Nutritional Info

Nutrition Facts

Serving Size 1 (382g)

Calories 819
Calories from Fat 287 (35%)
Amount Per Serving %DIV
Total Fat 31.9g 49%
Saturated Fat 7.7g 39%
Monounsaturated Fat 16g
Polyunsaturated Fat 8.3g
Trans Fat 0.0g
Cholesterol 16mg 5%
Sodium 1247.1mg 54%
Potassium 295.2mg 6%
Total Carbohydrate 107.5g 36%
Dietary Fiber 4.4g 18%
Sugars 51.1g
Protein 18.5g 37%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content

California Pizza Kitchen Thai Chicken Pizza (copy Cat)

By: Jonjon
Recipe Description
Thai Chicken Pizza is one of the oldest varieties of pizza stili on the CPK menu, and remains a favorite. You can make this pizza with a store bought package dough or dough mix, but I recommend making the crust yourself. If you decide to do that, make it one day ahead of time so that it can rise slowly in the refrigerator.
Prep time
2 hr 15 min
Cook time
16 min
Ready In
2 hr 31 min


Serves Tool

Serves To:USMetric
3/4 Teaspoon(t)  yeast
1 Teaspoon(t)  granulated sugar
1 Cup(c)  bread flour
1/2 Teaspoon(t)  salt
1/4 Cup(c)  creamy peanut butter
2 Tablespoon(T)  teriyaki sauce
2 Tablespoon(T)  hoisin
1/2 Tablespoon(T)  olive oil
1   unbaked commercial crust
1 Tablespoon(T)  brown sugar
2 Tablespoon(T)  water
2 Teaspoon(t)  sesame oil
1   soy sauce
1/2 Clove(clv)  garlic, minced
3 1/4 Teaspoon(t)  red pepper flakes, crushed
1   boneless, skinless chicken breast
1 3/4 Cup(c)  mozzarella, grated
1 Cup(c)  bean sprouts
1 1/2 Teaspoon(t)  onion, minced
1 Teaspoon(t)  ginger root, minced
1/4 Cup(c)  carrot, julienned or grated
2 Teaspoon(t)  cilantro, minced
1 Tablespoon(T)  peanuts, chopped
1 Tablespoon(T)  warm water (105 degrees to 115 degrees f)
1 Tablespoon(T)  warm water (105 degrees to 115 degrees f)


Prepare the crust. Mix together the ingredients for the peanut sauce in a small bowl. Pour this mixture into a food processor or blender and blend for about 15 seconds, or until the garlic, onion and ginger are reduced to small particles. Pour this mixture into a small pan over medium heat and bring it to a boil. Cook for 1 minute. Don't cook too long or the sauce will become lumpy. (You may, instead, use a microwave for this step. Pour the mixture into a small microwavable bowl and heat for 1 to 2 minutes.) The peanut sauce should be darker now. Slice the chicken into bite sized chunks. Pour one third of the peanut sauce over the chicken in a sealed container in the refrigerator and marinate for at least 2 hours. (I like to use a small resealable plastic bag for this. The chicken gets very well coated this way.) Heat 1 teaspoon of oil in a small pan over medium high heat. Cook the marinated chicken for 3 to 4 minutes in the pan. Roll out your pizza crust and place on the baking sheet or pizza pan. Preheat the oven to 475 degrees F. Spread a thin coating of the remaining peanut sauce (the stuff you didn't marinate the chicken in) on the pizza crust. You may have sauce left over. Sprinkle 1 cup of the grated mozzarella over the peanut sauce. Slice the green onion lengthwise into thin strips, julienne then cut across the strips, slicing the onion into 2 inch matchstick strips. Spread the onions over the cheese. Arrange the chicken on the pizza. Next go the sprouts and the julienned carrots. Sprinkle what's left of the mozzarella (1/4 cup) just over the center area of the pizza. Sprinkle the cilantro over the mozzarella, then the chopped nuts on top. Bake the pizza for 10 to 12 minutes or until the crust turns light brown. After removing the pizza from the oven, cut across it 4 times to make 8 slices.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.