California claims to have invented Barbecued Chicken Pizza. Our version uses rich, spicy Thai seasonings and sauces to give the dish a brilliant new flavor. Serve as an entree or an appetizer.
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INGREDIENTS
Ingredients
- 1/2 cup Thai Kitchen Unsweetened Coconut Milk
- 1 to 2 tablespoons Thai Kitchen® Gluten Free Roasted Red Chili Paste
- 1 tablespoon brown sugar
- 1 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce
- 2 teaspoons ground coriander
- 1 teaspoon freshly ground black pepper
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- Bamboo skewers
- 2 prepared pizza crusts, (10-inch each)
- 1/2 cup Thai Kitchen® Gluten Free Peanut Satay Sauce
- Fresh cilantro leaves, (optional)
INSTRUCTIONS
- 1 MIX coconut milk, chili paste, sugar, fish sauce, coriander and black pepper in small bowl until well blended. Reserve 1/4 cup marinade for basting. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 1 to 1 1/2 hours.
- 2 REMOVE chicken from marinade. Discard any remaining marinade. Thread 3 to 4 chicken cubes onto each skewer. Broil 1 to 2 minutes per side or until lightly browned, basting with reserved marinade. Remove chicken from skewers. Cut each chicken cube in half.
- 3 PREHEAT oven to 350°F. Spread a thin layer of peanut satay sauce evenly on each pizza crust. Place chicken pieces evenly over each crust. Bake pizzas, one at a time, on the middle rack of oven 7 to 8 minutes or until crust is nicely browned. Remove from oven. Drizzle with additional coconut milk, if desired. Top with cilantro leaves, if desired.
- 4 Thai Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when under the broiler.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
