Kung Pao Chicken Pizza with a Scallion Pancake-style Crust

1. Season the chicken, thighs or breasts, to taste with salt and pepper. Set aside. Prep the topping ingredients. Chop the scallions–optionally keep the whites aside and add them to the sauce.
2. Preheat your side burner to high and place a pizza stone onto the cold BBQ. Light the burners and preheat your grill to 500°F+ (260°C). You can also add the Pizza Stainless Steel Add-on/Oven for Gas Grills to preheat as well.
3. Grill the chicken using the Infrared SIZZLE ZONE® Side Burner until the chicken reaches an internal temperature of 165°F (74°C). Remove from the grill and rest.
4. Make the sauce by adding the oil to a frying pan and frying the chilis, garlic, ginger, and the optional scallion whites until fragrant, then add the Sichuan peppercorns for a couple of seconds. Pour in the water, vinegar, wine, soy sauce, and sugar. Bring to a simmer. Thicken with cornstarch by adding some of the hot sauce to the cornstarch and mixing until smooth, then pour the cornstarch slurry into the sauce.
5. Remove about ⅓ of the sauce from the pan for spreading on the pizza. Shred or chop the chicken into bite-sized pieces once cool enough to handle. Toss the chicken into the remaining sauce to coat.
6. Divide your dough into two. Flour your work surface and knead the scallions into the dough. Roll it out. Dust your pizza spatula or a tray with cornstarch or rice flour and transfer the dough onto the flat surface, ensuring that it slides freely.
7. Top the pizza with sauce, a layer of cheese, your veggies, and saucy chicken. Top with a little more cheese.
8. Add some cornmeal to the preheated stone and then slide the pizza on. Bake the pizza, with your grill’s lid down, for 3 to 5 minutes, or until the bottom of the pizza is crisp and the cheese is melted and beginning to brown as well.
9. Remove the pizza from your grill and allow it to rest on a cutting board for a couple of minutes. Garnish with roasted peanuts and more scallions, maybe even a drizzle of sauce or chili crisp, before slicing and serving. Repeat this process with your second dough ball. When you are done, allow the pizza stone to cool on the barbecue.
10. Pair this meal with a Light or Pale Lager that will cool the heat and slice through the fattiness. You could also choose an IPA to contrast things with its citrusy and bitter notes that will emphasize the sauce and nutty undertones of the cheese. If you would prefer a wine with this meal, an aromatic Alsace Pinot Grigio will complement each element of this pizza, while a dry Rosé will cool the heat with its acidity when served chilled.

Finished with a generous sprinkle of roasted peanuts for crunch, serve this meal hot off the grill. Pair it with a crisp Light Lager or a citrusy IPA to balance the heat, or go with a chilled Rosé or aromatic Pinot Grigio for something refreshing. However you serve it, this pizza is all about bold flavour, easy technique, and a fresh twist on two of your favourites.

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Happy Grilling!