If you’ve followed my blog for a while or had dinner at my house, you’ll know that grilled pizza is one of my favorite ways to make this popular pie. This technique takes homemade pizza to the next level, giving you a restaurant-quality meal at home. The thin and crispy grilled crust is similar to a flatbread and cooks so quickly it’s a great meal for busy nights or laid back evenings, giving you more time to relax after enjoying your delicious meal and company.
Pizzas are great for entertaining, and you can offer a variety of toppings or a build-your-own pizza station with individual sized crusts. Pair the pizza with your favorite vino and enjoy an adult version of a pizza party.
½ cup light coconut milk
1 tablespoon red curry paste
¼ cup peanut butter
1 tablespoon soy sauce
1 lime, halved and divided
3 to 4 dashes of sriracha hot chili sauce
1 chicken breast, cooked and diced
2 cups napa cabbage or green cabbage, shredded
1 small bell pepper (any color), diced
1 tablespoon chopped fresh cilantro
1 teaspoon sesame oil
1 homemade or store bought pizza dough ball, about the size of a grapefruit
½ cup shredded carrots
shredded mozzarella cheese, desired amount
- In a blender or food processor, combine coconut milk, curry paste, peanut butter, soy sauce, juice from ½ of lime and sriracha hot chili sauce. Process until smooth and creamy. In a small bowl, toss chicken in 3 tablespoons of peanut sauce until evenly coated. Reserve the remaining sauce.
- In a medium bowl, combine cabbage, bell pepper, cilantro, sesame oil and juice from ½ of lime. Toss until combined and cabbage salad is evenly coated. Set salad aside until pizza is ready.
- Roll or stretch (I alternate rolling and stretching) the pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter.
- Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
- Place crust on the grill (a pizza peel comes handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom of the crust.
- Remove crust from grill. Top cooked side of crust with remaining ⅓ cup peanut sauce, spreading evenly. Add chicken, carrots, cheese and cabbage mixture.
- Return pizza to the grill and cook for about five minutes, until cheese has melted and bottom of crust has light brown grill marks. Remove from grill, slice and serve.