Thai Chicken Grilled Pizza
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 on this Thai Chicken Grilled Pizza not just for the way it looks but the flavor it adds to the pizza. The shortcuts are to start with store-bought pizza dough and left over chicken. Or, an even shorter shortcut is to use Naan bread!
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. This is also a great time to use leftover rotisserie or grilled chicken.
It’s HOT here in Alabama, so we grill a lot on our back deck to avoid heating up the oven 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 or chives from your garden. Don’t have Thai peanut sauce? Use sesame-ginger salad dressing-but not the fat-free kind.
Don’t have pizza dough or don’t want to roll it out? Use Naan bread, omit the cornmeal, and just grill it 30 seconds on the first side and 1 minute on the second side. You can buy Naan bread at Aldi, Publix and Walmart.
I love cilantro but I know many are not fans, so flat leaf parsley is a great substitute. For more recipes and information on how to cook with fresh herbs go here to read my blog on Cooking With Fresh Herbs: How to Keep Them Fresh and What to Cook With Them.
TV Videos making Thai Chicken Grilled Pizza
Thai Chicken Grilled Pizza
- grill, rolling pin
- 1 16-oz package pizza dough (Thawed if frozen)
- 1 teaspoon cornmeal or all-purpose flour
- 2 teaspoons vegetable or olive oil
- 2 teaspoons chile garlic sauce
- 2 to 3 tablespoons Thai peanut sauce
- 3/4 cup thinly sliced grilled chicken or shredded rotisserie chicken
- 1/2 of one red bell pepper sliced into 1-inch strips
- 1/3 cup matchstick carrots
- 1 cup 4-oz finely shredded mozzarella cheese
- 1 tablespoon chopped peanuts I used lightly salted, dry-roasted
- 2 tablespoons sliced green onions
- 2 tablespoons cilantro leaves
- Preheat grill to high heat (450° to 500°).
- Roll out pizza dough or press with fingertips on a very lightly floured countertop to between 1/4-inch and 1/2- thick into a rectangle. Don’t worry about shaping it into a perfect rectangle. This is the “artisan” look. ☺
- Sprinkle cornmeal on a large, flat baking sheet or turn a baking sheet with a rim on it over and use the underside. Place the pizza crusts on the baking sheet and brush the tops of each crust lightly with 1 teaspoon of oil.
- Brush the grill lightly with a silicone grill brush. Slide the pizza crusts onto the grill,
- using tongs to help pull it onto the grill. Close the lid and grill for just 1 to 2 minutes or until grill marks start to show. You will grill this side one more time with toppings on it.
- Using tongs, flip the crust over. Close the lid and grill 2 minutes or until grill marks show. This Using tongs, place the crusts back on the baking sheet, cornmeal side down.
- Spread chile garlic sauce evenly over both crusts. Spread Thai peanut sauce over chile garlic sauce. Arrange chicken evenly on crusts and sprinkle with bell pepper and carrots.
- Sprinkle cheese evenly over carrots.
- Slide pizzas back onto the grill. The heat should have risen back up to 450° to 500°.
- Close the lid and grill for 1 minute or until cheese melts. Using tongs, slide pizzas back onto the baking sheets. Sprinkle with peanuts, green onions, and cilantro. Let stand 2 to 3 minutes, then transfer to a cutting board and slice before serving….unless one whole pizza is your serving, then just dive in!
- Don't forget to share!
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