Cheats Chicken Satay Pizza

    27 min

    Pitta breads are topped with Thai peanut sauce, sauteed chicken, spring onions and mozzarella cheese before baking baked. It's a quick take on pizza that tastes really good!

    95 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 2 skinless, boneless chicken breast fillets, chopped
    • 250ml Thai peanut sauce
    • 1 bunch spring onions, chopped
    • 4 pitta breads
    • 4 slices mozzarella cheese

    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Heat oil in a frying pan over high heat. Saute chicken pieces in hot oil for 6 to 7 minutes. Do not overcook!
    2. Preheat oven to 220 C / Gas 7.
    3. To Assemble Pizza: Spoon 1/4 of peanut sauce onto each pitta. Sprinkle 1/4 of the browned chicken and 1/4 of the spring onions on top of each. Top each 'pizza' with 1 slice cheese. Place on a lightly greased baking tray 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 in English (72)


    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!  -  17 Jul 2000  (Review from Allrecipes US | Canada)


    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!  -  09 Apr 2002  (Review from Allrecipes US | Canada)


    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.  -  30 Sep 2003  (Review from Allrecipes US | Canada)