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    You are in: Home / Recipes / Thai Chicken Vegetable Pizza Recipe
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    Thai Chicken Vegetable Pizza

    Average Rating:

    3 Total Reviews

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    • on February 11, 2009

      I *loved* this! My fiance liked it, just not as much as I did... but that's not surprising, since I love Thai flavors way more than he does. ;) I omitted the bean sprouts, and used chuncky, natural peanut butter so I didn't add any chopped peanuts (no garnishes, at all, actually). The only other change I made was in the cooking: I baked the crust for 8 minutes, put all the toppings on, then put it back in the oven to bake for an additional 2 minutes. That allowed the chicken and other toppings to warm and release more flavor. Wonderful!! I'm going to try this next time without the chicken, for a veggie lunch I can take to work. Thanks so much for sharing!

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    • on January 23, 2009

      Excellent! We loved this unique twist on pizza. I made my own crust and prepared the sauce while it was baking. I used green instead of red bell pepper due to the high cost of red pepper right now, and put chicken on half of the pizza so I could serve to both carnivores and vegetarians :) Thanks for sharing!

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    • on August 21, 2006

      This was different, we enjoyed it, but I will leave out the fresh bean sprouts next time I make it, they got very hard while baking, or mabey I will used canned, I did make some amount adjustments and increased the cooked chicken way up. thanks for sharing Kel!...Kitten:)

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    Nutritional Facts for Thai Chicken Vegetable Pizza

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 255.0
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 3.0 g
    Cholesterol 29.4 mg
    Sodium 391.1 mg
    Total Carbohydrate 18.6 g
    Dietary Fiber 2.9 g
    Sugars 13.5 g
    Protein 17.7 g

    The following items or measurements are not included:

    thin pizza crust

    rice wine vinegar

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