Thai Chicken Flatbread Pizza

Make Thai Chicken Flatbread Pizza with peanut-glazed chicken, melty mozzarella, and cool coconut crema for an easy weeknight treat.

Ingredients

• 2 naan flatbread pizzas
• 2 chicken breasts chopped into bite size pieces
• 1 teaspoon olive oil/coconut oil
• 1 tablespoons reduced sodium soy sauce
• 2 tablespoons water
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• 1 teaspoon fish sauce (may sub. soy sauce)
• 1/2 teaspoon Sriracha/Asian hot chili sauce (optional)
• 1/2 tsp EACH garlic powder, dried basil
• 1/4 tsp EACH ground ginger, salt, pepper
• 1/2 cup peanut butter (I like crunchy)
• 1/8 red onion, thinly sliced
• 2 cups shredded mozzarella cheese
• 1/2 cup white bean sprouts
• 1/3 cup Matchstick carrots
• 1/2 of a 5.3 oz. container coconut yogurt
• 1 1/2 tablespoons mayonnaise
• 1/2 teaspoons honey
• 1/2 teaspoon lime juice
• chopped cilantro
• chopped peanuts

Instructions

Step 1: Whisk the Coconut Crema until silky

Combine the coconut yogurt, mayonnaise, honey, and lime juice in a medium bowl and whisk until completely smooth and slightly glossy. Taste and adjust the lime or honey to balance tang and sweetness. Cover and chill while you move on — this bright, cooling crema will be the final drizzle that tames the rich peanut coating.

Step 2: Ready the oven and line the baking sheet

Preheat the oven to 400°F and line a rimmed baking sheet with foil or a nonslip baking mat for easy cleanup. Lay the two naan flatbreads nearby on the painted surface so they’re within arm’s reach for assembly; the oven itself is not shown — just a clean, prepared space for baking.

Step 3: Whisk the savory-sweet peanut sauce base

In a small bowl whisk together the soy sauce, water, brown sugar, lime juice, fish sauce, Sriracha (if using), garlic powder, dried basil, ground ginger, salt and pepper until sugar dissolves and the mixture looks glossy and homogeneous. Keep the bowl upright and tidy — this is the flavor backbone you’ll finish with peanut butter.

Step 4: Cook the chicken and finish the peanut glaze

Heat a teaspoon of oil in a nonstick pan until hot, then add bite-size chicken pieces and sauté just until no longer pink on the outside; transfer the cooked pieces back into a shallow matte ceramic bowl. Pour the prepared peanut-sauce base over the warm chicken and let it sit to slightly thicken for a couple of minutes, then stir in the peanut butter until the sauce turns thick, shiny and clingy — chicken pieces coated in a velvety, speckled peanut glaze. Let the bowl rest so the sauce settles and the textures become glossy and tacky.

Step 5: Assemble the flatbreads with layers of texture

Evenly divide the warm chicken–peanut mixture between the two naan and spread almost to the edges so each bite has sauce. Immediately layer a generous blanket of shredded mozzarella so it will melt, then scatter thinly sliced red onion, matchstick carrots and white bean sprouts for crisp, colored contrast.

Step 6: Bake until melty, then finish with crunchy, bright garnishes

Bake the assembled flatbreads on the prepared sheet for about 10 minutes until cheese is melted; optionally broil briefly to achieve golden blisters on the cheese. Remove to the painted pine surface and garnish with chopped cilantro, crushed peanuts and a few lime wedges. Drizzle or dot the chilled Coconut Crema over the hot pies for a cooling ribbon that contrasts with the warm, glossy peanut coating.

Notes

• Make the coconut crema a bit sweeter if using tart coconut yogurt.
• Press tofu well if substituting for chicken to avoid excess moisture.
• Line the baking sheet for easier cleanup and crisper bottoms.
• Taste and adjust the peanut sauce before adding peanut butter to achieve balance.
• Store crema separately to keep texture fresh.