Peanut Chicken Flatbread Pizza

 

 

One thing which I always try to keep in my freezer are flat breads of some sort.  You can get rectangular ones (like you see here) or round ones.  I also like Lebanese Pita breads and Indian Naan.

Not only do they come in handy to serve with  meals, especially soups, stews and tagines, but they also make fabulous pizza bases!

 

 

Today I used a rectangular one to make a Peanut Chicken Flatbread Pizza. I am not sure if this would be considered fusion cooking or not, but I like to think that it combines something Italian with something Thai.

I adore pizza. I adore Peanut Chicken.  The two together?  Fantabulous!

 

You could of course make your own pizza base or flatbread from scratch and there are no end to the recipes available to do just that.  It all depends on what you are looking for.

For ease and speed, I highly recommend a good store bought one. This one is Presidents Choice Original flatbread.  It is plain and simple and just the right size to feed four. 

 

From there I slathered it with a delicious homemade Thai peanut sauce, topped it with some mozzarella cheese and a scattering of chicken breast cubes I had marinated and cooked in a Thai marinade.

I baked it and then finished it off with a scattering of chopped roasted peanuts and spring onions and I have to say, it was very delicious!   Not to mention, very quick and easy to make!

 

WHAT YOU NEED TO MAKE PEANUT CHICKEN FLATBREAD PIZZA

The ingredients for this are actually quite simple, and if you are like me and keep an assortment of oriental condiments, etc. in your store cupboard, it won't take a special trip to the shops, but if it does, trust me when I say it is worth it. 

For the chicken:

• 1 large free range boneless skinless chicken breast
• 2 tsp soy sauce
• 1 tsp liquid honey
• 1/2 tsp cornstarch

I like to use dark soy sauce. Cornstarch in the UK is called corn flour.  You can use any liquid type of honey. I like clover.  

 

For the peanut sauce:

• 1 tsp cooking oil
• 1 clove garlic, peeled and crushed
• 1/2 tsp grated fresh ginger
• 1 1/2 TBS sweet chili sauce
• 1 TBS hoisin sauce
• 1/3 cup (80ml) water
• 1 1/2 TBS smooth peanut butter

In a pinch you can sub powders for the fresh garlic and ginger.  I would use 1/4 tsp each of powdered ginger and garlic powder (not salt).

Also if you don't have sweet chili sauce, then you can make a suitable substitute by subbing 1 TBS plum sauce whisked together with 1/2 TBS sriracha sauce.  It is pretty hard to find a substitute for hoisin sauce. I would try equal parts of BBQ sauce, molasses and dark soy sauce.

 

You will also need:

• 1 4-serving sized prepared flat bread (you can also use 2 medium naan bread)
• 2 TBS light olive oil
• 8 ounces (225g) grated mozzarella cheese
• 1 spring onion, trimmed, washed and finely chopped
• 3 TBS chopped roasted peanuts 

You could use chopped coriander instead of the spring onions. (Cilantro)  I happen to think that spring onion works perfectly here.  I think also you want the mild flavor of the mozzarella cheese rather than another cheese. It melts beautifully, quickly and won't take away from the flavors of the other ingredients. 

 

HOW TO MAKE PEANUT CHICKEN FLATBREAD PIZZA

This goes together very quickly and simply once you get each element sorted.  You will have more peanut sauce than you need, but trust me when I say that you can drizzle the leftover sauce over the cooked pizza as desired and nobody will be complaining. 

I could eat that sauce with a spoon and be quite happy. 

 

Begin by preparing your chicken. Cut it into cubes. This is best done if the chicken is semi-frozen. You can get nice clean cuts. I cut mine into a 1/2 inch dice.

Whisk together the ingredients for the marinade in a bowl and pop the diced chicken into it. Leave to sit for about 10 minutes while you make the sauce. 

 

To make the sauce, heat the oil in a small saucepan over medium heat. Add the garlic and ginger. Cook until quite fragrant.

Whisk in the remaining ingredients, bring to the boil, and then simmer until it has thickened.  Remove from the heat and allow to cool.

 

Heat a small skillet over medium high heat. Add the marinated chicken and cook, stirring frequently, until golden brown and cooked through.

Preheat your oven to 375*F. 190*C/ gas mark 5.  Place your flat bread onto a baking sheet.  Brush around the edges with the olive oil.

Spoon about 1/2 cup of the peanut sauce in the middle of the flat bread and spread it around up to the edges. Sprinkle the cheese  evenly over the peanut sauce.  Scatter the cooked chicken pieces over top of the cheese.

 

Pop the baking tray into the preheated oven and bake until the cheese has melted, the crust is crisp and golden brown and the chicken is heated through.

While the pizza is baking chop your spring onions and peanuts for the topping.

 

Remove the baking sheet from the oven and let sit for a few minutes, then sprinkle the chopped peanuts and spring onions over top.  

Cut into wedges to serve!  Prepare yourself for praise and accolade, because you will surely receive them!!  This is some good!! 

Like I said, you can serve any additional peanut sauce for people to dip their pizza slices in, or you can drizzle it over top.

Cut into wedges as is, this makes a fabulous supper served with a nice salad on the side. Chinese Chicken salad is nice, or you could stir fry some vegetables.

You could also cut it into smaller squares and serve it as appetizers or game night bites for your friends and family with sauce for dipping.  

No matter how you decide to serve this one thing is for certain, everyone is going to love, Love, LOVE it!!  I guarantee!! 

Peanut Chicken Flatbread Pizza

Yield: 4

Author: Marie Rayner

Prep time: 20 MinCook time: 8 MinTotal time: 28 Min

Favorite Thai Peanut Chicken flavors on a flatbread pizza. This is incredibly deliciously moreish.

Ingredients

For the chicken:

• 1 large free range boneless skinless chicken breast
• 2 tsp soy sauce
• 1 tsp liquid honey
• 1/2 tsp cornstarch

For the peanut sauce:

• 1 tsp cooking oil
• 1 clove garlic, peeled and crushed
• 1/2 tsp grated fresh ginger
• 1 1/2 TBS sweet chili sauce
• 1 TBS hoisin sauce
• 1/3 cup (80ml) water
• 1 1/2 TBS smooth peanut butter

You will also need:

• 1 4-serving sized prepared flat bread (you can also use 2 medium naan bread)
• 2 TBS light olive oil
• 8 ounces (225g) grated mozzarella cheese
• 1 spring onion, trimmed, washed and finely chopped
• 3 TBS chopped roasted peanuts

Instructions

1. First prepare and marinate your chicken. Whisk the soy sauce, honey and cornstarch together in a bowl. Cut the chicken into bite sized cubes. Add to the marinade in the bowl and leave to sit on the counter for about 10 minutes.
2. To make the peanut sauce, heat the oil in a small saucepan over medium low heat. Add the garlic and ginger. Cook until very fragrant. Add the sweet chili sauce, hoisin sauce, water and peanut butter. Whisk together until smooth. Simmer until thickened.
3. Preheat your oven to 375*F/190*C/ gas mark 5.
4. Heat a small skillet over medium high heat. Add the chicken. Sauté the chicken pieces until cooked through and golden brown. Set aside.
5. Place the flat bread (naans) onto a baking sheet. Brush the edges with the olive oil. Spread about 1/2 cup of the peanut sauce over top of the bread evenly.
6. Sprinkle the cheese over the peanut sauce. Scatter the cooked chicken over top of the cheese.
7. Bake for about 10 minutes in the preheated oven until the cheese has melted, everything is heated through, and the crust is golden brown around the edges.
8. Remove from the oven. Scatter the spring onion and chopped peanuts over top. Cut into wedges to serve. Serve hot with or without additional peanut sauce for dipping if desired.

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