Print

California Pizza Kitchen Thai Chicken Pizza (Chicken Focus)

California Pizza Kitchen Thai Chicken Pizza (Chicken Focus) - recipe card
Print Recipe

This iconic fusion pizza features a sweet-spicy peanut sauce, tender marinated chicken, crisp julienned vegetables, and a blend of mozzarella and cheddar cheeses atop a golden, chewy crust. The balance of creamy, tangy, and crunchy textures makes every bite irresistible.

Ingredients

Scale
  • 1 lb pizza dough, at room temperature
  • 1 large boneless, skinless chicken breast (about 8 oz / 225 g), halved horizontally
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp honey
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 cup creamy peanut butter
  • 2 tbsp water
  • 1 tbsp soy sauce (for sauce)
  • 1 tbsp rice vinegar (for sauce)
  • 1 tsp honey (for sauce)
  • 1 tsp chili garlic sauce (adjust to taste)
  • 1/2 tsp toasted sesame oil (for sauce)
  • 1 cup shredded low-moisture mozzarella cheese (4 oz / 113 g)
  • 1/2 cup shredded cheddar cheese (2 oz / 57 g)
  • 1/2 cup carrot, julienned (about 1 medium carrot)
  • 1/2 cup red bell pepper, thinly sliced
  • 1/4 cup green onions, thinly sliced (white and green parts)
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 1/4 cup roasted peanuts, roughly chopped
  • 2 tbsp olive oil, for brushing the crust

Instructions

  1. Preheat the oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack and let it heat for at least 30 minutes. If using a baking sheet, line it with parchment paper or lightly dust with cornmeal.
  2. In a medium bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon honey, grated ginger, and minced garlic. Add the halved chicken breast and turn to coat. Let marinate at room temperature for 15 minutes (or up to 2 hours in the refrigerator for more flavor).
  3. While the chicken marinates, make the Thai peanut sauce. In a small bowl, whisk together peanut butter, water, remaining soy sauce (1 tbsp), rice vinegar (1 tbsp), honey (1 tsp), chili garlic sauce, and toasted sesame oil (1/2 tsp). The sauce should be pourable but not runny; add a little more water if needed. Set aside.
  4. Heat a skillet (cast-iron preferred) over medium-high heat. Add a thin layer of olive oil (about 1 tablespoon). When the oil shimmers, add the marinated chicken (shake off excess marinade). Cook for 4–5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
  5. On a lightly floured surface, roll or stretch the pizza dough into a 12-inch round. If using a baking sheet, transfer the dough to the prepared sheet. If using a pizza stone, place the dough on a lightly floured pizza peel before assembling.
  6. Brush the entire surface of the dough with olive oil, leaving a 1/2-inch border. Spread the peanut sauce evenly over the dough, leaving the border clean. Reserve about 1 tablespoon of sauce for drizzling after baking.
  7. Sprinkle the shredded mozzarella and cheddar cheeses evenly over the sauce. The cheese should cover the dough but with some sauce visible.
  8. Distribute the sliced chicken evenly over the cheese. Then scatter the julienned carrot and bell pepper over the top.
  9. Slide the pizza onto the hot pizza stone (or place the baking sheet in the oven). Bake for 12–15 minutes, until the crust is golden brown and the cheese is bubbly and starting to brown in spots. If using a baking sheet, rotate halfway through for even baking.
  10. Remove the pizza from the oven and immediately top with green onions, cilantro, and chopped peanuts. Drizzle the reserved peanut sauce over the top for extra flavor.
  11. Let the pizza rest for 3–5 minutes before slicing. This allows the cheese to set slightly, making it easier to cut and preventing toppings from sliding off.
  12. Slice into 8 wedges and serve hot. For a complete meal, pair with a crisp green salad dressed with a light vinaigrette.

Notes

To store: Refrigerate leftover pizza in an airtight container for up to 3 days. To reheat: Place slices on a baking sheet and heat in a 375°F (190°C) oven for 8–10 minutes, or until hot and crisp. You can also use a toaster oven. Freezing: Wrap the unbaked or baked pizza tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The fresh toppings (cilantro, green onions, peanuts) are best added after reheating.

Nutrition

Keywords: Thai chicken pizza, CPK copycat, pizza with peanut sauce, chicken pizza, Thai fusion pizza, homemade pizza, weeknight dinner, spicy peanut sauce, mozzarella pizza, restaurant style pizza

Find it online: https://copycatkitchenco.com/california-pizza-kitchen-thai-chicken-pizza-chicken-focus/