Thai Chicken Pizza

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 2 10" pizzas

Recipe photo

A fusion of Asian and American, this pizza offers a 100% whole wheat crust topped with spicy peanut sauce, scallions and chicken for a savory, flavorful treat. The overnight starter develops flavor and strength for the crust while the chicken marinates in Asian fish sauce and a touch of chili garlic sauce. Fresh lime juice adds a bright note. This pizza will linger on your taste buds and your mind for hours, you'll be glad to know that the recipe makes two medium sized pizzas. One bite, and it's hard to stop! For step by step photos be sure to check out this recipe on our Baker's Banter Blog.

Thai Chicken Pizza

star rating (10) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time: Overnight,
Yield: 2 10" pizzas
Published: 01/26/2010


Overnight Starter


  • all of the overnight starter
  • 1 1/4 cups cool water
  • 2 1/2 cups King Arthur White Whole Wheat flour
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon instant yeast

Thai Chicken Topping

  • 1 large boneless, skinless chicken breast
  • 1/3 cup Thai Fish Sauce (available in the international food section of your grocery store)
  • juice of 1 lime
  • 1/4 cup packed brown sugar
  • 1 teaspoon Thai chili garlic paste
  • 1/2 cup Thai spicy peanut sauce
  • 1 small bunch scallions, chopped
  • 1 cup shredded mozzerella cheese, or pizza cheese blend
  • 1/4 cup chopped fresh cilantro


see this recipe's blog »

The evening before you want to make the pizza, you are going to make an overnight starter. In a medium bowl mix the flour and yeast. Stir in the cold water until all is well blended. The mixture will be slightly sticky. If it seems too thick or dry add another tablespoon of water to adjust the consistency. If it seems soupy, add another tablespoon of flour.
Lightly cover the bowl with plastic wrap and set aside at room temperature for 12-15 hours. It will puff slightly and develop flavor and structure.

In the bowl of your stand mixer, place all of the overnight starter. Add the cool water and stir to break up the starter. Add the remaining flour, salt and yeast. Mix the dough on Speed 2 for 5 minutes. This dough is a wet dough, don't be tempted to add more flour.

Remove the dough hook, loosely cover the bowl with plastic wrap and set aside at room temperature to rise.
This dough will need folds to help develop structure. Every 30 minutes for 2 hours (a total of 3 folds), you will be folding the dough over on itself in the bowl.
1) Dip your hands in a bowl of cool water. This will help prevent the dough from sticking to you. 2) Grasp the dough on one side and lift it slightly, pulling to fold it over the rest of the dough. Give the bowl a quarter turn and repeat the fold. Turn the bowl and repeat again. Re-cover the bowl and set aside for another 30 minutes.
Remember, you will fold the dough a total of 3 times over the course of the 2 hour rise, plus the final turn out for shaping.

Cut the chicken breast into large chunks. Place in a medium non-reactive bowl and add the fish sauce, lime juice, brown sugar and chili garlic paste. Mix well and refrigerate, covered, for at least 30 minutes or up to overnight. This can be done at the same time as the overnight starter, if desired.

To cook the chicken for topping, heat a saute pan over medium high heat. Add the chicken and about half of the marinade. Cook until the chicken is no longer pink inside and the liquid has reduced and coats the chicken. The chicken should still be quite moist at this point. Set aside to cool slightly, then chop into small bite sized pieces.
Why chop after cooking? Larger pieces keep the chicken moist during cooking, so it doesn't dry out on the pizza.

Preheat the oven to 450°F for 30-45 minutes. Remove half of the dough to a sheet of parchment or to a well floured surface. Wet you hands with cool water and gently press the dough into a circle, about 10 inches in diameter. If the dough resists stretching, let it rest for a few minutes, then shape again. Keep your fingertips wet to prevent sticking and tearing of the dough.

For each pizza top with half of the Thai peanut sauce, half of the chopped scallions, half of the chicken and half of the pizza cheese. Bake the pizza for 10-15 minutes, until the crust is golden brown and the cheese is bubbly. Remove from the oven, top with fresh chopped cilantro and serve. Ice cold Singha Thai beer is a plus!


  • star rating 03/16/2013
  • ItsAllGood from KAF Community
  • I'm actually only reviewing the crust. It was extremely good, even with whole wheat it has the chewy texture I been looking for, similar to a restaurant pizza. I made it with 100% whole wheat flour. I did not use the same method, I had to be out of the house and couldn't babysit it for two hours. After the overnight portion, I simply put it in the bread machine on the dough setting. When it was done I formed it into crusts, topped, baked as usual on a pizza stone at 550°. It is a bit thicker than my usual crust but is very, very good, chewy and nicely risen edges.
  • star rating 01/26/2011
  • marietta from KAF Community
  • I was delighted with the flavor of the chicken but would not make this crust again. Although I have no problem with wheat bread, I found the wheat flavor to be overpowering.
    Try using White Whole Wheat flour next time. Many find this flour to be more mild. Elisabeth
  • star rating 12/30/2010
  • trustlaw from KAF Community
  • I served this last night, and it was a huge hit! I marinaded the chicken all day. My husband, son and daughter-in-law are huge fans of Thai food, and on their joint recommendation I did not use the cheese. I think that was the right way to go. We all agreed that the crust was perfect for this type of pizza. The slackness and stickiness of the dough did freak me out when I was making it, but the author of the recipe was correct, resist the temptation to add flour. This pizza will now be added to the repertoire.
  • star rating 07/06/2010
  • Colin from Montebello, CA
  • Does Thai peanut sauce come in different consistencies? The one I bought was very liquid, even after I shook it vigorously, and ran to the middle of the crust.
    I'm guessing that there are different sauces that are thinner than others. Maybe give the bottle a good shake in the store to see how it feels before buying. It should be more like ketchup consistency than soy sauce. Hope this helps! MJR @ KAF
  • star rating 03/25/2010
  • Nancy from NC
  • I followed this recipe with unwavering obsession, devoting most of two days to it for my husband and nephew The chicken and sauce were fabulous and I plan to double the sauce to use in a chicken stir fry next time. However, the dough was not working from the start. The starter was a dry lump and the dough was a dry lump. I went through the whole regimen of fold turn fold invoke the gods dance in a circle etc. No cigar. It was such that we had to take the tasty topping off and feed it to the dogs, who, by the way, had a hard time chewing it. I can't stand whole wheat, so I made myself a white crust from a different recipe from your site and IT turned out dry, too. Any suggestions on what to add to correct dry dough? More oil, maybe --or oil and water?
    Nancy - I am so sorry your crust did not meet your expectations. I am wondering if you used traditional whole wheat versus white whole wheat. Traditional can yield a slightly drier dough unless you compensate by adding more liquid (not oil). I am also wondering what method you used for measuring the flour. You may have gotten too much per cup. If you used a scale (1 c. WW flour = 4 oz.) then you are all set. Please go to this link for a full description of how to measure flour, Also, doughs made with WW will always have a denser heavier texture. Your starter should have been sticky. The recipe talks about how to make those adjustments. And once the remaining ingredients were added to the starter, the outcome should have been sticky also. Next time, add more water. 1-3 T. at a time should be sufficient. Good luck! Elisabeth @ KAF
  • star rating 03/01/2010
  • mardee from cheyenne, wy
  • This pizza crust is divine! It is nice and thick with a crispy bottom and chewy interior. I used 100 percent whole wheat flour and as suggested by KAF, replaced ½ cup of the water with orange juice. One pizza I baked as directed and we loved it. The chicken was tender and the sauce was very good. I baked the second crust sans toppings and froze it for later. I unthawed it the next week, added Greek toppings spinach, feta, tomato, and Kalamata olives and baked until heated through and cheese melted. The crust crisped up just fine and we were very happy with the flavor. I am so glad I now have a hearty, whole wheat pizza crust recipe. The possibilities are endless.
  • 02/15/2010
  • Lynn from PA
  • Question: This recipe looks delicious -- great flavors and a unique take on pizza -- but I can't use the fish sauce (food allergy) you have an idea for a substitution? Thanks so much for your help.
    You could substitute soy sauce for the fish sauce or a combination of chicken broth and soy sauce would also work nicely. Molly @ KAF
  • star rating 02/07/2010
  • Chris Beloni from Charlotte, NC
  • Great recipe! The crust has a very full flavor,and nice texture to complement the richness of the topping. I used 3/4 cup unbleached white flour, and the rest was whole wheat. After baking, I scattered some dry roasted peanuts along with cilantro. It does take some attention during the day to complete, so great if you're going to stuck at home during bad weather!
  • 02/05/2010
  • J Peterson from Hawaii
  • Looks great, but the description says it has a 100% whole wheat crust, while the recipe calls for whole wheat and bread flour.
    We started with two versions of the recipe - the first included bread flour, but that later changed so now the recipe is for 100% white whole wheat. Molly @ KAF

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