Grilled pizza? Yes you heard me right. I am sure it is not an foreign idea to many of you, but in my house it was. You should have seen Kevin's face when I said I wanted to grill a pizza. I have to admit, I was a bit nervous, especially with his reaction to the idea. But I do love a challenge so away I went!
This recipe is taken from a recipe posted by a friend of mine, Ann from Sumptuous Spoonfuls. She posted her grilled pizza recipe and I immediately pinned it and knew I wanted to give it a try, I just had to wait for the right time. I mean who wants to grill in the rain? So I was patient and when we finally had a few days of lovely weather I ran to the store and purchased all of the goodies needed for my grilling adventure. I was even planning on making homemade pizza dough! For those that know me, my last try at baking something with yeast was an epic fail! So I figured, what the heck, I am already nervous let's go for broke!!
I will admit, this does take a bit of time to put the whole meal together, but with 5 tasters all giving me 2 thumbs up on the final product, I think it is well worth it!! My only regret? I didn't make two!! I only ended up with one little piece for myself. I will post the recipe to make two pizzas.
Grilled Thai Chicken Pizza
recipe adapted from Sumptuous Spoonful's Thai Chicken Pizza
For the chicken
1 cup plain yogurt
1 cup buttermilk
2 boneless skinless chicken breasts
1 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon dried basil
Salt and pepper to taste
Mix all of the ingredient in a shallow dish and add the chicken. Cover and marinate in the refrigerator for at least 2 hours. Overnight would be better if possible.
For the pizza crust
1 1/8 cup warm water
3 teaspoons active dry yeast
1 1/2 tablespoons honey
1 1/2 tablespoons olive oil
3 cups all-purpose flour
1 teaspoon salt
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, and salt, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
After the dough has risen, punch it down and place it back on the floured surface. Using a roll pin or your hands, form it into your desired shape. Place the towel back over the dough and let sit in the warm place for 10 minutes.
For the sauce
adapted from recipe by Sumptuous Spoonfulls
1 15-ounce can of light coconut milk
1/2 cup natural peanut butter
2 tablespoons fish sauce
4 tablespoons red curry paste
4 tablespoons brown sugar
2 teaspoons Sriracha sauce, plus more for drizzling
In a small sauce pan whisk the ingredients over medium heat simmering for 5 minutes making sure to stir often to avoid the sauce sticking to the pan.
1/2 red onion, sliced thin
1/2 red bell pepper, sliced thin
1 bunch green onions, chopped whites and greens
a good sized handful of fresh cilantro leaves, chopped
1 bag finely shredded mozzarella cheese
Heat the grill to medium high heat. Grill the chicken breasts until done, let cool for a bit and then shred the breasts. Turn one side of the grill off so you can turn the pizza dough over onto indirect heat to heat the toppings. Oil the grates of the grill and place the pizza dough on the grill. Cover and grill checking occasionally until the dough begins to bubble and the bottom is brown and crusty.
Turn the crust over and place on the cool side of the grill. Brush the crust with the spicy peanut sauce (I used quite a bit), top with half of the chicken, and half of all of the veggies, reserving the cilantro until the pizza comes off the grill. Cover and grill until topping are warm and the cheese has melted. Check the crust occasionally but be patient this took a little while.
Remove pizza from grill and top with half of the chopped cilantro. Drizzle with more Sriracha sauce if desired.