Lemongrass Chicken Pizza

Favorite flavors unite in this wonderful asian fusion pizza; better make 2 😉

Fresh and delicious pizza topped with lemongrass chicken, onion, jalapeno & tomato
Course: Main Course
Cuisine: Cambodian Fusion
Keyword: chicken, lemongrass, Pizza
Servings: 6
Author: Channy Laux


  • Stand Mixer, rolling pin and pizza pan


  • 1/2 batch Lemongrass Chicken Topping
  • 2 tbsp Angkor Thnot sugar*
  • 1 1/2 cups warm water 100ºF-110ºF
  • 2 1/4 tsp dry yeast
  • 1 tsp sea salt
  • 2 tbsp olive oil
  • 4 cups unbleached all purpose flour
  • 1 large onion thinly sliced
  • 3 tbsp olive oil
  • 4 roma tomatoes thinly sliced
  • 2 tbsp Italian parsley or your favorite herbs minced
  • 4 jalapeno deseeded and sliced
  • 1 pound mozzarella cheese shredded
  • 4 ounces Gruyere or Asiago cheese shredded
  • 2 tbsp cornmeal


  • Make Dough
    a) Bloom Yeast dissolve sugar and water in mixer bowl. Sprinkle yeast into sugar water, cover and let bloom (yeast begins to foam) for 10 minutes.
    b) Mix Dough Add salt and 2 tablespoons of olive oil to yeast solution. With kneading hook in place, turn mixer on lowest setting, and gradually add flour. After flour is added, gradually increase speed of mixer to medium (KitchenAid power setting 4). When dough begins to peel away from the bowl, continue mixing 1 more minute.
    c) Knead Dough Oil mixer bowl. Knead the dough over a floured surface for about 2 minutes. Shape dough into a round ball. Return dough ball to mixer bowl, turning dough to coat all sides with oil.
    d) Let the Dough Rise Cover bowl with aluminum foil and place into the oven for 1.5 hours to allow it to rise. Use oven "bread proof" setting which keeps the temperature around 100ºF.
  • Prepare the Topping
    a) Prepare Lemongrass Chicken Topping
    b) Caramelize Onion Add 3 tablespoons of oil to a large skillet over medium heat. When the oil is hot add onions. Stir occasionally until onions turn golden. Remove from the heat and set aside.
    c) Mix Cheese Mix both cheeses well and set aside
  • Prepare Crust
    a) Preheat Pizza Pan Once the dough is finish rising (about double in size). Preheat pizza pan in oven at 475ºF.
    b) Shape Crust Shape the dough while the oven is preheating. First punch it down, divide into halves and cover one of them while working on the other. On the floured surface roll it out into a circle shape, cover and let it rest for at least 5 minutes.
    c) Preparing the Pizza Pan Once the oven reaches 475ºF remove the pizza pan, oil it, sprinkle with of cornmeal, then place the round dough on the prepared pizza pan. Work with your fingers to shape dough to cover the pan.
  • Add Toppings
    Oil the soft pizza dough evenly prior to adding any toppings. Use half of the topping for each pizza, in this order: tomato, parley, 3/4 of the cheese, caramelized onion, chicken, jalapeno, and the rest of the cheese.
  • Bake for 10-12 minutes


This recipe uses half batch of Lemongrass Chicken Topping 
Yields two 14″ pizzas
* Substitutions:
  • Substitute Thnot Sugar with granulated sugar 
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

Leave a Reply