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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.
Notes From the MGC Kitchen
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: Naan is an East Indian bread that’s traditionally baked in a tandoori oven. There are a number of brands available in your supermarket that work really well as the base for this flatbread recipe, and you can use either plain or roasted garlic flavor (we prefer the latter). We’ve used both Stonefire and Whole Foods brands with success. You could also substitute your favorite homemade pizza dough.
- CHICKEN THIGHS: Though you can certainly use other cuts of chicken, we prefer boneless, skinless chicken thighs because they won’t dry out easily. Instead, their higher fat content ensures they remain juicy and moist when baked on a flatbread.
- 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.
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.
TOAST THE NAAN: Heat up the oven. Brush the naan with olive oil, put them on baking sheets, and bake for about 6 minutes. Then, set them aside.
SAUTÉ THE CHICKEN: Sauté the chicken in oil over medium-high heat until lightly browned, about 3 to 4 minutes. Toss in garlic and cook for another minute or two. Add salt and pepper, then take it off the heat. Drain any extra juice from the pan and set the chicken aside.
MAKE THE PEANUT SAUCE: 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.
TOP THE NAAN: 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 AND EAT: Bake until the naan is crispy and the cheese is melty and bubbly, about 5-6 minutes. Let it cool for a minute or two, slice it up, and serve!
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.
More Flatbread Pizzas to Try
We love store-bought flatbreads and naan, because they let you skip a lot of prep work and have a delicious main dish on the table in 30 minutes or less. They bake up beautifully, just like traditional pizza dough, and offer a tasty blank canvas that’s ready to be customized with your favorite toppings. Here are three more flavor combinations to inspire your next flatbread pizza night!
NAAN PIZZA WITH PROSCIUTTO WRAPPED SHRIMP: Combining ready-made and fresh ingredients, this naan pizza is topped with prosciutto-wrapped shrimp, tomatoes, fresh basil, and balsamic reduction.
CRAB RANGOON PIZZA FLATBREAD: Our Crab Rangoon Pizza is the ultimate fusion dish, with crispy flatbread topped with creamy crab rangoon filling, gooey mozzarella, crunchy wonton strips, and fresh green onions, all finished with a drizzle of sweet chili sauce.
MEXICAN STREET CORN FLATBREAD: Imagine all the amazing flavors of elote – sweet corn, a zing of lime, a little chili kick, crumbly queso fresco, and fresh cilantro – piled onto one simple flatbread. It’s like bringing the best street food experience right to your kitchen.
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.
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