Thai Chicken Pizza

Serves 4


  • 1/2 pound boneless, skinless chicken breasts or thighs
  • 1/4 teaspoon salt
  • 1/4 teaspoon five spice powder
  • 4 large flatbreads, about 8 inches in diameter
  • 1/4 cup your favorite Thai peanut sauce
  • 1 cup baby spinach leaves
  • 2 ounces (about 1/2 pack) bunashimeji mushrooms, separated
  • 2 green onions, very thinly sliced
  • 1/2 cup shredded mozzarella cheese
  • Sriracha chili sauce to taste


Preheat oven to 400°F.
Season chicken with salt and five spice.
Heat a medium sauté pan over medium-high heat and coat with oil.
Add chicken and brown very well (almost blackened) on both sides, then reduce heat and cook until internal temperature reaches 165°F.
When chicken is cool enough to handle, cut into small cubes.
Divide peanut sauce between flatbreads and spread to edge.
Top each pizza with chicken, spinach, mushrooms and then cheese.
Dot with Sriracha to taste. Top with green onions.
Bake for 15-20 minutes, or until flatbread is crisp and cheese is melted.
Cut each pizza into wedges and serve hot.
Recipe from Central Market Mill Creek - Culinary Resource Center
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