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Pizza topped with BBQ chicken, a mild creamy peanut sauce, and all your favourite toppings. You have been waiting for Chicken Satay Pizza all your life.


2 pizzas

Total time

20 minutes






  • 2 pita bread or gluten free wraps/pizza bases (depending on your dietary requirements)
  • ¼ cup natural crunchy peanut butter
  • 1 tbs soy sauce or tamari (depending on your dietary requirements)
  • 60 ml coconut milk
  • 200 g supermarket roast chicken (shredded)
  • 2 cups baby spinach
  • 2 cups of sliced mushrooms
  • 2 strips roasted capsicum, from the deli or jar
  • ⅓  cup grated mozzarella


  1. Preheat your oven to 180C and line a large baking tray with baking paper. 
  2. Place the peanut butter, soy sauce/tamari and coconut in a jar, secure the lid and give it a shake until all the ingredients are combined. Set aside. 
  3. Shred the chicken and transfer to a bowl. Pour the sauce over the chicken and stir until the chicken is fully coated. Cut the roast capsicum into small pieces. 
  4. Place 2 pita breads side by side on the lined baking tray. Layer the pita bread with baby spinach, satay chicken, mushrooms and capsicum then sprinkle over the mozzarella.
  5. Transfer the baking tray to the oven and cook for 7-10 minutes until the cheese has melted and the ingredients are warmed through. 
  6. Serve immediately, while the cheese is still melted and delicious. 
  7. View the recipe instructions at You Totally Got This

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