- 1 tube (11 oz.) refrigerated thin pizza crust
- 2 Tbsp. creamy peanut butter
- 2 Tbsp. teriyaki sauce
- 1 Tbsp. Thai chili sauce
- 1 tsp. honey
- 2 cups shredded rotisserie chicken
- 1 cup (4 oz.) shredded part-skim mozzarella cheese
- ½ cup shredded carrot (we used matchstick carrots)
- 1/3 cup fresh bean sprouts
- ¼ cup chopped salted peanuts
- ¼ cup minced fresh cilantro
- 2 green onions, thinly sliced
- Preheat your oven to 425 degrees. Take a 15-in. x 10-in. x 1-in. baking pan out and grease it (we laid aluminum foil down over the pan and then sprayed nonstick cooking spray over it). Unravel the dough and lay it down on the greased pan, flattening the dough and building up the edges a little. Stick the pan in the oven for 5 to 6 minutes or until the edges of the dough look slightly browned.
- While the crust is baking, take a small bowl out and mix together in it the peanut butter, teriyaki sauce, chili sauce, and honey. Take another bowl out (one with at least a 3 cup capacity) and add the chicken to it. Pour half of the peanut butter mixture over the chicken, tossing the chicken until it’s fully coated in the peanut butter mixture.
- Take the remaining peanut butter sauce mixture and spread it over the pizza crust, followed by adding on the chicken and cheese afterwards. Stick the pizza back in the oven for another 10-15 minutes or until the crust looks golden brown. Take the pizza out of the oven and add on the remaining ingredients before serving.
We’ve never had pad thai before so we don’t know how much this will truly remind you of it, but the fresh components were really nice and the dish had a lot of texture to it. The pizza might have been a little more enjoyable had we pulled it out before that suggested 10 minute mark in step 3.
This recipe came from Taste of Home.
We weren’t paid in any form to mention Taste of Home.
Take care everybody !