Preheat Wok insert to medium/high heat. Add olive oil and chicken. Cook thoroughly (approximately 6-7 minutes).
Remove chicken and place in refrigerator to cool.
Lower Wok temperature to approximately 300 degrees. Combine all of the sauce ingredients and bring to a gentle boil for approximately one minute. Remove from grill.
Add ¼ cup sauce to chicken to coat. Set aside.
Preheat pizza stone for 10-15 minutes on medium high heat. You can test that the stone is ready by using a drop of water over the stone the water should evaporate immediately.
While the stone is heating, prepare the pizza dough according to package instructions. Dust a pizza peel with cornmeal or flour and lay pizza dough on top.
Spread ¼ cup of the sauce over pizza dough leaving a ¼ - ½ inch border around the edge of the pizza. Top with approximately 3/4 cup of the cheese.
Layer the chicken, green onions, carrots, and snow peas on the pizza and top with the remaining cheese.
Reduce the temperature on the grill to low (approximately 200-250 degrees) and sprinkle the pizza stone with cornmeal.
Transfer the pizza to the pizza stone using the pizza peel and cook with the lid closed for 5 minutes. After 5 minutes, rotate the pizza on the stone to allow for more even cooking. Add bean sprouts. Cook for an additional 5-10 minutes until the cheese is completely melted and the crust is golden brown.
Garnish with crushed peanuts and cilantro. Cool for 2-3 minutes before slicing.
