Malaysian Chicken Pizza

I made this tonight...It's one of the select few recipes my husband said to make any day of the week, whenever I want!! It is super yum. The only changes I made: Browned the chicken in Spam, added a teaspoon of sesame seed oil to the sauce before cooking and...sorry, I love Pillsbury pizza dough. It's pretty fool proof and delish!

So yummy! Love the flavors, very unique will save and make this one again. Great with a glass of red wine!

Great combination of flavors. The sauce is intense and I could see adapting it to other uses like salad dressing or asian noodles. My two young boys ate it up. I'd probably make extra next time to spread over two pies.

Just splendid. Always a crowd favorite!

Good recipe, fairly quick, even with clean-up. Used Whole Foods prepared pizza crusts and should have baked at 400, as they start to burn after 7-8 minutes at 500. Sauce also took more like 10 minutes to thicken. Don't overcook the chicken at first, I think it just needs to be done on the outside. Baking in oven will finish it off. Otherwise, you end up with dry chicken. I used creamy peanut butter and just tossed some chopped peanuts on top, turned out fine. Served it with a side of marinated English cucumbers and sweet onions. Nice meal.

Squirrel loves Mongolian Pizza Treat Delights. One paw approved. TPA.

I made this pizza few months ago and my husband is still talking about it. We used a pre-baked crust, but otherwise followed the recipe. The sauce took a little longer to thicken than expected, but worth the wait! The green onions are a must as they lend a crisp green flavor that balances out the sweet, potent sauce. A keeper!

So yummy! I used a thin crust boboli to save time and it was really good. Definitely a unique, interesting dish, yet easy enough to make on a weeknight. I didn't change a thing. Highly recommend!

I used pre-made whole wheat dough rather than making my own. The pizza was delicious! I had to cook the sauce closer to 10 minutes to get the thickness to a more syrupy consistency. The green onion topping is a must--the green onions really balance out the pizza flavor and adds a nice fresh color to an otherwise very brown meal. I will certainly make this again.

My husband and I just loved this. It took me longer than stated to cook down the sauce and I didn't have any mozzarella so I used cheddar and Swiss. Also used a pre-baked pizza crust. Other than the crust, the pizza was restaurant quality. Will definitely make again!

I added red onion, cauliflower and cilantro. I also substituted with almond butter since peanut butter is a putrid food no one should eat. It was terrific. Everything worked well as the recipe directed.

Love this pizza. I make it on a whole wheat crust and cook on the grill. I add chopped broccoli when I have it. Also, when I cook the peanut sauce, I need to boil it for about 12 minutes (versus 6 minutes as the recipe states) in order to get it thick enough.

Fantastic! The sauce makes this pizza restaurant worthy. I made it with a kitchenaid crusty pizza dough recipe, fermented over 2 days in the fridge.

LOVED this pizza! I marinated the chicken in a blend of olive oil, salt and pepper, soy sauce and ginger. Also used a Pampered Chef pizza crust mix (I recommend baking it for a few minutes to make sure the crust is sturdy for serving). For extra veggies, I julienned some carrots and threw them on top before baking. SOOOO good, and my 8 & 10 year olds gobbled it up...the 10 year old had 3 pieces, and she's a VERY light eater! A definite do-again!

This did not go over well in my house. There wasn't enough sauce to cover the pizza, and the vinegar was very aggressive. There are better pizza recipes out there.

I've made this at least 10 times since it first appeared, and it's always super! I substitute Morningstar Farms chicken strips to make it vegetarian and use soy mozzarella on top to lighten it up even more!

So good, we will definitely be making this again and again! I used Trader Joe's crust instead and used a little less vinegar.

This was a pretty good pizza. There was just something lacking.

My husband LOVES this recipe and requests it more than any other. I make a whole wheat pizza dough, use creamy natural peanut butter (sometimes I add chopped unsalted peanuts - depends what is in the pantry) and use a bit less red pepper than called for, otherwise made as is. DON'T LET THE 'RUNNY' FACTOR ON THE SAUCE SCARE YOU - it works!

This is very very good. My wife is very picky and she kept wanting more pieces...my daughter thought it slightly spicy but my wife disagreed saying it would be too sweet otherwise. I did use the 3/4 teaspoon of pepper flakes, to take from that what you will. At first I was worried because it was pretty goopy on top, being the consistency of thick molasses or something like that, but the tast overcomes that. I used a boboli shell, btw. Next time I would not put all of the sauce on the pizza. I think I would drain a little of the excess liquid off tomake it slightly less wet on top. I only had smooth peanut butter and added some chopped peanuts and it was fine, probably better that way. All in all, this is, what we like to say in my house, a keeper. Definitely going to make it again.

This pizza is delicious! It's also good with chopped cilantro on top instead of the green onions. The chicken can also be served over rice or couscous.

My husband and I fix this pizza at least once a month. It's relatively quick to fix and a winner every time. Delicious!

This had great flavor. I couldn't figure out how I would spread the chicken and sauce on top of the cheese so I put the cheese on top. At 500 degrees, the cheese really got too brown. So I think next time I will lower the oven temp and par-bake the crust first. I think I might add red bell pepper strips too. I only had creamy peanut butter and realized while eating it that I could have sprinkled some chopped peanuts on top.

This is one of my favorite recipes. I make it exactly as written. Be careful, a little hot pepper flakes goes a long way.

So yummy! I make it with Trader Joe's pizza dough and use a little less vinegar than the recipe calls for. Everyone loves it! Will be trying it with veggies in the future.