Thai Peanut Chicken Naan Pizza

An easy naan pizza ready in under 30 minutes, topped with Thai peanut chicken, red onion, pineapple and mozzarella for a bold, balanced flavor.

Naan makes an exceptional shortcut crust for homemade pizzas. Using store-bought garlic or plain naan eliminates the need to make pizza dough and gets dinner on the table quickly. This version layers Thai peanut sauce, grilled chicken, pineapple and mozzarella for a sweet-salty-savory combination that finishes with fresh herbs and crunchy peanuts.

Why this recipe works

This easy naan pizza pairs the classic convenience of naan with bold Thai-inspired flavors. Peanut sauce adds richness and umami, pineapple brings acidity and sweetness, and fresh carrot, cilantro and lime brighten the finished pizza. It’s a quick weeknight meal, a great option for sharing, and flexible—swap or omit toppings to suit your tastes.

Ingredients

• 2 tbsp Thai peanut sauce (for marinating chicken)
• ½ lb boneless, skinless chicken breast
• ½ cup Thai peanut sauce (for spreading on naan)
• 2 pieces naan (garlic or plain)
• ½ cup red onion, thinly sliced
• ½ cup pineapple slices
• 1 cup shredded mozzarella cheese
• ½ cup shredded carrots
• 2 tbsp fresh cilantro, chopped
• 2 tbsp green onions, chopped
• 2 tbsp peanuts, crushed
• 1 lime, cut into wedges

Optional toppings

• Red bell pepper, sliced
• Bean sprouts

Instructions

1. Preheat the oven to 400°F (200°C).
2. Spread 2 tablespoons of Thai peanut sauce over the chicken and let it marinate briefly while you preheat the oven and prep the other ingredients.
3. Grill the chicken on a grill pan or indoor grill until cooked through. Remove from heat and dice into bite-sized pieces.
4. Divide the remaining ½ cup of peanut sauce between the two naan pieces and spread evenly to form a flavorful base.
5. Top each naan with the diced grilled chicken, sliced red onion, pineapple slices and shredded mozzarella.
6. Place the naan pizzas on a baking sheet and bake in the preheated oven for about 15 minutes, until the cheese is melted and bubbly and the edges are warmed through.
7. Remove from the oven and immediately top each pizza with shredded carrots, chopped green onions, fresh cilantro and crushed peanuts for freshness and crunch.
8. Slice and serve with lime wedges on the side to squeeze over the finished pizzas.

Tips and variations

• If you prefer, use rotisserie chicken or leftover cooked chicken to save time—just toss with a little peanut sauce before topping the naan.
• Swap pineapple for extra bell pepper or thinly sliced mango if you want less sweetness.
• For a spicier bite, add red pepper flakes, a drizzle of sriracha, or sliced fresh chiles on top before baking.
• To make this vegetarian, replace the chicken with pan-fried tofu or roasted vegetables and keep the peanut sauce for flavor.
• Toast the crushed peanuts briefly in a dry skillet for extra aroma and crunch before sprinkling on the finished pizza.

Serving and storage

Serve naan pizzas hot from the oven with lime wedges for squeezing. Leftovers keep well in the refrigerator for up to 2 days; reheat briefly in a 350°F (175°C) oven until warmed through and the edges crisp again. Fresh toppings like cilantro and green onion are best added after reheating.

Nutrition highlights

Estimated nutrition per full recipe (two naan pizzas, total): approximately 864 kcal, 74 g carbohydrates, 50 g protein, 30 g fat, and 5 g fiber. Sodium and other values will vary depending on the specific peanut sauce and naan you use. Add more vegetables or reduce the cheese to lower calories and fat per serving.

Final notes

This Thai peanut chicken naan pizza is a fast, flavorful twist on pizza night. It’s flexible, easy to assemble, and ideal when you want big taste without long prep. Whether you’re feeding two or a group, the recipe scales well—just multiply ingredients as needed and adjust baking time slightly if you prepare multiple pizzas at once.