Satay Chicken Pizza

64 Reviews

Prep: 15 min
Cook: 12 min
Ready In: 27 min

“This recipe was developed in response to hunger, a creative impulse, and a lack of other food in the house. It's great. Really.” - by Sarah Bloom

Ingredients

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves, chopped
1 cup prepared Thai peanut sauce
1 bunch green onions, chopped
4 small (4 inch) pita breads
4 slices provolone cheese

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Metric US

Original recipe yields 4 servings

Directions

Heat oil in a skillet over high heat. Saute chicken pieces in hot oil for 6 to 7 minutes. Do not overcook!
Preheat oven to 425 degrees F (220 degrees C).
To Assemble Pizza: Spoon 1/4 of peanut sauce onto each pita. Sprinkle 1/4 of the browned chicken and 1/4 of the scallions on top of each. Top each 'pizza' with 1 slice cheese. Place on a lightly greased cookie sheet and bake in the preheated oven for 10 to 12 minutes, until the cheese is melted and bubbly. Let stand for 1 to 2 minutes outside of oven before you cut with a pizza cutter.

Nutrition

Amount Per Serving (4 total)

Calories
554 cal
28%

Fat
28.3 g
44%

Carbs
43.2 g
14%

Based on a 2,000 calorie diet

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Reviews (64)

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sweetpotato

Dec. 3, 2003

"Wow, super good and super quick!! The only tiny addition I made, was to add a wee bit of chopped cilantro. We have a pizza place in town that makes the best Thai Chicken pizza and the fresh cilantro..." See more they add really compliments their thai peanut sauce. Thanks for a great recipe and a GREAT idea for a super quick delicious dinner!"

PUTIGER00

Dec. 3, 2003

"This was delicious! The trick is finding a good peanut sauce. We added fresh cilantro, bean sprouts and shredded carrots. We just had it last night, but I'm ready to make it again!..." See more"

LindaT

Dec. 3, 2003

"Wonderful Meal. I used a whole wheat pita bread as a base and added cilantro, bean sprouts and shredded carrots to the pizza. The only part of this dish that really took any time was cooking the chick..." See moreen. Leftover shredded chicken really makes this a quick dish. I did use a lot less peanut sauce than the recipe called for, about 1T per pita. I started out with 2T andI gradually have cut back to 1T as the rest runs off the end when eating. Maybe I need a thicker sauce. Anyway, this was terrific and will be made often."

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