Thai Style Crocodile Pizza

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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.


  • 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 chilli’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
  • handful of fresh basil


  1. For the marinade mix the garlic, birds’s 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. It’s thin blade gets under the pizza easily when it’s cooked.

© Nic Williams 2014