Preheat STOK Grill to Medium heat (350-400).
Rub room-temperature Chicken Breast with 1/2 Tsp Salt, 1/2 Tsp Pepper, and 1/4 Tsp Sugar. Allow to rest 5 minutes, then grill until internal temp reaches 165.
While Chicken grills, add veggies (except onion) together in a bowl and drizzle with Olive Oil. Lightly salt and pepper.
When Chicken is done, set it aside and place the Wok in the grill. Allow it to heat up, then add the veggies. Stir Fry the veggies until tender. (Depending on the type of peas, you might need to add 1/4 Cup of water to help the peas cook faster.)
Remove cooked veggies and set aside. Leave Wok in STOK Grill, and put in the diced onions and butter. Cook until onion is translucent.
Add flour, 1/4 tsp Salt and Pepper, and celery seed to cooked onions and mix. Add Chicken Stock and Milk in stages, mixing thoroughly. Sauce should be about the consistency of pancake batter when it's done.
Remove sauce, and insert Pizza Stone. Adjust the heat to med-low, about 250. Dust the stone w/ corn meal to prevent sticking.
Dust pizza paddle w/ corn meal, and spread sauce over dough leaving about 1/2 inch border. Sprinkle with veggies, then add chopped chicken. Cover w/ about 1/2 Cup of Cheese, then garnish with crushed Ritz Crackers.
Transfer pizza to stone and cook for about 20 minutes, or until the crust is golden brown. Slice, serve and savor!
