Servings: 1 large pizza
Thai BBQ Chicken Pizza
Thai BBQ Chicken Pizza with bell peppers and green onion for a fusion recipe.
Ingredients
Curry Sriracha BBQ Chicken:
- 2 tablespoons coconut oil
- 1 large boneless skinless chicken breast cut into strips
- 1 teaspoon yellow curry powder
- 1 Tbsp BBQ Sauce to taste
- 1/4 teaspoon sea salt to taste
For the Pizza:
- 1 pound prepared pizza dough I made my dough from this gluten-free mix
- 1/3 cup BBQ sauce
- 1-½ cups shredded mozarella cheese or to taste
- ½ orange bell pepper cut into match sticks
- ½ red bell pepper cut into match sticks
For Serving:
- sriracha to taste
- ½ bunch green onion chopped
- 1 tablespoon sesame seeds
- 1/4 cup fresh cilantro chopped
- 3 tablespoons roasted almonds chopped
Instructions
Cook the Chicken:
- Add the coconut oil to a medium-sized skillet and heat to medium-high. Add the chicken, curry powder, Sriracha BBQ sauce, sea salt, and stir well to combine. Cook just until chicken is browned, but not cooked through (the chicken will finish cooking on the pizza), about 3 to 4 minutes. Transfer chicken to a plate and set aside until ready to use.
Make the Pizza:
- Preheat the oven to 450 degrees F.
- Roll out the prepared pizza dough on a floured surface, then transfer to a parchment-lined baking sheet. Bake pizza crust without toppings until golden-brown, about 8 to 15 minutes.
- Remove crust from the oven and spread 1/3 cup of BBQ sauce over the crust or more to taste. Layer with cheese, bell pepper, and chicken. Bake until cheese is melted and golden-brown, about 10 to 15 minutes.
- Remove pizza from the oven and allow it to cool. Transfer to a cutting board and drizzle with desired amount of Lee Kum Kee Sriracha BBQ Sauce. Garnish with green onion, sesame seeds, cilantro, and chopped almonds. Cut into pieces and serve with additional Sriracha BBQ sauce for dipping.
Nutrition
Serving: 1Slice, Calories: 230kcal, Carbohydrates: 33g, Protein: 11g, Fat: 5g, Fiber: 2g, Sugar: 5g