Thai Chicken Pizza

Artisan flatbread crust spread with Sweet Baby Ray's Sweet Red Chili Sauce and topped with Ken'sThai Satay Sauce, grilled chicken, carrots, onions, mozzarella cheese, toasted pine nuts, basil chiffonade, black sesame seeds and chopped cilantro.


Sprinkle of Flour

Pizza disk 10", par-baked

2 fl-oz Sweet Baby Ray's Sweet Red Chili Sauce

2 fl-oz Carrots, julienne

2 fl-oz Red onions, sliced

4 fl-oz Mozzarella cheese, grated

4 oz Chicken breast, grilled, diced

4 fl-oz Ken's Thai Satay Sauce

2 Tsp Pine nuts, toasted

1 Tbsp Thai basil, chiffonade

1 Tbsp Cilantro, chopped

Sprinkle of Black Sesame seeds


1.  Lightly sprinkle wooden peel with flour.

2.  Place dough on peel, portion Sweet Baby Ray's Sweet Red Chili on dough evenly leaving 1" rim.

3.  Evenly distribute carrots, onions, and cheese.

4.  Slide pizza into oven, bake 6 minutes rotating until crust is golden brown.

5.  Remove pizza from oven and slide onto cutting board.

6.  Toss grilled chicken in Ken's Thai Satay Sauce and distribute evenly over pizza; sprinkle with chopped pine nuts, basil and cilantro.

7.  Drizzle Ken's Thai Satay Sauce in a zig-zag pattern over pizza and sprinkle with sesame seeds. Cut into 6 equal portions and slide onto pizza serving pan.