Thai-Inspired BBQ Chicken Pizza
by Caren McSherry
This pizza is made super simple by using a frozen premade pizza shells. I like to keep several packages on hand to be ready whenever the urge for pizza hits.
Ingredients:
- Two 10–12-inch plain pizza shells
- 2 tablespoons grapeseed oil, divided
- 1/2 cup grated Parmesan, divided
- 1/2 boneless skinless poached chicken breast (about 1 pound)
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 3 tablespoons grapeseed oil
- 2 teaspoons Spice 2.0 chili condiment, or your favourite brand
- 2 teaspoons honey or agave
- 1 small garlic clove, minced
- 1 teaspoon lime zest
- 1 cup shredded Jack, Mozzarella, or Fontina cheese (or all 3 mixed together)
Garnish Ingredients:
- 1/2 cup fresh mint, julienned
- 1/2 cup chopped salted peanuts
Method:
1. Preheat oven to 500F. Cut the chicken into 1/8-inch strips and place in a shallow bowl.
2. Mix the lime juice, fish sauce, oil, chili paste, garlic, and zest together. Pour over the chicken and let marinate for at least 20 minutes. Longer is better.
3. Lay the pizza skins on your work surface, brush each with 1 tablespoon of the grapeseed oil, then evenly sprinkle the Parmesan over top. This step seals the pizza skin and prevents it from being soggy. Lay the reserved, marinating chicken on top. Be careful to not overload, as it needs to cook evenly. Top with the shredded cheese.
4. Place in a 500F preheated oven for about 8-10 minutes or until the cheese is bubbly. Remove, cut into wedges and finish with the fresh mint and peanuts. Makes 2 pizzas with a little chicken left over.
- Alternatively, you can cook the pizzas on the BBQ, just ensure your heat is medium low with the lid down until the turkey is cooked and cheese is bubbly. Each BBQ is different so watch them carefully to prevent burning.
2. Mix the lime juice, fish sauce, oil, chili paste, garlic, and zest together. Pour over the chicken and let marinate for at least 20 minutes. Longer is better.
3. Lay the pizza skins on your work surface, brush each with 1 tablespoon of the grapeseed oil, then evenly sprinkle the Parmesan over top. This step seals the pizza skin and prevents it from being soggy. Lay the reserved, marinating chicken on top. Be careful to not overload, as it needs to cook evenly. Top with the shredded cheese.
4. Place in a 500F preheated oven for about 8-10 minutes or until the cheese is bubbly. Remove, cut into wedges and finish with the fresh mint and peanuts. Makes 2 pizzas with a little chicken left over.
- Alternatively, you can cook the pizzas on the BBQ, just ensure your heat is medium low with the lid down until the turkey is cooked and cheese is bubbly. Each BBQ is different so watch them carefully to prevent burning.
Copyright (c) Caren McSherry 09/2010
