I’ve talked about my periodic bouts of having to get creative with dinner to spice things up. This recipe is a result of one of those phases and it might be my best so far! I first tried a thai chicken pizza in Davis when I was going to grad school…
For my 23rd birthday, I told my friends to wear something neon and meet me for pizza and drinks. It was also the first time everybody met my new boyfriend (now husband), so it was a memorable evening…
Anyway, a small group of my friends ordered thai chicken pizza and brought me a piece. It was such a unique combination that I never forgot it!
Homemade Thai Chicken Pizza
I didn’t do anything about it until a few weeks ago, however, when I decided to make my own much simpler and easy version into a dinner recipe. I combined my favorite BBQ sauce (Stubb’s) with sriracha and had a random idea to throw in some hoisin sauce (usually only used in my fried rice).
By some strange foodie cosmos, the initial measurements were the perfect combination for this sauce. The sriracha makes it a bit kicky. The sweet BBQ sauce compliments it well. And the hoisin gives it that Thai flavor.
I’d never used BBQ sauce for anything other than slow oven baked ribs, which I usually leave up to my mom. So this was a great way to use up any leftover sauce!
I added a bit of cheese, but I don’t think it needs very much – the barbeque sauce mixture, chicken, and cilantro really take the pie (pun intended). The cheese is there to help hold things together and to make it more like your standard pizza.
If you want to mute the flavor of the sauce, you can certainly add more cheese. I used mozzarella, but you could add a smoked cheese or something with a hint of traditional barbeque flavor. I can only imagine how tasty that will be.
And then, of course, sriracha on the side, for those of us who can’t get enough spicy!
These would be great as mini pizzas for entertaining or a weeknight dinner that uses leftover chicken.
BBQ THAI CHICKEN PIZZA
Most of the recipes I've made for Luci's Morsels were recreations of dishes I'd had once becoming a blogger, but this recipe was inspired by a pizza place in Davis, CA when I lived there for grad school. A tasty pizza place opened up and they offered a Thai chicken pizza that was too good to be true. A few years later, once I'd started blogging, I thought of the flavor combination and figured out an easy way to make it at home!
- 1 ½ tsp active dry yeast
- ½ tsp sugar
- ⅔ cup warm water
- 2 cups flour
- 1 tsp extra virgin olive oil plus more
- 1 ½ tsp salt
- 1 tsp cracked pepper optional
- 1 recipe pizza dough homemade or store bought
- ¾ cup BBQ sauce divided
- 1 tsp sriracha more for those who like it extra spicy
- 3 tbsp hoisin sauce
- 1 cup shredded chicken
- ½ tsp granulated garlic
- 1 cup shredded cheese monterey jack and mozzarella are good
- ½ medium onion thinly sliced
- olive oil
- cilantro for garnish
Dissolve yeast and sugar in warm water. let stand 3-5 minutes, until foamy. Meanwhile, pulse flour and salt in food processor. Add olive oil to yeast mixture.
With machine running, pour yeast mixture through small feed tube. Process until dough forms a ball. Then process dough for at least 2 minutes.
Coat your hands lightly with olive oil. Grab the dough and coat lightly with oil. Please in a sealable bag and seal. Let rise 45 minutes in a warm place. *I usually place mine near the preheating oven.
Place pizza stone or large sheet pan in cold oven. THEN heat oven to 500 degrees. If using homemade pizza dough. Make dough and let rise while oven warms.
Combine ½ cup BBQ sauce, sriracha, and hoisin.
In a separate bowl, combine shredded chicken, ¼ Cup BBQ sauce, and granulated garlic.
Shred cheese, slice onions, and roughly chop cilantro while dough rises.
Roll out pizza dough. Remove very hot stone from oven. Carefully lay dough on stone. It will begin to crisp and bubble. Drizzle 1-2 tablespoons olive oil on dough. Spread remaining sriracha mixture on dough. Pile on cheese, onion, and chicken.
Bake 8-10 minutes until crust is crispy and cheese is bubbly.
Garnish with cilantro. Serve with remaining sriracha sauce.