Chicken Teriyaki Pizza


We do pizza night about every 2 weeks. I love to try new combinations, although I must admit I often fall back on my favorite, peperoni and good olives with fresh mozzarella. However, the other night I wanted pizza AND Asian, so I came up with this chicken teriyaki pizza.

recipe photo

Yield: Serves 4

Chicken Teriyaki Pizza

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5.00 stars (2 reviews)
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For the crust
1 1/2 cups warm water
2 1/2 teaspoons yeast
1 tablespoon honey
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon kosher salt
3 – 4 cups flour
3 tablespoons olive oil

1 lb boneless skinless chicken breasts, chopped
1/2 cup teriyaki sauce
1/2 cup water
1 teaspoon grated garlic
1 teaspoon grated ginger
1 teaspoon corn starch

1 red bell pepper, sliced
8 green onions, sliced
1 cup chopped fresh pineapple
8 oz fresh mozzarella, sliced


1. Combine warm water, yeast, honey, salt, onion and garlic powder in your stand mixer. Mix until yeast dissolves. Turn mixer to low and add flour until dough starts to pull away from bowl. Knead for about 10 minutes. Dough should be sticky. Grease a large metal bowl with olive oil. Form dough into a ball and transfer to bowl. Cover with plastic wrap and a towel. Let rise about 2 hours in a warm place. Punch down, from into a ball again and let rise again until it doubles in size.

2. Preheat large skillet. Drizzle with olive oil. Add chicken and brown. Dissolve cornstarch in water. Add teriyaki sauce and cornstarch in water to skillet. Add grated ginger and garlic. Mix well. Cook over medium heat until sauce is very thick.

3. Preheat oven to highest temperature, mine is 550 degrees. Spread pizza dough onto a stone. Dough will make one thick crust, or 2 thinner crusts. Pre-bake crust in 550 degree oven until lightly browned. Remove from oven.

4. Top with chicken and sauce, pineapple, green pepper, and green onions. Add cheese and return to oven. Bake at 550 degrees until lightly browned.

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*Nutritional Information is not guaranteed for 100% accuracy.

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