Malkia’s Collected

Thai Chicken Naan Pizza Recipe

8 servings


27 minutes

active time

35 minutes

total time


1 tablespoon sesame oil

1/4 cup peanut butter

3 tablespoons soy sauce

1 1/2 tablespoons rice wine or sherry

1 1/2 teaspoons water

2 1/4 teaspoons rice vinegar

1 1/2 teaspoons canola oil

1 1/2 teaspoons packed brown sugar

1 1/2 teaspoons minced fresh ginger

1/4 teaspoons chili garlic sauce or red chile flakes

4 pieces whole wheat naan

2 cooked boneless skinless chicken breasts, cut into bite-sized pieces

1 red bell pepper (cut into thin strips)

1 large carrot

1/2 cup grated mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup minced cilantro


Preheat the oven to 425 degrees F. If using a pizza stone, heat the stone in the preheated oven for about 10 minutes.

The Peanut Sauce:

In a blender, combine sesame oil, peanut butter, soy sauce, rice wine, water, rice vinegar, canola oil, brown sugar, ginger and chili garlic sauce. Blend until smooth.

The Pizza:

Lay 2 pieces of naan on a pizza peel or on a baking sheet (if you're not using a pizza stone).

Spread 2 tablespoons of peanut sauce on each piece of naan.

Divide half of the chicken, red bell pepper, carrots, mozzarella cheese and Parmesan cheese evenly between the 2 pieces of naan.

If using a baking stone, transfer the pizzas from the peel to the stone. If using a baking sheet, place the baking sheet in the oven.

Bake until the cheese is melted and the naan bread is golden brown, 7 to 8 minutes.

Transfer the pizzas to a cutting board and let rest for 5 minutes before slicing.

Repeat with the remaining ingredients.

Slice the pizzas and garnish with minced cilantro. Serve.


Serving Size

0.5 Naan Pizza


371.6 kcal

Total Fat

15.2 g

Saturated Fat

4.2 g

Unsaturated Fat


Trans Fat



42.3 mg


921.7 mg

Total Carbohydrate

36.2 g

Dietary Fiber

5.2 g

Total Sugars

7.5 g


20.8 g

8 servings


27 minutes

active time

35 minutes

total time
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