it disappeared fast. The sauce carries a gentle heat, so adjust the red pepper flakes or sauce amount if you’re serving children or prefer milder flavors.
I usually prefer this pizza on a thin crust so the toppings and sauce shine, but it works well on a standard pan crust too. Use your favorite pizza dough—store-bought, homemade, or your preferred thin-crust recipe—and roll it to about a 12-inch round for a nicely balanced pie.
Recipe Card
Thai Chicken Pizza
Ingredients
- 1 batch of your favorite pizza dough (I prefer thin crust)
- Flour for dusting
- Cornmeal for dusting
- 1/2 cup sweet Asian chili sauce plus 1–2 tablespoons to drizzle
- 1 cup cooked shredded chicken
- 1 shallot thinly sliced
- 1/2 zucchini sliced vertically, then thinly sliced into half moons
- 1 teaspoon red pepper flakes
- 2/3 cup shredded mozzarella cheese
- 1/4 cup chopped peanuts
- 2 Tablespoons chopped fresh cilantro
Instructions
- Place a pizza stone or an inverted baking sheet on the bottom third of your oven. Preheat the oven to 450°F (230°C) so the stone or pan gets very hot.
- On a lightly floured surface, roll your pizza dough into a 12-inch round. Transfer the dough to parchment paper dusted evenly with cornmeal, or place it on a well-floured pizza peel if you have one.
- Spread the sweet Asian chili sauce evenly over the crust, leaving a small border for the crust. Sprinkle half of the mozzarella over the sauce, then distribute the shredded chicken on top. Add the shallots and zucchini, and sprinkle with red pepper flakes to taste. Finish with the remaining cheese.
- Carefully transfer the pizza to the hot pizza stone or baking sheet. If you left the parchment paper under the dough, you can bake it with the parchment to make transfer easier. Bake for 8–12 minutes for a thin crust; thicker crusts may require up to 15 minutes. Bake until the crust is golden and the cheese is bubbly.
- Remove the pizza from the oven and drizzle another tablespoon or two of the sweet chili sauce over the top. Sprinkle with chopped peanuts and fresh cilantro.
- Let the pizza rest for 3–5 minutes before slicing. This helps the toppings settle and prevents burns from hot sauce and cheese. Serve immediately.
- To reheat leftovers, warm slices in a 375°F (190°C) oven for 5–8 minutes until heated through and the crust crisps up again.
Notes
- Nutrition information is an estimate and will vary depending on the exact ingredients and portion sizes you use.
- Nutrition values shown are based on 4 servings.
- For a vegetarian option, substitute shredded chicken with marinated tofu or seasoned roasted mushrooms and keep the rest of the toppings the same.
- If you prefer less spice, reduce or omit the red pepper flakes and use a milder sweet chili sauce.
Nutrition
