When I came across this recipe for Thai Chicken Pizza on Cate’s blog, I got really excited. You see, it’s a lot like one of the most popular pizzas available at California Pizza Kitchen restaurant. However, while Cate tries to resist her love for unusual, un-Italian pizza toppings, I totally embrace mine! In fact, I used to work at CPK when I was a teenager, so I could go on and on about all the yummy food there. Pizzas topped with sliced potatoes, chicken and guacamole, pears and gorgonzola, and salad on top of a pizza – I would always encourage our customers to try something different beyond the traditional cheese. The Thai Chicken pizza, though one of the most unique, is definitely a customer – and Cara – favorite. I’ve never attempted to make it myself, but this recipe inspired me. I followed it very closely; however, I grilled the chicken in a Thai-inspired spice rub (Penzey’s Bangkok Blend). I used Chai tea (the original recipe did not specify, but I knew the spices would go quite well), and I used my beloved low-carb lavash wrap as a base for the pizza. Just like I used to encourage my customers at CPK to try something new, I encourage you as well! Go ahead, you won’t be sorry.
Thai Chicken Pizza
Slightly adapted from Cate’s Kitchen and CDKitchen.com
3 tablespoons peanut butter
3 tablespoons brewed Chai tea
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons Siracha (a type of chili sauce – though any hot sauce will do)
1 tablespoon ginger, minced
2 teaspoons honey
1 teaspoon sesame oil
2 boneless skinless chicken breasts, seasoned and grilled, cut into small pieces
1 large carrot, grated
1/4 cup chopped scallions
1/2 of a red or orange pepper, diced
2 oz shredded mozzarella cheese
chopped cilantro (but I was out, so I used basil and mint – also yummy!)
Pizza base of your choice – prepared crust, pizza dough, lavash wrap, etc – the above should be enough for 1 large pizza or two smaller; I used two lavash wraps.
Blend the sauce ingredients in blender or food processor. If you are using lavash wraps, grill for a couple minutes on each side over low heat, until crisp. Brush each one with some of the sauce. Toss remaining sauce with cooked chicken pieces and divide among the pizzas. Divide remaining ingredients, except for fresh cilantro, among the pizzas. You may finish cooking by covering the grill or transferring to the oven (as I do, since I am working on an indoor grill with no cover) and cook for about 10 minutes, or until cheese is melted.