3 Reviews

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Lynne the Pirate Queen February 11, 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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Starrynews January 23, 2009

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:)

0 people found this helpful. Was it helpful to you? [Yes] [No]
Kittencal@recipezazz August 21, 2006
Thai Chicken Vegetable Pizza