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This Thai chicken pizza is made with tender chunks of marinated chicken, a spicy yellow curry sauce, fresh vegetables, topped with fresh mozzarella cheese. It's super easy to throw together and only takes 15 minutes in the oven!
Once I took my first bite of this Thai chicken pizza, there no way anyone was going to pry it out of my hands. It became my new favorite thing (like the one at California Pizza Kitchen).
The Thai yellow curry sauce is used as a pizza sauce and has the perfect amount of sweet and spicy Thai flavors. Tender chicken is packed with flavor from the marinade, like the chicken in this pineapple chicken curry we love so much.
**You could also use massaman curry paste or panang curry paste in the sauce!
The onions and peppers add a perfect fresh flavor, while the cashews add an amazing crunch and creaminess to the pizza. And all put together on naan bread makes the assembly SO EASY.
To make this Thai chicken pizza, it only takes 15 minutes in the oven and you've got yourself an awesome weekly pizza night.
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Why this Thai chicken pizza recipe works
- Using naan bread as the crust makes it ultra convenient and saves a lot of time for easy weeknight meals.
- Using a store bought curry paste makes this an easy dish, and can easily be subbed for different types of curry based on your flavor desires!
- Its got sweet, spicy, tangy and crunchy elements, making it an absolutely delicious umami bomb of a pizza.
- This "CPK copycat" version of Thai pizza is much better than the original CPK version in my opinion.
- You have the option of making a spicy peanut sauce for the sauce if you want it to be more like California Pizza Kitchen's Thai chicken pizza.
Ingredients to make Thai chicken pizza
The full list of ingredients and amounts to make this spicy Thai chicken pizza is included in the recipe card at the bottom of the post.
For the pizza crust, I like to use naan bread. However, you can also use pita bread, flatbread, or store-bought pizza crust. OR...you can make homemade pizza dough from scratch if you're feeling frisky.
I find chicken breast or chicken thighs work just fine. Thighs are slightly more juicy, but the difference is negligible in this recipe. You can also substitute pre-cooked chicken.
Thai yellow curry paste can be found premade in many grocery stores (try your local Asian grocery store). That said, you can use any red or green curry paste, as well as this homemade massaman curry paste or this homemade panang curry paste.
Variations and serving options
- Use any type of curry paste in place of the yellow curry paste.
- Reserve a few cashews, chop them and serve sprinkled on top for serving.
- Garnish with fresh cilantro leaves or chopped green onions. You can also add fresh bean sprouts, sliced red bell pepper, raw red onions or shredded carrots for freshness and crunch. Substitute Thai basil for the cilantro.
- Top with crispy fried wonton strips or crispy fried garlic pieces to add some texture.
- Drizzle with sriracha sauce or chili crisp for some added heat and flavor. You can also sprinkle some red pepper flakes on top.
- Use pre-cooked chicken like this sous vide chicken breast or a rotisserie chicken to top the pizza with to make this recipe ultra easy.
- Mix 1 tablespoon of creamy peanut butter with the curry sauce ingredients to make it a Thai peanut sauce. You can also add ¼ teaspoon of sesame oil to the creamy peanut sauce for extra nuttiness.
- Substitute burrata, shredded mozzarella or pepper jack cheese for the fresh mozzarella.
Step by Step Instructions to make a pizza
Step 3: Remove from heat and set aside to cool. Once cooled, cut into bite sized pieces/slices.
Step 8: Bake for 15 minutes on a baking sheet (you don't need a pizza peel or pizza stone for this, but can use one), or until crust is browned around the edges and cheese is melted and bubbly. The browned edges mean the crust is cooked.
Remove and let it cool for 5-10 minutes before slicing it. Garnish it with chopped fresh cilantro or chopped green onions, crushed cashews and serve leftover curry sauce on the side for dipping.
Expert Tips for homemade pizza
- Substitute pita bread, or any kind of flatbread, for the naan if desired. You can also use pre-baked pizza crust.
- For extra spice, dice a Thai chili and sprinkle on top of the pizza.
- Use a nonstick baking sheet, or just place the pizza directly on the oven rack to get ultra crisp crust.
- Use more or less sauce as desired. You can use extra sauce to dip the crust in.
- Be sure to use full fat coconut milk. The less fat version won't be thick enough for the sauce.
Frequently asked questions
Thai chicken pizza is a mashup of the flavors in Thai cuisine on top of a pizza crust served with cheese. Typical flavors involve hoisin sauce, curry sauce, basil, cilantro, chili peppers, nuts, garlic and coconut milk.
Leftover can be stored rapped in foil or in an airtight container for up to 3 days. Reheat in a 350°F oven for 5-7 minutes, until heated through and crisped. You can also heat it up in the microwave, but it will likely lose it's crispness.
You can also store it in the freezer wrapped in plastic wrap or foil. Reheat it straight from frozen in a 350°F oven for 5-10 minutes, until warmed through and crisped.
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Thai Chicken Pizza
Ingredients
- 4 pieces naan bread
- ½ pound chicken thighs or breasts
- 1 tablespoon coconut oil (substitute canola, vegetable or avocado oil)
- 1 red bell pepper sliced
- 1 small sweet potato peeled and diced
- ¼ medium red onion sliced
- ½ cup cashews or cashew pieces
- 8 ounces fresh mozzarella sliced thin
- ¼ cup chopped cilantro
Marinade:
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon coconut sugar
- 1 garlic clove minced
- 1 teaspoon grated ginger
- 1 tablespoon lime juice
- 1 tablespoon chili garlic sauce
Yellow Curry Sauce:
- 1 15-ounce can coconut milk (full fat)
- 2 ½ tablespoon Thai yellow curry paste
- ¼ teaspoon salt
- 2 teaspoons coconut sugar (substitute brown sugar)
Instructions
- Combine all the marinade ingredients in a bowl and add the chicken. Refrigerate overnight.
- Preheat the oven to 400°F.
- Heat a cast iron skillet (or non-stick skillet) over medium heat and cook the chicken 5-7 minutes per side for thighs, 8-10 minutes for breasts, until browned and cooked through. Internal temperature should be 165°F when done.
- Remove from heat, let cool and chop into bite sized pieces.
- While the chicken is cooling, pour the coconut milk, salt and curry paste into a sauce pan and heat to boiling to make the Thai yellow curry sauce. Simmer for 5 minutes, remove from heat and set aside.
- Add the diced sweet potato to the skillet and cook on medium until lightly browned and caramelized, about 7 minutes.
- Place the flatbread on a baking sheet. Spread a layer sauce (about 2 heaping tablespoons) over each flatbread.
- Add the sliced chicken, sweet potato, red peppers, sliced onions and cashews.
- Slice the mozzarella into thin slices and place 2-3 slices on each flatbread. Drizzle each flatbread with about 1 tablespoon of the sauce.
- Bake the flatbread for 15 minutes, or until cheese is melted, bubbly, and starting to lightly brown.
- Remove from oven and let cool for 5-10 minutes before slicing. Cut it using a pizza cutter and garnish with fresh cilantro. Serve with extra sauce for dipping if desired.
Yellow Curry Sauce:
- While the chicken is cooling, pour the coconut milk, salt and curry paste into a sauce pan and heat to boiling to make the Thai yellow curry sauce. Simmer for 5 minutes, remove from heat and set aside.
Expert Tips:
- Substitute pita bread, or any kind of flatbread, for the naan if desired. You can also use pre-baked pizza crust.
- For extra spice, dice a Thai chili and sprinkle on top of the pizza.
- Use a nonstick baking sheet, or just place the pizza directly on the oven rack to get ultra crisp crust.
- Use more or less sauce as desired. You can use extra sauce to dip the crust in.
- Be sure to use full fat coconut milk. The less fat version won't be thick enough for the sauce.
Nutrition
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