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This Thai-inspired flatbread recipe is a unique spin on pizza night. Layers of bite-sized pieces of sautéed chicken, shredded carrots, green onions, cilantro, mozzarella cheese plus an easy peanut sauce served on top of store-bought naan flatbreads make a satisfying, quick-to-fix dinner.
Our inspiration for this easy flatbread pizza came from California Pizza Kitchen’s iconic Thai Chicken Pizza. Going back to the mid-2000s, CPK was the first place we’d ever tried pizzas that embraced a variety of world cuisines. It was a refreshing change that inspired us to develop this recipe and several other unique flatbread recipes for the blog. They’re a perfect choice for a quick weeknight dinner.
Featured Ingredients & Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
NAAN FLATBREADS: Store-bought naan makes a great base for this recipe—plain or roasted garlic both work, though we prefer the latter. Brands like Stonefire and Whole Foods are reliable, or you can use homemade pizza dough if you like.
CHICKEN THIGHS: Boneless, skinless thighs are our pick for this recipe because they stay juicy and tender during baking, unlike leaner cuts that can dry out.
MOZZARELLA: Grating your own cheese will always yield a more gooey, melty result, but when you’re short on time, you can purchase pre-shredded mozzarella.
SHREDDED CARROT: If you’re looking to save a little prep time, you can buy pre-shredded carrots in the produce section of most supermarkets.
PEANUT BUTTER: Our preference is for a smooth peanut butter without added sugar, but you can use whatever peanut butter you have on hand.
Overview
How to Make Thai Chicken Flatbread Pizza
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Preheat the oven, brush the naan with olive oil, set them on a baking sheet and pre-bake for a few minutes – this ensures a crispy crust.
While the naan is in the oven, sauté the chicken until lightly browned, add garlic and cook for another minute or two, then season and remove from the heat.
Mix peanut butter, lime juice, sugar, soy sauce, and sriracha in a bowl. Add a little water at a time until it’s like thick syrup. Set it aside.
Put some mozzarella on each naan. Then, add chicken, carrots, scallions, and cilantro. Drizzle with your peanut sauce, and top with the rest of the cheese. Bake until the naan is crispy and the cheese is melted and bubbly. Let it cool for a minute or two, slice it up, and serve!
More Easy Flatbread Pizza Recipes
Flatbreads and naan make the perfect base for globally-inspired, quick and crispy pizzas. Feeling like Italian? Try our naan pizza with prosciutto-wrapped shrimp, tomatoes, fresh basil, and a drizzle of balsamic. Or go fusion with a crab rangoon flatbread topped with creamy crab filling, mozzarella, crispy wonton strips, and sweet chili sauce. For south of the border flavors, our Mexican street corn flatbread is a twist on elote made with sweet corn, lime, chili, queso fresco, and cilantro.
Thai Chicken Flatbread
Ingredients
- 4 naan flatbreads
- 3/4 lb boneless skinless chicken thighs, cut into 1/2-inch cubes
- 1 tablespoon vegetable oil, or coconut oil
- 2 cloves garlic, very finely chopped
- Salt and freshly ground black pepper
- 1-1/2 cups finely shredded mozzarella cheese
- 3/4 cup coarsely shredded carrot, 1 to 2 medium
- 3 to 4 scallions, sliced
- 1/2 cup loosely packed fresh cilantro, leaves only, roughly chopped
For the Sauce:
- 2 tablespoons peanut butter
- Juice of 1 lime, about 2 tablespoons
- 1 tablespoon sugar
- 1 tablespoon soy sauce, see notes
- 1/2 to 1 teaspoon sriracha, or other hot sauce
Instructions
- Preheat the oven to 400°F. Brush both sides of each naan flatbread with a little olive oil and arrange them on 2 sheet pans. Pre-bake the naan for 6 minutes, remove them from the oven, and set aside.
- While the naan bakes, heat the vegetable oil in a large pan over medium-high heat. Add the chicken and sauté until lightly browned, 3 to 4 minutes. Add the garlic and continue cooking until the chicken is cooked through, 1 to 2 minutes longer. Season to taste with salt and pepper and remove from the heat. Drain the excess fat and juices and set aside.
- Prepare the sauce by combining the peanut butter, lime juice, sugar, soy sauce and sriracha in a small bowl. Add water in 1 tablespoon increments until the mixture reaches the consistency of thick syrup and set aside.
- Distribute about 1/2 cup of the cheese between the 4 flatbreads, then top each with a portion of chicken. Top with shredded carrot, scallions and cilantro, then drizzle with the peanut sauce. Finish by topping with the remaining cheese.
- Bake for 5 to 6 minutes, or until the cheese is melted and bubbly. Serve immediately.
Notes
Tips for Reheating Flatbread
If you want to keep your crust crispy, reheat your flatbread pizza in the oven. Preheat to 350°F and place the flatbread on heavy-duty aluminum foil on the middle rack and bake for about 8 to 10 minutes. You can also use a baking sheet or pizza stone for even crispier results. Avoid using the microwave, as it will make the crust softer and likely soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thai chicken lavosh is excellent! I have made it for years.Sometimes I add those crispy white noodles to top it – the kind that you throw into a pan with hot oil and they expand. Gives it a really nice crunch
This was so easy and delicious. We will have it again.
Thanks Jane – glad you enjoyed it. We think it’s a good choice for an easy dinner – a little different too!
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon