ISO Schlotzsky's thai chicken pizza recipe

Schlotzky’s used to make a delicious thai chicken pizza on sourdough. Sadly they took it off the menu.

Herbed sourdough crust, Sesame Garlic Sauce, strips of roasted chicken breast, Thai Peanut Sauce, grated carrots, chopped green onions and mozzarella cheese.

This may not be of much help - but it is something you may want to try -

Schlotzsky’s bread – No Knead Soft & Chewy Sourdough bread
All purpose flour/Bread flour (unbleached) – 2 1/4 to 2 1/2 cup
Active Dry Yeast – 2 1/4 tsp (1 packet)
Sugar – 1 Tbsp
Warm Water – 1/2 cup
Sour Yogurt (plain) – 1/2 cup
Milk – 1/4 cup
Baking Soda – 1/4 tsp
Warm water – 1 1/2 tsp
Salt – 3/4 tsp
Cornmeal/Semolina – 2 Tbsp
• In a small bowl, stir together the yeast, 1/2 cup warm water and sugar, and stir to dissolve and let the mixture foam up.
• In a large mixing bowl, mix the baking soda and 1 1/2 tsp warm water together and add in the yogurt, milk, salt and 1 cup of flour and mix well using a wooden spoon or the paddle attachment of your stand mixer.
• Add in the yeast mixture and the remaining flour. Mix until everything comes together. The dough will be very very sticky.
Note: The author in the original recipe says the dough is almost batter like. I wanted to be able to shape my dough into sandwich buns, so I used up about 2 1/4 cups of flour. If you plan to bake this bread in a pie pan, use 2 to 2 1/4 cup of flour.
• Apply some oil in your hands and gather the dough to form a ball, a very very soft dough ball. Place this in a greased vessel in a warm place and let rise until doubled, about 45 minutes to 1 hour.
Note: The original recipe calls for only one rise. Shaping the bread immediately after mixing also gives good results. But I experimented with one batch and let the dough rise first. Then make the buns and let rise gain. This method yielded incredibly soft and chewy bread. You can follow either method.
• Once the dough has doubled, punch down the dough with oiled hands. Divide the dough into 9 portions and shape each portion into a ball. Oil your hands in between, as and when required. Line a baking sheet with aluminum foil or parchment paper and sprinkle with cornmeal or semolina. Place the dough balls on the baking sheet, at least 4-5 inches apart. Lightly flatten the dough balls and spray with non-stick spray (or apply some oil with a brush or your hands).
• Cover loosely with plastic wrap and set aside to rise, until doubled in size, about 1 hour.

• Preheat your oven to 375 F. Place a rack in the middle of the oven, or the top of the bread will get too brown.
• Spray the top of the buns with non-stick spray again, or lightly apply some olive oil on the top surface. Bake the bread in a preheated oven for 20 minutes. The top will be browned and the bottom will also start browning lightly.

NOTE – add whatever herbs you are using – 1 t. of this, a t. of that, etc.

Schlotzsky’s Sourdough Bread

• 1/2 cup warm water
• 1 tablespoon sugar
• 2+1/4 teaspoons rapid rise dry yeast
• 6 ounces milk warmed
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda dissolved in 1 tablespoon water
• 2+1/2 cups all purpose flour

  1. Combine warm water, sugar and yeast in a large bowl.
  2. Let stand for 5 minutes until frothy and bubbly.
  3. Using a dough hook, mix in the milk, baking soda/water, salt and 1 cup of flour until well mixed.
  4. Add the remaining 1 1/2 cups flour until dough is thick and sticky.
  5. Spray the inside of a 11" spring form pan with cooking spray.
  6. Drop the dough in the pan and try to spread dough to edges.
  7. Dough will spread out quite a bit when rising.
  8. Cover pan loosely with plastic wrap sprayed on the inside with cooking spray.
  9. Place pan in a warm place and let dough rise for about 1 hour. *See photo below
  10. Preheat oven to 375F.
  11. Remove plastic wrap and bake for 20 minutes or until golden brown.
  12. Brush the top of the bread lightly with butter.
  13. Cool completely in pan.

Schlotzsky’s Style Sourdough Batter Rolls

• 2⁄3 cup water (very warm)
• 2 teaspoons sugar
• 1 teaspoon fast rise yeast (Bread Machine Style Yeast)
• 1 cup unbleached all-purpose flour
• 1⁄2 cup sourdough starter (thick, but pourable)
• 4 teaspoons vegetable oil
• 1⁄2 teaspoon salt
• vegetable oil cooking spray

  1. Mix very warm water, yeast, and sugar. Stir with small wire wisp until well mixed.
  2. Add half the flour. Stir with small wire wisp until well mixed.
  3. Add remaining flour, sourdough starter, oil and salt. Stir until batter is consistently smooth.
  4. Lightly spray and smear a 12 cup muffin tin with cooking spray.
  5. Pour/scrape batter equally into muffin cups. (about 4 to 4.5 tsp each).
  6. Spray tops with cooking spray.
  7. Place in very warm spot (90-110°F). (I usually turn my oven to lowest setting and then turn if off before placing the rolls inside.)
  8. Let rise until near or at tin top, about 50 minutes. (It is very important to not let them rise any longer than 50 minutes, because they will quickly fall.).
  9. Bake Method #1 - (Start with slightly warm oven without removing the risen rolls.).
    1. Leave rolls in oven from previous step.
    1. Set oven temp to 450°F and allow to cook for approximately 17 minutes. (Time may vary due to your oven and elevation.).
  10. Bake Method #2 - (Preheated Oven.).
    1. Remove rolls in oven after previous step and then preheat oven to 450°F .
    1. Place rolls in oven for 12-14 minutes. (Time may vary due to your oven and elevation.).

• Schlotzskys Sandwich Rolls

• 1⁄2 cup warm water
• 1 tablespoon sugar
• 1 package fast-rising active dry yeast
• 6 ounces warm milk
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda, softened in
• 1 tablespoon water
• 2 1⁄2 cups flour

• The Large Original Sandwich
• 1⁄2 ounce garlic caesar salad dressing
• 1⁄2 ounce parmesan cheese
• 2 1⁄2 ounces cheddar cheese
• 2 1⁄2 ounces mozzarella cheese
• 2 ounces honey cured ham slices
• 1 ounce cotto salami, slices
• 1 ounce genoa salami, slices
• 1 1⁄2 ounces marinated olives
• 1⁄2 ounce yellow mustard
• shredded lettuce
• tomatoes, slices
• white onion, slices

  1. In large mixing bowl combine warm water, sugar and yeast.
  2. Let stand about 5 minutes till very bubbly.
  3. With wire whisk add the rest with only 1 cup of the flour, beating to smooth dough.
  4. Beat in rest of flour till batter is thick and sticky but smooth, all flour being dissolved Divide dough between 5 oven-proof, Pam-sprayed, cornmeal dusted (let excess shake out) soup bowls (each 5" in diameter).
  5. OR FOR MORE authentic shape divide batter equally between 5 greased cans from 1-1/2 lb Dinty Moore Stew, insides also dusted in cornmeal.
  6. Cover each one in a square of Saran wrap sprayed in a bit of Pam and that side down.
  7. Let raise almost an hour or till above rim of bowls or cans.
  8. Discard Saran pieces.
  9. Bake on center rack of 375~ oven about 20 minutes or till golden brown.
  10. Let cool in containers on rack, spraying tops each in a bit of Pam while they cool to keep crusts soft.
  11. TO USE FOR SANDWICHES-slice in half horizontally and grill on lightly buttered hot griddle as you would for grilled cheese sandwich or broiler toast till golden.
  12. Spread garlic dressing over both sides of bun.
  13. Sprinkle parmesan cheese and cheddar cheese on bottom bun.
  14. Spread mustard and mozzarella cheese on top bun.
  15. Toast to melt cheese.
  16. Heat meats and place on buns with ham on bottom and salamis on top.
  17. Build with olives, tomato, lettuce and onion.

Schlotzsky’s Creamy Garlic Dressing
1 c. mayo
1 T. white vinegar
½ t. garlic powder
½ t. salt
2 T. minced parsley
1 T. milk
1/2 t. sugar

Whisk well; store in covered container in fridge – makes 1 c.

Chinese Sesame Sauce

• 1 cup white sugar
• 1/4 cup cornstarch
• 1 cup chicken broth
• 1/2 cup water
• 1/8 cup white vinegar
• 2 tablespoons dark soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon chile paste
• 1 clove garlic, minced
• In a saucepan, mix together sugar and cornstarch. Stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes.

Asian Honey-Sesame Garlic-Ginger Dipping Sauce

6-8 tablespoons minced garlic cloves, about 3-4 ounces
6-8 tablespoons minced ginger, about 3-4 ounces
6-8 tablespoons minced scallions, white and light green parts only, about 3-4 ounces
1 cup Golden Mountain seasoning soy sauce, or Thai seasoning soy sauce
2 tablespoons sesame oil
2 cups honey
1/2 cup firmly-packed dark brown sugar

Step 1. In a mini- or small size food processor, place the garlic cloves. Using a series of 15-20 rapid on-off pulses, mince the garlic. Transfer it to a 3 1/2-quart chef’s pan as you work.
~ Step 2. Coarsely chop the ginger. Repeat above process and add to pan with garlic.
~ Step 3. Coarsely chop the scallions. Repeat the above process and add to pan with garlic and ginger.
Note: You can use a larger food processor, but don’t mince the three together for two reasons. 1) Their textures are different and they don’t process evenly. 2) Processing together intermingles their flavors, rather than allowing each to shine on its own. Also, if you intend on using the mixture as a marinade (prior to cooking it), place the ingredients in a food storage bag or a bowl instead of a chef’s pan.
~ Step 4. Add the soy sauce, sesame oil, honey and brown sugar. Stir well and bring the mixture to a boil over medium heat.
Adjust heat to simmer rapidly, until the mixture is reduced slightly, about 15-20 minutes. This sauce is going to thicken to a drizzly glaze as it cools. If (for whatever reason) you want it thicker, feel free to simmer it for up to 30 minutes.
Note: During the simmering time, be sure to regulate (lower) and pay very close attention to the heat. Because of the honey and sugar, this sweet mixture can and will boil over very quickly. Be careful!
~ Step 5. Turn the heat off and allow foaming to subside, stirring occasionally. Sauce will be glistening and slightly thickened (this is a sauce not a gravy).
Cover pan and allow to steep about 1 hour prior to serving warm or at room temperature.

Thanks for the time you took to gather all that information. Much appreciated. BTW- Why am I getting a malware warning when I visit this site today.

Yes - they are working on it - I got it too.

I have never had their pizza but would have loved to try it.

The recipes I posted are just some trials for you - the crust should be easy adding the herbs they used - the sauce??? well is it a saucy-sauce (thick) or a dipping sauce (thin)?

Wish I could be more help - bit I will continue my search too and let you know.

Herbed sourdough crust, Sesame Garlic Sauce, strips of roasted chicken breast, Thai Peanut Sauce, grated carrots, chopped green onions and mozzarella cheese

Those are the ingredients I remember being on the pizza. Thanks for all your help.

You’re very welcomed - enjoy!

just another -

3 pounds boneless skinless chicken thighs
3/4 cup sugar
3/4 cup reduced-sodium soy sauce
1/3 cup cider vinegar
1 garlic clove, minced
3/4 teaspoon ground ginger
1/4 teaspoon pepper
1 cup Thai peanut sauce
2 prebaked 12-inch pizza crusts
2 cups coleslaw mix
2 cups (8 ounces) shredded part-skim mozzarella cheese
4 green onions, thinly sliced
1/2 cup chopped salted peanuts
1/4 cup minced fresh cilantro

Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
Preheat oven to 450°. Remove chicken from slow cooker; discard cooking juices. Shred chicken with two forks; transfer to large bowl. Add peanut sauce; toss to coat.
Place crusts on two ungreased 12-in. pizza pans or baking sheets. Spoon chicken mixture over crusts; top with coleslaw mix and cheese. Bake 10-12 minutes or until cheese is melted. Sprinkle with green onions, peanuts and cilantro. Yield: 2 pizzas (6 slices each).