Being from Indiana, it’s not all that surprising that I’ve never experienced California Pizza Kitchen. For those (few) unfamiliar, it’s a popular chain that has quite a following and as I understand it, one of their most loved pies is the Thai chicken pizza. (Apparently we do have a location in downtown Indy but I haven’t been there.) We’re always looking for new pizza topping combinations to try on our homemade pizzas, and this is so very different from the things I normally make. We thoroughly enjoyed the combination of the spicy chili sauce with the peanuts and cilantro, all on top of our favorite pizza crust. It also made for excellent leftovers the next day. Hopefully all you Thai chicken pizza lovers out there will enjoy the opportunity to make your own at home. Fill me in if there are other great CPK combinations that I need to try out!
- Yield one 12-inch pizza
1 ball pizza dough
Olive oil, for brushing
¼ cup sweet Asian chili sauce, plus extra for drizzling
1 shallot, thinly sliced
½ large zucchini, thinly sliced
1 tsp. red pepper flakes
1 cup shredded cooked chicken
2/3 cup shredded mozzarella cheese
3-4 tbsp. chopped peanuts
2 tbsp. minced fresh cilantro
2 tbsp. minced fresh basil (optional)
To make the pizza, increase the oven temperature to 500˚ F and preheat a pizza stone. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the chili sauce over the crust in an even layer. Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and cheese.
Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly. Sprinkle evenly with the peanuts, cilantro, and basil before slicing and serving.