Thai Chicken Flatbread Pizzas

Two Thai Chicken Flatbread Pizzas on a baking sheet

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5 from 6 votes

These Thai Chicken Flatbread Pizzas make for an easy lunch or dinner option that come together in less than 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American, Asian-Inspired

Servings:

Calories: 404kcal

Author: Olivia & Annie

Ingredients

4 mini naan breads or flatbreads (we like the Stonefire Mini Naan, but you can substitute for your naan/flatbread of choice)
½ cup peanut sauce (click here for recipe)
2 cups shredded or chopped chicken
1 cup low-fat mozzarella cheese
½ cup shredded carrots
¼ cup cilantro

Optional Toppings

Crushed peanuts, balsamic glaze, chopped green onion, red pepper flakes, or Sriracha, if desired

Instructions

Begin by preheating the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup.
Lay each flatbread on the baking sheet and begin to assemble the pizza.
Use a spoon to spread a thin layer of peanut sauce (about 2 tbsp) on the flatbread.
Add ½ cup of chicken to each flatbread and spread out evenly.
Next, sprinkle ¼ cup of mozzarella cheese on each flatbread. Feel free to add additional cheese if desired or skip it all together.
Repeat this process until all 4 flatbreads are assembled.
Place the baking sheet into the oven and bake for 8-10 minutes, or until the cheese is melted and golden brown.
This next step is important to ensure you have a crispy crust. Place a medium frying pan on the stove over medium heat. Add a light spray of olive or avocado oil to the pan. Once the pan is hot, place the naan bread in the pan, toppings facing up. Let the bottom of the crust cook until golden brown and crispy, about 2-3 minutes. Repeat this process for each flatbread.
Sprinkle each flatbread with shredded carrots, and chopped cilantro. Feel free to top with additional peanut sauce, balsamic glaze, crushed peanuts, chopped green onion, red pepper flakes, or Sriracha if desired.

Notes

We often provide tips and suggestions for how a recipe can be created to be dairy-free, gluten-free, vegetarian, or vegan. It is your responsibility to select and use products as well as work in an environment that will meet those criteria. We are not responsible for any reaction or adverse event that may result from making our recipes.

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