Thai Style Crocodile Pizza

Thai Style Crocodile Pizza

Thai style crocodile pizza, seriously? Absolutely. 

A good few years ago we travelled to Australia and one evening had the most fabulous pizza ever at a restaurant overlooking Darling Harbour in Sydney. It was a dish on the menu that just had to be tried and we were so glad we did. 

15 years on and we visited Johnsons of Old Hurst, a fabulous butcher and crocodile farm in sunny Cambridgeshire. They do a great selection of unusual meat including Impala, which is just fabulous. 

This is a very simple pizza with just a little prep ahead to marinade the crocodile.

Cooking surfaces

Baking stone icon
Baking stone icon
Plate setter icon

BBQ Temperature



  • 1 batch of basic pizza dough
  • Basic pizza sauce
  • 2 fresh mozzarella balls, drained and chopped (the ones in a plastic pack in liquid)
  • 3 or 4 Crocodile fillets
  • 2 x red bird’s eye chili’s
  • 2 x cloves of garlic finely chopped or crushed
  • 1 tbsp fish sauce
  • 2 tbsp olive oil
  • juice of a lime
  • 1 tsp sugar
  • 2 tbsp coriander finely chopped
  • a handful of fresh basil


  • I love the SuperPeel, it makes getting pizzas into the Egg so easy. 


  1. For the marinade mix the garlic, birds’ eye chillis, fish sauce, olive oil, lemon juice, sugar, and coriander in a bowl.
  2. Slice the fillets into 1/2cm thick portions and add to the marinade, mixing well to coat and set aside for at least 1 hour.
  3. Split your dough into 4 portions and on a floured surface roll out into 12” bases. I turn mine each time I roll them flouring if needed. 
  4. Spread about 2 tbsp of the pizza sauce on each pizza, don’t overdo it.
  5. Spread 1/4 of the chopped mozzarella on each base.
  6. Add the marinaded crocodile.
  7. Cook each pizza on the Big Green Egg at 400C for about 2.5 to 4 minutes until the base is crispy and the cheese melted.
  8. Remove from the Egg and sprinkle with fresh basil.


I use the Super Peel available from In my mind, it’s the best pizza peel on the market for picking up a pizza and putting it onto the Big Green Egg. To take the pizza off I use a Big Green Egg Aluminium Pizza Peel. Its thin blade gets under the pizza easily when it’s cooked.


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