At the Kansas City BBQ Source’s recent grilled pizza class on February 22nd, 2014, this Thai Chicken pizza was a huge hit. The class was hosted and taught by Craig Jones, The 2012 Food Network Grill Mayor and featured fifteen different pizza recipes, a wonderful dough made from Antimo Caputa ’00’ pizzaria flour, and some delicious calzones!
The pizzas were all grilled on The Big Green Egg ceramic grills and a Weber Kettle grill utilizing the Kettle Pizza extension kit as reviewed in this blog.
Here is the recipe for the Thai Chicken Pizza.
1 batch of cold fermented pizza dough
½ cup Sweet Asian Chilli Sauce, Plus extra to finish
1 shallot, thinly sliced
½ zucchini, sliced
½ or 1 teaspoon red chili flakes depending on your heat tolerance level
1 cup shredded smoked chicken
⅔ cups shredded mozzarella cheese
¼ cup chopped Savory Addictions Nuts
2 Tablespoons cilantro
2 Tablespoons basil (optional)
Instructions: Set up the grill for indirect cooking and preheat to 500 degrees with a pizza stone. Stone should heat for about 20 – 30 minutes.Press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to a pizza peel covered with parchment paper
Place the dough on a pizza peel covered with parchment paper.
Evenly spread the Asian chili sauce on the surface of the dough. Add the sliced shallots and zucchini. Top with the red chili flakes and shredded chicken. Top with the cheese. Using the pizza peel, place the pizza onto pizza stone and cook for about 10 – 12 minutes, turning once or twice during the process. Remove the pizza from the grill once the pizza dough is golden around the edges and the cheese is nice and bubbly. Use the bottom of the crust to decide when to remove. Do not let the bottom burn. Let the pizza rest for 5 minutes on a wire rack. While the pizza is resting, drizzle more of the chilli sauce over the top, top with the chopped Savory Addictions smoked nuts, and fresh cilantro. Top with fresh basil if available.