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Thai chicken pizza

Thai Chicken Pizza

Thai Chicken Pizza

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Updated: February 5, 2012 8:02AM


1/3 cup natural creamy peanut butter

¼ cup warm water

2 teaspoons sugar

2 teaspoons rice vinegar

¼ to ½ teaspoon crushed red pepper

12 ounces skinless
boneless chicken breast, cut into bitesize pieces

2 teaspoons canola oil

½ cup (4) thinly sliced scallions

2 cloves garlic, minced

Non-stick cooking spray

1 (16-ounce) loaf frozen whole wheat bread dough, thawed

1 cup thin red sweet
pepper strips

½ cup (2 ounces)
shredded part-skim mozzarella cheese

½ cup snipped fresh cilantro

Scallion curls (optional)

Preheat oven to 475 degrees.

In small bowl, combine peanut butter, warm water, sugar, vinegar and crushed red pepper; set aside.

In medium skillet, cook and stir chicken in hot oil over medium heat until no longer pink. Add scallions and garlic; cook and stir for 1 minute more. Add 2 tablespoons peanut butter mixture; cook and stir over low heat until chicken is coated. Remove from heat.

Lightly coat 12- to 14-inch pizza pan, large baking sheet or pizza screen with cooking spray. Pat dough evenly into prepared pan, building up edges slightly. (If dough is hard to pat out, allow to rest 10 minutes.) Spread dough with remaining peanut butter mixture, adding water if needed to make it spreading consistency. Top with chicken mixture, sweet pepper strips and cheese. Bake 11 to 14 minutes or until cheese melts and crust is light brown. Sprinkle with cilantro. If desired, garnish with scallion curls.

Nutrition note: Consider pizza a catchall way to use up leftover veggies, and you’ll be doing your budget and body a favor. That handful of spinach, those bright red sweet peppers, and that half an onion can nutritionally add up in your favor.

Better Homes and Gardens The Ultimate Low-Calorie Book

Nutrition facts per serving:

306 calories, 10 g fat, 2 g saturated fat, 29 mg cholesterol, 32 g carbohydrates, x g sugars, 21 g protein, 430 mg sodium, 4 g fiber

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