Thai Chicken Flatbread Pizza

Here’s a variation of pizza that is great for the grown-ups on a Friday night, featuring peanut sauce, broccoli, and sweet mango.

I know, what a combination!

You will have to trust me with this one – it really is good 🙂

Flatbreads are a regular on the shopping list at my place; you can use them so many ways, from wraps with pulled pork and slaw, to bases for bacon and egg pies! Super nice for a lunch sandwich instead of a bread which gets boring quickly – specially for the kids!


This is as authentic a peanut sauce as you can make, as it starts with real peanuts not peanut butter! It is super easy, and quick to make.

You can use this for a dip for vegetables, or as a sauce for chicken or beef satay. Or use it as a marinade for grilled chicken or tofu.

For the Peanut Sauce:

  • 1 cup fresh dry-roasted peanuts, unsalted
  • 1/3 cup water
  • 2 c loves garlic, crushed
  • 1/2 teaspoon dark soy sauce
  • 2 teaspoons sesame oil
  • 1-2 tablespoons brown sugar, to taste
  • 2-2 1/2 tablespoons fish sauce
  • 1/2 teaspoon tamarind paste, or 2 tablespoons lime juice
  • 1/2 teaspoon cayenne pepper, or 1 teaspoon chilli sauce
  • 1/3 cup coconut milk

Place all of the ingredients into  blender or food processor, and blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.

Do a taste-test, adding more fish sauce if not salty enough, or  more cayenne if not spicy enough for you. If too salty, add a squeeze of fresh lime juice. If you would prefer it sweeter, add a little more sugar.

**this sauce tends to thicken as it sits – just a little water or coconut milk to thin it out, as needed. It stores well, in the fridge for up to 2 weeks; pop it in the freezer after this time period.


Pizza Ingredients:

  • 2 flatbreads, or pitas
  • 200-250 grams chicken breasts
  • 1 teaspoon vegetable oil
  • salt and pepper
  • 150gram mozzarella cheese, grated
  • 1/2 cup small broccoli florets, chopped
  • 1 small red onion, sliced thinly
  • 1 mango, chopped – if it is out of season, a can of mango will do the trick too 🙂
  • peanuts, chopped to serve
  • 2 tablespoons parsley, chopped to serve

Preheat the oven to 450 degrees.

Heat oil in a small pan, and add chicken and 2 tablespoons of peanut sauce, salt and pepper to sauté until the chicken is cooked through. Set aside and allow to cool.

Spread two tablespoons of the peanut sauce on each flatbread or pita, then top with half of the chicken, cheese and broccoli and red onions.

Bake pizza for 8-9 minutes or until the cheese is melted and golden

Top with chopped mango, peanuts and parsley.

Serve with extra peanut sauce so you can dip the crust!

Happy Friday Pizza Nights xx



Thai Pumpkin & Kumara Soup

This filling and colourful soup is great for a winters weekend day with rusty bread or toasted rolls. If you refrigerate for a couple of days its flavour will round out nicely, and it will taste even better! (You may need to thin it with some vegetable stock or coconut milk.)

I put this together and turned the slow cooker on while preparing dinner – I like to plan ahead, and to be honest, do more than one thing at a time! I figured this would save me time the next day and give me time for something a little more exciting perhaps!


  • 1 large onion, chopped
  • 2 tsp oil
  • 1-2 tsp red curry paste
  • 2 cups vegetable or chicken stock
  • 300 g deseeded, peeled & chopped pumpkin
  • 300 g orange-fleshed kumara, peeled & thickly sliced
  • 3/4 -1 400g can coconut cream/milk
  • Salt & pepper to taste
  • Chopped coriander to garnish

Cook the onion in a pan with the oil until soft and clear in colour – stir in the curry paste. Add 1/2 cup of the stock and stir the mix over thereat until the curry paste is mixed well through.

Turn your slow cooker to ‘Low’ – for an 8hour cook – or ‘High’ for 5 hours – I coat the inside of the bowl with a non-stick spray.

Tip the onion mix into the slow cooker bowl, add the vegetables, and the remainder of the stock.

Cover and cook until the vegetables are tender – and according to your time-table!

Puree the soup mixture in the slow cooker using your blending stick, or in small batches in a food blender, depending on what you have. Add coconut cream/milk as desired, mixing it in well. Taste before adding salt – only salt if you feel it necessary.

*Tip – 1tsp of red curry paste for a mild flavour and 2 tsp for a stronger, hotter flavour.

This is a really delicious soup for a cold and blustery day in late autumn or winter – and in Auckland at the moment that is normal weekend weather 🙂

Happy cooking xx

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