Why You’ll Love This Recipe

I love this recipe because it comes together incredibly fast while delivering bold, exciting flavor. The pickled onions add brightness, the sweet chili sauce acts as the perfect base, and the veggies give the pizza a fresh crunch. I also enjoy how customizable it is—perfect for using leftover chicken and for making the most of summer zucchini.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/2 red onion, sliced thin
juice of 1 lime
salt and pepper
1 12-inch pizza dough
olive oil
1/3 or 1/2 cup Sweet Chili Sauce
1 1/2 cups mozzarella, divided
1 cup cooked chicken, shredded or cubed
1/2 small zucchini, sliced thin
1 small carrot, shredded
1/4 or 1/3 cup cilantro, chopped
parchment paper

Directions

1. I preheat the oven to 450°F and place a pizza stone inside if I’m using one.

2. I put the sliced red onion in a small bowl with lime juice, salt, and pepper, stirring every few minutes to help them pickle evenly.

3. I lightly flour a piece of parchment paper and roll out the pizza dough to about 12 inches.

4. I rub about 1 tablespoon of olive oil over the whole surface, especially the edges.

5. Using a baking sheet or large cutting board, I slide the dough (on the parchment) into the oven. After 1 minute, I remove the parchment and dough and place it back on the counter.

6. I spread the sweet chili sauce over the dough and top it with 1 cup of mozzarella.

7. I scatter the chicken evenly over the top, then layer on the zucchini slices and shredded carrot.

8. I stir the pickled onions again and add them on top, leaving behind any extra lime juice.

9. I return the pizza (on parchment) to the oven or pizza stone and bake for about 8 minutes, or until the cheese melts and the carrots start to brown.

10. I finish with chopped cilantro and serve the pizza hot.

Servings and Timing

This recipe makes 3 servings.
Prep time is about 10 minutes, cook time about 8 minutes, for a total of roughly 18 minutes.

Variations

• I sometimes use spicy chili crisp with the sweet chili sauce for extra heat.

• I like substituting shrimp for chicken when I want something lighter.

• I occasionally sprinkle crushed peanuts on top for a Pad Thai–inspired finish.

• I enjoy using a mozzarella–Monterey Jack blend for a meltier texture.

Storage/Reheating

I store leftover slices in an airtight container in the refrigerator for up to 2 days. To reheat, I bake the slices in a 400°F oven or air fryer until the crust re-crisps. I add fresh cilantro or fresh pickled onions after reheating for the best flavor.

FAQs

Can I use store-bought dough?

Yes, I use either store-bought or homemade—both work well.

Can I make the pickled onions ahead of time?

Absolutely; I pickle them hours or even a day in advance for deeper flavor.

Can I use vegetables other than zucchini and carrot?

Yes, I like adding bell peppers, shredded cabbage, or thinly sliced snap peas.

Is sweet chili sauce very spicy?

It’s mild with just a small kick of heat, which makes it perfect for this pizza.

Can I bake this without a pizza stone?

Yes, I place the pizza on parchment directly on the oven rack.

Can I use cheese other than mozzarella?

Yes, Monterey Jack or a mild cheddar blend works well too.

Can I make this vegetarian?

I often skip the chicken and load on extra veggies or thinly sliced tofu.

Do I need to pre-bake the crust?

The brief 1-minute par-bake helps prevent a soggy crust, so I keep that step.

How thin should I slice the zucchini?

I slice it very thin so it cooks quickly and evenly.

Can I double the recipe?

Yes, I prepare two pizzas and bake them one at a time.

Conclusion

I love how this Thai pizza brings together fresh vegetables, tangy pickled onions, sweet chili sauce, and melty mozzarella on a crisp crust. It’s quick, colorful, and full of bold flavor—perfect for weeknight dinners, summer cooking, or anytime I want a fun, vibrant twist on pizza night.