Once you’ve tried grilling a pizza, you may never go back to the pizza stone in the oven. I love the slightly “charred” grilled marks not just for the way it looks but the flavor it adds to the pizza.
I marinate chicken breasts or chicken thighs in a bottled teriyaki marinade or sesame-ginger marinade the night before and grill them before making the pizza while the grill is already being used. It’s HOT here in Alabama, so we grill a lot on our back deck to avoid heating up the oven when you need temperatures this high and you can’t beat the flavor.
Chile garlic sauce and Thai peanut sauce can both be found in most grocery stores in the Asian section. I am a big fan of using what you have in your pantry and not running out to the store if you can substitute something you already have. Don’t have red bell pepper? Use green. Don’t have chile garlic sauce? Sprinkle with crushed red pepper flakes and minced garlic. Don’t have or like green onions? Use purple onion. Don’t have Thai peanut sauce? Use sesame-ginger salad dressing-but not the fat-free kind.
Click below to PRINT the recipe.