Thai Chicken Pizza

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
8

A Thai inspired pizza with chicken and pinapple delights the senses. Full of lively flavors and colors these crisp slices are a welcome addition to the pizza family.

Ingredients

1 tbsp. sesame or peanut oil
1 jalapeño, seeded, finely diced
4 cloves garlic, finely diced
1⁄2 tbsp. ginger, grated
2 chicken breasts, poached, shredded
2 tbsp. lime juice
1⁄4 cup cilantro, chopped
Pizza dough for a 9-in. round
1⁄2 cup pineapple, diced
1⁄2 cup peanuts, chopped
1 cup bean sprouts
Fresh cilantro, for garnish
Lime wedges, for garnish

Steps

1. In a pan, heat oil and sauté jalapeño, garlic and ginger until softened and aromatic, about 2 min. Add chicken and toss to coat; heat through. Add lime juice and cilantro; toss and remove from heat.

2. Spread pizza dough evenly over a cornmeal-dusted pan or stone.

3. Work chicken mixture into dough, dot with pineapple chunks.

4. Bake in a 425° F. oven 15 min. or until dough is browned. Remove from oven, top with chopped peanuts and bean sprouts and garnish with fresh cilantro and lime wedges.

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources