Thai Chicken and Veggie Pizza

Recipes

Oct 11

I love Papa Murphy’s Thai Chicken Pizza, so much, but I’m really working hard to pause and be more intentional with my time. Truthfully, this is where my ‘homestead light’ journey started. It is harder (though not impossible) to work while cooking, so this was a great way for me to work on being present in the moment while also taking care of my wellbeing.

I have been craving Papa Murphy’s Thai Chicken Pizza for a while now, but sometimes it is hard for me to justify a $25 pizza. So, tonight we made it from scratch! I didn’t have all the ingredients I was hoping to have, but it still turned out wonderful. We hope you enjoy!

Ingredients:

Pizza Dough

1/2 cup warm water + extra if needed
1/2 tsp sea salt
1 1/3 cup bread flour (you can also use all-purpose flour if needed)
1 tsp dry yeast

Sauce

1/4 - 1/2 cup Thai sweet chili sauce (more or less to desired taste since it can be spicy!)

Toppings

Cooked, diced chicken breast (two chicken breasts)
1 small zucchini, thinly sliced
2 green onions, sliced
1 tbsp finely diced red onions
1/3 - 1/2 cup shredded carrots
2 cups shredded mozzarella cheese (I like to get an 8oz block and shred it myself)
Crushed red pepper flakes

Let’s Get Cooking!

For the Crust: In a medium mixing bowl, combine the warm water (1/2 cup) and sea salt. Combine until the salt dissolves.
In the water mixture, add one cup of the bread flour and the dry yeast. Knead until combined.
Add the remaining 1/2 cup of bread flour to the flour mixture and knead until it combines: forming a sticky dough. Note: I slowly added additional water (1/2 tsp at a time) until the dough reached a sticky texture.
Form the dough into a ball in the bowl and place a clean towel over the bowl.
Allow the dough to rest in a warm (not hot) place for 35 minutes. Note: I placed mine in the oven which was turned off at the time since I tend to keep my house fairly cool.
After 35 minutes of letting the dough rest, remove the towel and begin preparing the dough.
Using a round pizza pan, lightly brush butter on the pan. Note: I learned that the pizza pan I was using, which has holes throughout, was not the way to go and will set the smoke detectors off on multiple occasions! I would personally recommend a pizza pan without the holes.
Thinly spread dough over the pan and brush butter on the dough to help create a crispy crust. (I preferred to roll mine out)
Preheat the oven to 425 degrees Fahrenheit.
On top of the thin pizza dough, evenly spread the Thai chili sauce.
On top of the Thai chili sauce, spread out the thinly sliced zucchini, diced chicken, and shredded carrots.
On top of the vegetables and chicken, evenly spread the mozzarella cheese.
Add the green onions, red onions, crushed red pepper flakes, and any remaining zucchini (if desired) on top of the cheese.
If you like the pizza to have a little bit of a ‘kick’ to it, drizzle additional Thai chili sauce. Just be sure to not overdo it!
Prior to baking, let the completed pizza rest for an additional 10 minutes to let things settle.
Bake the pizza at 425 degrees Fahrenheit for 15 minutes or until the cheese is browned.
Enjoy!