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Grilled Thai Chicken Pizza
Crispy on the bottom and loaded with savory peanut sauce, this grilled Thai-inspired chicken pizza brings something totally unexpected to your next cookout. Using prebaked crusts and leftover cooked chicken means you'll skip the heavy prep work and get straight to the fun part. The grill's heat melts the mozzarella into a bubbly, golden layer while toasting the peanuts for a deep, roasted flavor. A handful of fresh cilantro scattered over the top cuts through the richness, balancing out the smoky char from the grates.
Ingredients
- 1 package (10 oz) prebaked Italian pizza crusts (8 inch)
- ¼ cup peanut sauce
- 1½ cups chopped cooked chicken breast
- ½ cup shredded carrot
- 2 medium green onions, chopped (2 tablespoons)
- 2 tablespoons coarsely chopped peanuts, if desired
- ⅔ cup finely shredded mozzarella cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- 1Heat a gas or charcoal grill to medium heat.
- 2Spread 2 tablespoons of peanut sauce evenly over each prebaked crust.
- 3Layer the cooked chicken breast, shredded carrots, chopped green onions, and peanuts over the sauce, then finish with an even layer of mozzarella cheese.
- 4Lay a sheet of heavy-duty aluminum foil directly on the grill grates over medium heat, then arrange the pizzas on top of the foil. The foil prevents the prebaked crusts from burning too quickly before the cheese melts.
- 5Close the grill lid and cook for 8 to 10 minutes. Rotate the pizzas every 2 minutes so the bottoms don't burn. Remove them once the cheese melts, then garnish with fresh chopped cilantro.
Notes
- Oven method: If you don't have a grill, bake the pizzas on an ungreased cookie sheet at 450°F for 8 to 10 minutes.
- Variation: For a BBQ chicken version, swap the peanut sauce for barbecue sauce, skip the carrots and peanuts, and use cheddar cheese instead of mozzarella.
- Variation: For a chicken Alfredo pizza, trade the peanut sauce for Alfredo sauce, omit the peanuts, and use Gruyere cheese instead of mozzarella.
- Prep tip: This is a great way to use up leftover rotisserie chicken or grilled chicken breasts from the night before.