Thai Chicken Brick Oven Pizza

Home made crust, and custom toppings, finished on the grill, with easy cleanup for this twist on regular pizza.




For 3 thin crust: 3 ½ cups White Flour (preferably Bob's Red Mill) 1 TBS Honey 1 teaspoon Active Yeast 3 TBS Olive Oil 1 Cup warm water For Thai Chicken Toppings: ¾ cup peanut butter 3 TBS Hot Oil (Red chile oil or equivalent) 1 TBS garlic 2 TBS light oil 2 TBS water 1 lb chicken breast 2 carrots 1lb mozzarella fresh basil

Nutritional information

No nutrition information available


For dough: Add honey, yeast, and oil to warm water and stir to combine. Fit mixer with hook. Add flour to bowl and 1 teaspoon salt. Add liquid slowly until tacky and pulls away from sides, stop adding liquid and let run on low for 7 minutes to knead. Put dough in medium bowl, drizzle w/ oil, and cover until doubled in volume. Repeat for additional batches (we usually make 6 batches of dough for ~25 people back yard party) For toppings for Thai chicken: Fix julienne blade, and run carrots through, set aside. Fix shredder blade and shred cheese, set aside, Fix metal blade and chop basil, set aside. Combine first 5 ingredients and pulse, set aside. Separately slice and grill chicken breast. To make pizzas, set grill on low, or fire wood oven, or pre-heat convection oven w/ stone. Cut dough batches into thirds, and roll out very thin on silicone mat until ⅛-¼ thick. Dust peal lightly w/ corn meal, lay on dough, add toppings (sauce, meat, veggies, cheese), and back until done (12 minutes in 400 Convection oven, 6 minutes in wood fired oven, variable on the grill) Remove and slice! Eat hot!