Thai Chicken Naan Pizza

I hosted a small girl’s get together and decided that the menu would include naan pizzas with different toppings. My favorite of the night turned out to be the Thai Chicken naan pizza with peanut sauce, red peppers, carrots, cheese and cilantro… the sauce was absolutely incredible!

I had searched online for recipes and came across several different Thai chicken pizza options. I really liked one from Cookin’ Canuck. The peanut sauce was one she adapted from a Cooking Light Magazine recipe years ago. I made a few changes to the ingredients, cooked my chicken differently and used my Advantium oven to cook the pizza.

I used 4 chicken tenders, organic veggie broth (It’s what I had on hand) and 2 cubes of Dorat crushed garlic)  – I placed my chicken in a pot with the broth and garlic and then brought to a boil for about 10 minutes. I then let the chicken cool before shredding it.

Peanut Sauce Ingredients:

1 Tablespoon Toasted Sesame Oil
1/4 Cup Creamy Peanut Butter (forever a Jif girl)
3 Tablespoons Light Soy Sauce
1 1/2 Tablespoons Sherry Wine Vinegar
1 1/2 Teaspoons Water
2 1/4 Teaspoons Seasoned Rice Vinegar
1 1/2 Teaspoon Canola Oil
1 1/2 Teaspoon Packed Dark Brown Sugar
1 1/2 Teaspoons Minced Fresh Ginger
1/2 Teaspoon Red Pepper Flakes

I used Stonefire Authentic Flatbreads – Tandoor Baked Naan (Original Flavor) – The extremely high heat during the cooking process produces big bubbles, an airy texture and the smoky flavor of an authentic Indian naan. Stonefire also has garlic, whole grain and sweet chili flavored naan. – My grocery store only carries the original and garlic, I’d like to find the others. I’m on the lookout for their pizza crusts as well.

You can bake them in the oven, grill them on the BBQ, toast them in the toaster or microwave.

For those interested in the nutrition facts – 380 calories if you eat the whole piece of naan – which is very easy to do with this recipe.

The Pizza:

4 Pieces of Naan Flatbread
4 Cooked Boneless, Skinless Chicken Tenders – shredded
1 Red Bell Pepper – cut into thin strips
1 Large Carrot – peeled & cut into matchsticks
1/2 Cup – 3/4 Cup Grated Mozzarella Cheese
1/4 – 1/2 Cup Grated Parmesan Cheese
1/4 Cup Minced Cilantro

If you are vegetarian, you could easily omit the chicken and this pizza would still be amazing!

Baking Instructions:
I used my Advantium oven that has a built in “pizza” setting, but I realize not many people have that option. In a regular oven – preheat to 425 degrees F. If using a pizza stone, heat the stone in the preheated oven for about 10 minutes and then transfer the naan with toppings to the stone. Bake until the cheese is melted and the naan bread is golden brown, 7 to 8 minutes.

I placed all of my sauce ingredients into my blender. Toasted sesame oil, creamy peanut butter, light soy sauce, sherry wine vinegar, water, seasoned rice vinegar, canola oil, brown sugar, ginger and red pepper flakes. I blended until smooth.  It was my first time putting peanut butter in my blendtec and wow, that was a tad messy.

I put a generous amount of sauce on each naan (about 2-3 tablespoons). I honestly didn’t really measure any of the ingredients from here on out. I just divided it up and actually had quite a bit of peanut sauce left over, which I didn’t mind at all. I also had enough toppings to make two additional pizzas the next day.

I added my chicken, cheeses, carrots and peppers to the already sauced naan.

My oven cooked it to perfection… I added the minced up cilantro as a garnish and drizzled a bit more sauce on top of the entire pizza before cutting.

My favorite photo included my little 4 legged friend’s nose in the background…

I’ve already made the pizza’s two more times since the get together and it must be noted that Dan was a huge fan! I think I will try the sauce on soba noodles with veggies next.

Other naan pizzas that night included whiskey caramelized onion, spinach and mozzarella with a red sauce and grape tomatoes, garlic, basil and olive oil (mashed together like bruschetta) with ricotta cheese and a little mozzarella. All three pizzas were a huge success.

And now I’m craving pizza…


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Happy “No Recipe” Halloween!

I baked sugar cookies from a package, woohoo! Just add egg and butter. I used store bought white cookie icing and I added food coloring gels and sprinkles. Done and done. I sent the hub to work with 3 dozen and I kept a few ghosts, a bat, a pumpkin and some Go Giants! orange and black sprinkled rounds to consume at home.

I was told they got gobbled up. On a side note – I learned that Finn isn’t so patient when it comes to cookie decorating. Higgy used to sit quietly under the table and investigate every once in a while. I think Finn tried to catch every rogue sprinkle while balancing on his back legs, simultaneously trying to pull cookies directly off the cooling racks. Not to mention the times he tried to jump onto the dining room chair to get at the bowls of colored frosting.

It is for this very reason that I went light on Halloween decor this year. Too much for a puppy to investigate and destroy. I will sadly be doing the same for Christmas this year… or better yet, my house will be decorated from the waist up. There will be no low hanging Christmas fruit. Sounds kinda bah-humbug… but it’s really for Finn’s digestive track and my sanity.

Yes, our house is “officially haunted” according to the cool wooden sign I picked up this year. I also got a bunch of spiders at a street faire last month.

I had a black and white witch theme going on top of our entertainment center.

The witches came in 3 different sizes and I used them throughout the house in different spots, along with a “The Witch Is In” wooden sign. Very appropriate for my personality this week.

Mouse critters were randomly placed throughout the house. This one is sitting on some pearled cake sprinkles. I thought the use of white as a base really made Mr. Mouse (yes, I named him) pop.

Mr Mouse II decided to clean out the Kraft cheese box while hanging out next to the giant linen and twig pumpkin.

I picked up some small white pumpkins at the grocery store and placed those on my dining room table with more spiders and some black crows.

I loved the addition of Spanish moss. Another Finn magnet. I used to have it in the base of my house plants… Hoover Finn took care of that for me. Now it’s just dirt. Thankfully he is letting the plants keep their beloved dirt.

More black crows… and a skeleton or two next to that.

Several months back I noticed a really cool old frame in my Dad’s workshop. It used to belong to my great grandmother. I asked my Dad if I could have it. He helped me cut a piece of wood to the size I needed. I then picked up some chalkboard paint and created an entry way masterpiece. I’ve had fun with it over the past couple of months. One last Finn story… about 30 minutes after I quickly drew my ghost, we caught Finn sitting in the entry way barking at the chalkboard. Apparently chalk ghosts are pretty scary for a mini schnauzer puppy.

I hope you have a fun Halloween this year. My plan is to handout candy which will probably translate into me screaming Finn!, No!!!, Stop Barking! every single time the doorbell rings. I can’t wait!

Happy Halloween!

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Crispy Baked Wild Alaska Cod

I once again decided to try cooking a new fish. Not only did the Alaska Seafood Marketing Institute (ASMI) send me halibut, they also sent me some Wild Alaska Cod filets.

I had never attempted to cook cod before. I busted out my Alaska Seafood Quick Reference Guide and learned more about the fish. Wild Alaska Cod is available fresh in fall and winter, but also available frozen year-round. Wild Alaska Cod has an average weight of 5 to 10 lbs. and is commonly sold as skinless, boneless fillets or portions. Due to its firm texture, it adapts well to most cooking methods. It is also low in fat and calories and an excellent source of high quality protein.

I defrosted the filets overnight in the fridge. I had been looking at different recipe options for several weeks. I turned down some magazine pages and bookmarked a few recipes on different websites, but settled on adapting one from my local grocery store’s member magazine. I substituted several of the ingredients and omitted the “chips” portion of the fish and chips.


1 1/2 Cups Panko Bread Crumbs
3/4 Cup Finely Shredded Parmigiano-Reggiano
1 Teaspoon Freshly Ground Sea Salt
1 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Dried Dill
3 Eggs
1 1/2 Tablespoons Spicy Brown Mustard
1/2 Cup Flour
1 1/4 Lbs. Cod Fillets – Cut into 3-4 inch long pieces
Olive Oil – to lightly coat baking sheet
Meyer Lemon Wedges


  • Preheat oven to 425° F and lightly spray baking sheet with olive oil. Any spray would probably work. You could also line baking sheet with foil.
  • Stir together bread crumbs, cheese, salt, pepper and dill in a shallow dish.
  • Place flour in another shallow dish.
  • Beat together eggs and mustard in a third shallow dish.
  • Dip fish pieces into flour, then egg mixture, then bread crumb mixture; place on baking sheet.
  • Bake 15 minutes or until fish flakes easily with a fork. Serve immediately with lemon juice/wedges.

I got my panko bread crumb mixture ready to go…

My spicy brown mustard and eggs were next on the agenda. I whisked them together and then measured out my flour and portioned out my cod.

I was ready for fish dipping… let the party begin.

First into the flour and then into the egg/mustard mixture…

Taking a photo with flour/egg fingers and trying to use your leg to get Finn off the table bench was quite the feat. It sure proved that I’ve got mad skills when I’m on a blogging mission. I may or may not have also yelled for Dan to control the pup.

All panko’d and ready to roll/bake.

15 minutes and a little additional time under the broiler (about 2 minutes) left me with these glorious pieces of baked fish. I cut up a Meyer lemon from my friend Paul’s tree and squeezed some on top of the fish pieces and then sliced some for the garnish. I was running around the kitchen like a mad woman because I was losing my outdoor light. I brought my bench outside, grabbed some paper inserts to rest my plate on and I love the way this photo came out. Almost too dark, but I think just right for the occasion.

Dan and I have been on the go for what seems like months. It was nice to sit down to a home cooked meal and I yet again conquered another “new to me” fish.

Dan preferred his with just the drizzled lemon juice… I ended up dipping my last two pieces in some tartar sauce. I liked it both ways.

The Wild Alaska Cod had a distinctive large flake to it and a slight hint of sweetness. I was very happy with how moist the fish was and for it to be a hit with Dan was huge… he is not really a fish fan. So woohoo! – another fun recipe to add to my growing fish collection.

Thanks again to the Alaska Seafood Marketing Institute for helping me once again conquer cooking another type of fish. I’m getting so spoiled with fresh Alaska fish.

My kitchen is a DISASTER and now I could use a beer.

Time to kick it on the couch with a movie. We’ve had Sherlock Holmes – A Game of Shadows for over a month now. Yes Netflix, we suck…. but no worries, because I can make a damn good Crispy Baked Wild Alaska Cod.

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