Reader Recipe
Thai Peanut Chicken & Mushroom Pizza

This winning recipe was featured in Make It Snappy.

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This month’s winner of the Fast-Fix Meals recipe contest, sponsored by the Texas Peanut Producers Board, not only goes together quickly, but it also provides a nice change of pace with its Asian-inspired flavors.

1 jar (10 ounces) Thai peanut sauce
1/4 cup peanut butter, or more to achieve desired consistency
1 12-inch prebaked pizza crust
8 ounces precooked, boneless, skinless chicken breasts, cut into bite-sized pieces
1 bunch green onions, finely chopped
1/4 cup thinly sliced baby portabella mushrooms
1 cup shredded cheese, preferably Parmesan or Italian blend
1/2 cup bean sprouts
1/2 cup matchstick carrots
2 to 3 tablespoons chopped peanuts

  • Preheat the oven to 400 degrees. Stir together the peanut sauce and peanut butter in a medium bowl. The consistency should be spreadable but not runny. If it is too thin, add more peanut butter, a tablespoon at a time. Spread peanut butter mixture over the pizza crust.
  • Top mixture with chicken strips, then the green onions, then the mushrooms. Spread shredded cheese over all.
  • Bake for 8 to 10 minutes or until cheese is melted.
  • Remove from oven and top with bean sprouts and carrots. Sprinkle chopped peanuts on top. Allow to cool for a couple of minutes before slicing and serving.

Servings: 4. Serving size: 1/4 of pizza. Per serving: 498 calories, 36 g protein, 27.5 g fat, 23.0 g carbohydrates, 5.3 g dietary fiber, 506 mg sodium, 12.3 g sugars, 63 mg cholesterol

Katy Lutz | Bryan Texas Utilities

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