The Best Thai Chicken Pizza Recipe

We gazed at the Grand Tetons towering off in the distance as we drove down the deserted two-lane road to Leeks Marina and Pizzeria, which sat on the shores of Jackson Lake in Moran, Wyoming. It was the end of May, so snow still crunched under our feet in the parking lot, and we had to run into the warm pizza joint before the cold crept beneath our coats.

We had never eaten there before, but our newfound kindred spirits/co-workers, Lacy and Georgi, had worked at the Grand Teton Lodge Company a few seasons and said that Leeks had the best Thai Chicken Pizza ever.

I love pizza, but Dom is lactose-intolerant, so we don’t indulge in it too often, only if he has a few Lactaid pills handy. And most pizzas or other dishes I’ve had that try to be Thai-fusion disappoint me by just throwing on peanut sauce on top (which is only used in one Thai dish in Thailand) or some hosin sauce, which isn’t used in authentic Thai cooking.

But maybe it was how we loved getting to know our new fun friends who were also an international couple that loved Jesus, or maybe it was our excitement at starting a new job in one of the most picturesque parts of America, but that Thai Chicken Pizza was the best Thai fusion I had ever had. It was full of spicy, sour, sweet Thai flavors that danced on my tongue.

We spent everyday the next four months with Lacy and Georgi—living down the hall from each other at our dorm, working as servers together at the Pioneer Grill, running and hiking all over the Grand Tetons, kayaking in Jackson Lake, hanging out in Jackson Hole and eating Thai Chicken Pizza from Leeks.

In October our fun ended, and we went our separate ways, and Dom and I moved to Austin. But after Lacy and Georgi visited us in Austin a few weeks ago, I was thinking about our Thai Chicken Pizza days and how I needed to make it.

So let me just say I tried to reinvent the pizza I had at Leeks, but since it’s been awhile, I couldn’t exactly remember what it tasted like. I looked for recipes online for Thai Chicken Pizza, and tested out one of the recipe’s pizza sauces, but after I tasted it, it made me want to throw up. Never mix peanut butter, fish sauce and Thai chili paste. I still want to gag when I think about it.

The sauce I made up was concocted out of tamarind paste, garlic and chili paste, sugar and some fish sauce. In my opinion, the tamarind is really what makes it, so try not to leave it out. Go to the Asian store and get it now!

I hope you have fun making it! Leave me a comment to let me know your thoughts or if you have any questions!

The Best Thai Chicken Pizza Recipe

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• Total Time: 42 minutes
• Yield: 2-3 1x

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Description

Make your own healthy Thai Chicken Pizza at home on a whole wheat crust with a flavorful, homemade Thai sauce!

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Ingredients

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For the Whole Wheat Crust

• 1–3/4 to 2-1/2 cups of whole wheat flour
• 1 envelope of Fleischmann’s Pizza Yeast
• 1–1/2 tsp. of sugar
• 3/4 tsp. of salt
• 2/3 c. of very warm, but not hot, water
• 3 tbsps. of oil

For the Sauce

• 3 tsp. of tamarind paste*
• 3 tsp. of sugar
• 1–1.5 tsp. of fish sauce
• 2–3 tsp. of chili garlic sauce
• 2–3 tsp. of water

Toppings

• 8–10 garlic cloves, minced
• 1–2 c. of shredded rotisserie chicken (or fried tofu, sausage, ham, whatever you want)
• 1 c. mozzarella cheese
• 1/2 c. of feta cheese
• 1 c. of fresh green onions, sliced 1/4 in.
• 1 c. of thinly sliced red onion (stir-fry with oil in a pan to release the flavor more)
• 1/2 c. of ground peanuts
• 1 c. coarsely chopped fresh cilantro
• ketchup or chili sauce to taste

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Instructions

For the Whole Wheat Crust

1. Preheat oven to 425.
2. Combine 1 cup of flour, yeast, sugar and salt in a bowl.
3. Add water and oil to the dry ingredients, and mix for about a minute until it’s all blended.
4. Add remaining flour slowly until a soft dough ball is created. Your dough will be a little sticky.
5. Knead on a floured surface for about 4 minutes until the dough is smooth and elastic.
6. Pat the dough to fill a greased pizza pan of your choice. I like to make personal pan pizzas just on a baking sheet, but do whatever you prefer! This should be enough for two big personal pan pizzas or to fill up one pizza pan .

For the Sauce

1. Mix all the ingredients together in a small pot. Bring it to a boil and let it simmer for a few minutes to combine all the flavors together. Taste it.
2. If you want it sweeter-add more sugar, more spicy-add more chili garlic paste, more sour-add more tamarind paste, saltier-add more fish sauce. Be very careful with adding in more fish sauce because it’s easy to add too much and overpower the rest of the ingredients. Don’t be afraid to use it, but just take it easy when adding it. Add more water if you want to thin it out more.

Topping the Pizza

1. Spread garlic cloves on top of the crust. Then add the sauce on top. I just have a thin layer of it, but if you like your pizza saucier, feel free to add more. I also recommend leaving some to drizzle on top after you take out your pizza from the oven.
2. Add the chicken, cheeses, onions and peanuts on top of the sauce.
3. Bake in the oven for 12-15 minutes on your middle rack until the crust is browned and cheese is bubbly.
4. Sprinkle cilantro on top of the pizza, and drizzle on some leftover pizza sauce if you want. In Thailand they eat any kind of pizza with ketchup drizzled on top, so feel free to try that too.

Notes

*You can make your own tamarind paste like I do! Buy a block of wet tamarind, and soak it in warm water that just covers it for 10 minutes. Then pick off chunks of it and squeeze it. The tamarind paste will seep between your fingers into your container and then you can throw out the viens and seeds that are in your fist.

Double the sauce recipe if you like your pizza very saucey!

You can use any kind of pizza crust recipe you want. I got this crust recipe from the Fleishcmann’s Pizza Crust Yeast package and substituted whole wheat. I refrigerated mine over night, which made it rise even more.

• Prep Time: 30 minutes
• Cook Time: 12 minutes