1/4teaspoonred pepper flakesmore if you like it spicy
Start your grill on High and preheat for a few minutes while you prepare your chicken. Place your pizza stone on the grill to preheat.
Season the chicken breast on all sides with the curry powder and place on the grill grate. Cook for 15-18 minutes, flipping once, until the internal temperature reads 165 degrees F. Remove the chicken from the grill and place on a cutting board to rest.
While your chicken is cooking, combine all ingredients for the peanut sauce in a blender and mix until thoroughly combined. Set aside.
Thinly slice the grilled chicken.
Spread a thin layer of the peanut sauce all over the top of the pizza crust. Top with the sliced grilled chicken, red cabbage, and carrots.
Carefully transfer to the pizza stone and grill for 4-6 minutes until the bottom of the crust is crisp and the edges are golden brown.
Remove the pizza to a large cutting board and sprinkle on the fresh cilantro and sugar snap peas. Drizzle with the Thai sweet chili sauce, if desired. Slice into triangles and serve.
*Special equipment: pizza stone or pizza pan. Large cookie sheets will work as well.