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Chicken Satay Pizza

Topped with crunchy carrot and cucumber, roasted peanuts, fiery chilli and aromatic cilantro, this Thai-inspired pizza hits all the spots with a fresh spin on chicken satay that’s perfect for warm weather.

165g (5.8oz) pizza dough ball (see note below)
70g (2.5oz) chicken breast, cooked and shredded
30g (1oz) carrot, grated
1oz (30g) cucumber, shredded
15g (1 tablespoon) salted roasted peanuts, chopped
15g (1 tablespoon) coriander (cilantro), chopped
15g (1 tablespoon) Thai basil, chopped
15g (1 tablespoon) sweet chilli sauce
Lime, sliced into quarters

Satay sauce
85g (3oz) smooth peanut butter
30ml (2 tablespoons) sesame oil
30ml (2 tablespoons) soy sauce
15g (1 tablespoon) soft brown sugar
5ml (1 teaspoon) fish sauce
5g (1 teaspoon) fresh ginger, grated
1 small red chilli, finely chopped
1 clove garlic, minced

Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 165g (5.8oz) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.

Fire up your Ooni pizza oven. Aim for 500˚C (932˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.

In a small bowl, mix the satay sauce ingredients together until well combined. Set aside.

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to to 12" and lay it out on your pizza peel. Using a large spoon or ladle, spread the satay sauce evenly across the pizza dough base.

Slide the pizza off the peel and into your Ooni, making sure to rotate the pizza regularly. Once cooked, remove the pizza from the oven.

Top with the chicken, carrot, cucumber, peanuts, cilantro, Thai basil and sweet chilli sauce. Take a lime wedge and finish with a squeeze of lime juice. Serve with the remaining lime quarters on the side for guests to use as desired.

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