I originally came across this idea in one of the more current issues of Taste of Home Magazine. I decided to tweak it a bit myself to fit our food preferences more, and to make it easier!
So here’s my version of Chicken Pad Thai Pizza.
It’s AMAZING and we had the whole thing done in under half an hour.
Chicken Pad Thai Pizza
1 Boboli Pizza Crust (we had whole wheat)
4 tbsp creamy peanut butter
4 tbsp teriyaki sauce
2 tbsp thai chili sauce
2 tsp honey
2 cups of shredded rotisserie chicken
1 cup shredded mozzarella cheese
1/2 cup shredded carrot
1/4 cup chopped salted peanuts
1/4 cup minced fresh cilantro
2 green onions thinly sliced
1/3 cup of fresh bean sprouts (The magazine called for this, we left it off)
Preheat oven to 425 degrees.
In a small bowl, whisk the peanut butter, teriyaki sauce, chili sauce, and honey. Place chicken in another small bowl; add half of the peanut butter mixture and toss to coat.
Using a spatula, spread remaining peanut butter mixture over crust; top with chicken and cheese. Bake for 10-15 minutes or until crust/cheese is golden brown. Sprinkle with remaining ingredients.
Cooking With Court 