Thai Pizza


  • 1 each Boboli personal size crust (7-1/2-inch)
  • 2 ounces Thai Peanut Pizza Sauce (recipe follows)
  • 2 ounces chargrilled chicken cut into 1/2-inch cubes
  • 2 ounces shredded mozzarella cheese
  • 1/2 ounce shredded carrots
  • 1/2 ounce fresh bean sprouts
  • 1/2 ounce red onion diced 1/4-inch x 1/4 inch
  • 5 slices of fresh red bell pepper, juliened
  • 1 tablespoon peanuts, chopped
  • 1 tablespoon fresh cilantro, chopped

Instructions Evenly spread Thai Peanut Pizza Sauce over Boboli crust to but 1-inch from edge.

Place in order over sauce: chicken, mozzarella cheese (making sure to cover the sauce), carrots, beaan sprouts, red onion and red bell pepper.

After baking, sprinkle with chopped peanuts and fresh cilantro to garnish.

Bake in a conventional oven for 12 minutes.


  • 1/2 cup cream of coconut
  • 3 tablespoons rice wine vinegar, seasoned
  • 2 tablespoons lemon juice
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh cilantro, mined.
  • 1 teaspoon granulated garlic
  • 2 tablespoons pickled ginger, minced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon light corn syrup
  • 1 cup peanut butter
  • 1 tablespoon vegetable oil

Blend in food processor the first 9 ingredients. Blend for 30 to 45 seconds.

Slowly add vegetable oil to mixture while continuing to blend

Add peanut butter and pulse 5 to 6 times to incorporate.

Place in clean container and hold under refrigeration until needed.

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