Asian Chicken Pizza

Asian Chicken Pizza

This pizza is kinda, sorta based on chicken lettuce wraps. 
Asian Chicken PizzaI really wanted to call it Chicken Lettuce Wrap Pizza. However – I couldn’t because, well, there’s no lettuce based on the fact that I decided to go with shredded brussels sprouts for the green part. Lettuce wouldn’t have really worked on this unless I added it after I baked the pizza, and I didn’t really want to do that.

The brussels sprouts worked beautifully. 

I know what you’re thinking…“Shea, why do you have to make everything so damn complicated and shit?”, but the truth is, I really don’t make things complicated.

I make them fun.
Asian Chicken PizzaI made this with my usual pizza dough, but I spread it out very thin, almost cracker like. It’s kind of like a fun flat bread appetizer type thingy.

I could probably eat the whole damn pizza.

The base sauce is Makoto Ginger dressing, which is one of my favorite things in all existence. It’s an extreme obsession of mine, and I could drink it straight out of the bottle. One of my favorite things to do with it is to add it to sauteed fresh broccoli – that’s insanely delicious.
Asian Chicken PizzaSee how thin that crust is?

Fold that over and dunk it in more ginger dressing. Just for me.

Here’s your printable-

Asian Chicken Pizza


  • 1 1/2 cups warm water
  • 1 packet yeast
  • 4 cups all purpose flour
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  • 1 tsp salt
  • 1/3 cup olive oil, plus more for drizzling
  • Ginger dressing like this one
  • 1/2 yellow onion, diced
  • 1/2 cup water chestnuts, diced small
  • 1 boneless, skinless chicken breast, cooked and shredded or chopped
  • 1/2 cup brussels sprouts, cooked and chopped
  • Rice vermicelli noodles, crushed
  • Sesame seeds


  • Preheat oven to 500 degrees.
  • Combine the water and yeast in the bowl of a stand mixer; let sit for 10 minutes.
  • Stir on low and add flour, salt and olive oil.
  • Mix on medium until the dough pulls away from the bowl; adding more flour if needed.
  • Roll into a ball, drizzle a little olive oil to the bowl and roll the dough around to get it greasy.
  • Cover with plastic wrap or a dish towel.
  • Drizzle a pizza stone or baking sheet with olive oil.
  • Spread half of the pizza dough on stone or sheet and spread with ginger dressing.
  • Sprinkle dough with diced onions, water chestnuts, chicken, brussels sprouts and crushed rice noodles and sesame seeds.
  • Bake for 10 minutes.
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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has One Comment

  1. Amy

    I love these pizzas’ so much better than a sauce and cheese pizza.

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