Once we made our first batch of naan bread, we got confident. Superconfident. We were excited to make it again and searched Budget Bytes for another recipe with it. Of course there was one ready and waiting, so we jumped right in.
Naan bread pizza. Pure genius. I was in charge of the naan again, a task I was much more prepared for. Will was in charge of cutting things up, while I observed and tested my skills on some of the veggies. We were pretty hungry the first time we made these, though, so Will did most of the cutting since I tend to slow things down a lot. We used a variety of colored peppers and other veggies, but as far as the sauce went, we stuck with the peanut butter, hoisin, ginger, sriracha mix. Yes you heard me, sriracha. Applied carefully, it can be delicious and not too scary. Carefully being the key word in that last sentence.
We were insanely excited about this recipe and cannot have been more satisfied with the results. In order to get a nice even baking of the pizza, we put in on our fancy shmancy pizza stone, which virtually cooks everything bread-like, better.
Thai Chicken Pizza (adapted from Budget Bytes; serves 8)
8 pieces of naan bread1/2 cup hoisin sauce
1/2 cup peanut butter
2 inches fresh ginger
2 tbsp-ish sriracha sauce
2 medium chicken breasts
2 cups shredded mozzarella
1 medium red bell pepper
1 small red onion
1 bunch fresh cilantro
Salt & pepper, to taste
Trim any excess fat from the chicken breasts. Season with S&P and cook in a countertop grill until cooked through (about 7 minutes each). Allow to cool.
Prepare peanut sauce. Begin by combining hoisin sauce, peanut butter, and 1/2 tsp of sriracha sauce in a bowl. Peel the ginger and grate it straight into the bowl. Add about 1/3 cup of hot water and whisk until smooth. Set aside.
Preheat oven to 400 degrees. Chop the chicken into small pieces and transfer to a bowl. Add enough sriracha sauce to coat the chicken (about 1 1/2 tbsp, give or take). Thinly slice the red onion and red bell pepper. Spread about 2 tbsp of the peanut sauce over each piece of naan. Top with about 1/4 cup of shredded cheese, a handful of sriracha chicken, some red bell pepper, and red onion. Place the pizzas on a pizza stone or directly on the oven rack and cook until the cheese is melted and bubbly (about 10 minutes). When pizzas come out of the oven, top with fresh cilantro leaves and enjoy!
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