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Grilled Thai Peanut Pizza

This is a classic Margherita pizza with a Thai twist.  Peanut sauce enhances the ingredients and grilling gives a smoky flavor.
20 minutes to assemble
13-15 minutes to grill
Total time: 35 minutes
4 servings
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
1-3.5 oz box of Peanut Sauce Mix, both inner envelopes
Oil for grilling
1-16 oz homemade pizza dough or store bought*
1-2 tablespoons minced garlic
1/2 red onion, thinly sliced
1 ripe tomato, thinly sliced
Salt and pepper
Basil leaves
Optional: 1 cup mozzarella cheese
* Found in the dairy food section of the supermarket
Step 1
Combine Coconut Milk and Peanut Sauce Mix in small saucepan and cook according to box directions. Set sauce in refrigerator to cool.
Step 2
Preheat one-half side of grill to high and one-half side to low. Oil grill grates using long handled tongs with a folded paper towel dipped in oil.
Step 3
Oil a large baking sheet. Stretch or roll dough into a rectangle about 1/8 inch thick. Place pizza dough on baking sheet and oil top.
Step 4
Place dough, oil side down, on hot side of grill. Cook until grill marks show on bottom and dough is firm (about 3-4 minutes) and nicely browned.
Step 5
Oil top and flip pizza over. Spoon Peanut Sauce (about one cup) onto pizza, spreading evenly. Top sauce with garlic, onions, and tomatoes. Salt and pepper to taste. Top tomatoes with whole basil leaves and sprinkle with mozzarella.
Step 6
Close grill lid and cook 3-4 minutes more or until cheese is melted. If crust is getting too dark, slide pizza over to low side of heat and cook until done. Serve.