Satay Chicken Pizza

Satay Chicken Pizza

66
Sarah Bloom 0

"This recipe was developed in response to hunger, a creative impulse, and a lack of other food in the house. It's great. Really."

Ingredients 27 m {{adjustedServings}} servings 554 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 741 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Heat oil in a skillet over high heat. Saute chicken pieces in hot oil for 6 to 7 minutes. Do not overcook!
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. 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.
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Reviews 66

  1. 94 Ratings

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sweetpotato
12/3/2003

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 they add really compliments their thai peanut sauce. Thanks for a great recipe and a GREAT idea for a super quick delicious dinner!

PUTIGER00
12/3/2003

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!

LindaT
12/3/2003

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 chicken. 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.