Hey guys! BBQ season is officially here and we love cooking outside when the weather is nice. We have been experimenting with a few new grilled creations on our STOK grill and this Thai chicken pizza recipe is amazing! The homemade peanut sauce takes a little extra time, but I promise you that it is well worth it! 
While I love the way that the pizza crust turns out when done on the grill, this could also easily be done in the oven as well if you don’t want to fire up the BBQ.
The peanut sauce is amazing and works great for dipping chicken satays or noodle dishes as well. You may want to make up a bit extra – I can almost taste it!
- ¼ cup peanut butter
- ½ tbsp honey
- ¼ cup hoisin sauce
- 1 tsp red wine vinegar
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tbsp sesame oil
- 1 ½ tsp soy sauce
- 1 tbsp water
- 1 tsp dried chili flakes
- Approximately 10 oz boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- NOTE: For a vegetarian option, substitute cubed firm tofu for the chicken.
- 1 package refrigerated pizza dough
- 1 cup shredded Mozzarella or Monterey Jack cheese
- 2 green onions, chopped
- ¼ cup carrot, shredded
- ¼ cup snow peas
- ¼ cup white bean sprouts
- 1-2 tbsp chopped peanuts
- 1 tbsp cilantro
- 2 tsp cornmeal (or flour) for handling
- If you are using the STOK grill, preheat the Wok insert to medium/high heat. Otherwise, use a skillet on the stove. Add olive oil and chicken. Cook thoroughly (approximately 6-7 minutes).
- Remove the chicken and place it in the refrigerator to cool.
- Lower the wok temperature to approximately 300 degrees {or use a saucepan on the stove over medium heat}. Combine all of the sauce ingredients and bring to a gentle boil for approximately one minute. Remove from heat.
- Add ¼ cup sauce to the chicken to coat. Set aside.
- Preheat a pizza stone on the grill for 10-15 minutes over medium high heat. You can test that the stone is ready by using a drop of water over the stone – the water should evaporate immediately.
- While the stone is heating, prepare the pizza dough according to the package instructions. Dust a pizza peel with cornmeal or flour and lay pizza dough on top.
- Spread ¼ cup of the sauce over pizza dough leaving a ¼ - ½ inch border around the edge of the pizza. Top with approximately ¾ cup of the cheese.
- Layer the chicken, green onions, carrots, and snow peas on the pizza and top with the remaining cheese.
- Reduce the temperature on the grill to low (approximately 200-250 degrees) and sprinkle the pizza stone with cornmeal.
- Transfer the pizza to the pizza stone using the pizza peel and cook with the lid closed for 5 minutes. After 5 minutes, rotate the pizza on the stone to allow for more even cooking. Add bean sprouts. Cook for an additional 5-10 minutes until the cheese is completely melted and the crust is golden brown.
- Garnish with crushed peanuts and cilantro. Cool for 2-3 minutes before slicing.
Just a few tips for making up your pizza on the BBQ…
- Make sure that the pizza stone is heated before adding your pizza. To ensure that it is heated enough, drop a bit of water on it – it should evaporate immediately.
- Don’t forget to sprinkle the pizza stone {and pizza peel} quite liberally with cornmeal {or flour} to help prevent sticking.
- Rotate the pizza a half turn about half way through cooking to get a more evenly grilled crust.
- If you like a crispier pizza, go a little lighter on the sauce.
- A pizza peel is not a necessity but it sure makes transferring the pizza a whole lot easier!
Happy Grilling!
You may also like these posts as well…
Grilled S’mores Pizza
How to Clean a BBQ
I shared this post at The Cards We Drew.
This looks so delicious Jenn – pinning and trying!