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I don’t know what those guys at California Pizza Kitchen know about Thai Chicken Pizza that I don’t, but I’m convinced it’s all in the sauce. I took a shot at basically recreating their Thai Chicken Pizza — whole wheat crust from Trader Joe’s using this sauce recipe as a guide, and then topping it w/ mozzarella cheese, sauteed chicken, carrots, green onions (I’d forgotten to pick up cilantro at the store).
So what happened? The flavor was good, but after baking the sauce was too dry — kind of like when you don’t dilute peanut dressing enough for peanut noodles. The sauce was also a bit strong on the soy side. So what’s their secret?! I’ve read that the frozen CPK thai chicken pizza is almost as good as in the restaurant — but with 10g of fat per serving (1/3 of pizza )– I just can’t bring myself to buy one.
