25 Minute Thai Chicken Flatbread Pizza

2-4 servings

contains-white-meat, tree-nut-free, nut-free, contains-cheese, contains-gluten, red-meat-free, contains-fish, shellfish-free, contains-dairy, contains-eggs, contains-honey

naan flatbread pizzas

olive oil/coconut oil
reduced sodium soy sauce
water
brown sugar
lime juice
fish sauce ((may sub. soy sauce))
Sriracha/Asian hot chili sauce ((optional))
EACH garlic pwdr
EACH ground ginger
peanut butter ((I like crunchy))
red onion
shredded mozzarella cheese
white bean sprouts
Matchstick carrots
chopped roasted peanuts
chopped cilantro
container coconut yogurt
mayonnaise
honey
lime juice

Coconut Crema: Whisk all the ingredients together in a medium bowl until smooth. Store in the refrigerator. Preheat oven to 400 degrees F and line a baking sheet with foil or nonslip mats (for easy cleanup). Set aside. Whisk all the Peanut Sauce ingredients together in a medium bowl EXCEPT for the peanut butter. Set aside. Heat oil over high heat in a large nonstick skillet. Add chicken and saute just until no longer pink (does not need to be cooked through). Add prepared Peanut Sauce (except for peanut butter) and simmer with chicken for two minutes. Stir in peanut butter until smooth and completely combined. Evenly divide Chicken Peanut Sauce between flatbread and spread almost to edges. Evenly divide and layer cheese, red onions, carrots, and sprouts on each of the flatbreads. Bake for 10 minutes then broil until cheese is golden if desired. Garnish with crushed peanuts, cilantro and Coconut Crema.

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25 Minute Thai Chicken Flatbread Pizza