Dinner doesn’t have to be time intensive to be a family favorite, and it certainly doesn’t have to come from a box to be quick! With these mini Thai chicken pizzas—that can also be made with leftover Thanksgiving turkey for mini Thai turkey pizzas—you’ll have a fresh, healthy dinner on the table in just 20 minutes! These are such a delicious way to use up that leftover turkey because it adds unique Thai flavors that are so different than all the Thanksgiving foods you’ve been eating lately. These are mini pizzas so the kids will love them, too!
4 pieces of mini naan bread (We used Stonefire brand)
1 small cooked chicken breast or leftover turkey, chopped into bite-sized pieces
¼ cup shredded carrots
¼ cup white bean sprouts
1 green onion, sliced
⅛ cup peanuts, chopped
¼ cup peanut sauce
¾ cup mozzarella cheese
chopped cilantro (optional)
1 lime, cut into wedges (optional)
Preheat oven to 350 degrees.
Line a baking sheet with aluminum foil. Lay the naan out on the baking sheet.
Divide the peanut sauce between the 4 pieces of naan and spread evenly.
Divide the mozzarella between the 4 pizzas.
Distribute the chicken evenly over the cheese, repeating the carrots, bean sprouts and green onions.
Top with the chopped peanuts.
Bake for 12-15 minutes, or until cheese is melted and bubbly. Serve immediately with lime wedges and chopped cilantro.
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