Thai Chicken Flatbread Pizza (Print Version)

# Ingredients:

→ Flatbread Base

01 - 2 naan flatbreads

→ Protein

02 - 2 chicken breasts, diced into bite-size pieces
03 - 1 teaspoon olive oil or coconut oil for cooking

→ Peanut Sauce

04 - 1 tablespoon reduced sodium soy sauce
05 - 2 tablespoons water
06 - 2 tablespoons brown sugar
07 - 1 tablespoon lime juice
08 - 1 teaspoon fish sauce (may substitute with soy sauce)
09 - 1/2 teaspoon Sriracha or Asian hot chili sauce (optional)
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon dried basil
12 - 1/4 teaspoon ground ginger
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/2 cup crunchy peanut butter

→ Toppings

16 - 1/8 red onion, thinly sliced
17 - 2 cups shredded mozzarella cheese
18 - 1/2 cup white bean sprouts
19 - 1/3 cup matchstick carrots

→ Coconut Crema

20 - 150g coconut yogurt (about half a 5.3 oz container)
21 - 1 1/2 tablespoons mayonnaise
22 - 1/2 teaspoon honey
23 - 1/2 teaspoon lime juice

→ Garnish

24 - Fresh cilantro, chopped
25 - Roasted peanuts, chopped

# Instructions:

01 - Whisk together coconut yogurt, mayonnaise, honey, and lime juice in a medium bowl until smooth. Refrigerate until ready to serve.
02 - Preheat oven to 200°C (400°F) and line a baking sheet with foil or silicone mats for easy cleanup.
03 - In a medium bowl, whisk together soy sauce, water, brown sugar, lime juice, fish sauce, Sriracha, garlic powder, dried basil, ground ginger, salt, and pepper. Set aside.
04 - Heat oil in a large nonstick skillet over high heat. Add diced chicken and sauté until no longer pink on the outside. Pour in the prepared sauce mixture (without peanut butter) and simmer with chicken for two minutes.
05 - Stir peanut butter into the chicken mixture until smooth and completely combined to create a thick, flavorful sauce.
06 - Divide the chicken peanut sauce evenly between the flatbreads, spreading almost to the edges. Layer with mozzarella cheese, red onions, carrots, and bean sprouts.
07 - Bake flatbreads for 10 minutes, then briefly broil until cheese is golden if desired.
08 - Garnish with chopped peanuts, fresh cilantro, and a drizzle of the coconut crema before serving.

# Notes:

01 - For a spicier version, increase the amount of Sriracha in the peanut sauce.
02 - The flatbreads can be prepared ahead of time up to the baking step and refrigerated for up to 24 hours.

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