Pineapple Teriyaki Chicken Pizza
By Charcoal Companion
Pineapple Teriyaki Chicken Pizza
By Charcoal Companion
- ¼ cup red sauce
- 1 cup mozzarella cheese, shredded
- ½ cup red bell pepper, cut into 2-inch strips
- 6 tablespoons cooked teriyaki chicken breast or thigh meat, medium diced∗
- 1 tablespoon pineapple, medium diced
- 1 tablespoon green onion, chopped for garnish
- 1 thin crust pizza dough round of your choice
Preheat your oven and pizza stone or steel to 550°F for at least 20 minutes prior to baking. It using another method to bake your pizza, preheat accordingly.
Prepare your raw pizza crust and place it on a floured pizza peel or pizza screen. Use a spoon to evenly spread the red sauce around the dough, within ½-inch of the edge. Next, sprinkle mozzarella cheese evenly around the dough and sauce. Then, top with the red bell pepper, chicken and pineapple.
Bake for approximately 5 minutes, rotating the pizza halfway through. Remove the pizza from the oven when the crust is crisp and evenly browned. Allow the pizza to cool for one minute before garnishing with chopped green onion.
∗To prepare teriyaki chicken: marinate raw chicken breast of thighs in your favorite teriyaki sauce overnight. Remove the chicken from the marinade (discard the sauce) and roast at 400°F for approximately 30 minutes or until the internal temperature reaches 170°F. Cool thoroughly before chopping into a medium dice for this pizza.
Prepare your raw pizza crust and place it on a floured pizza peel or pizza screen. Use a spoon to evenly spread the red sauce around the dough, within ½-inch of the edge. Next, sprinkle mozzarella cheese evenly around the dough and sauce. Then, top with the red bell pepper, chicken and pineapple.
Bake for approximately 5 minutes, rotating the pizza halfway through. Remove the pizza from the oven when the crust is crisp and evenly browned. Allow the pizza to cool for one minute before garnishing with chopped green onion.
∗To prepare teriyaki chicken: marinate raw chicken breast of thighs in your favorite teriyaki sauce overnight. Remove the chicken from the marinade (discard the sauce) and roast at 400°F for approximately 30 minutes or until the internal temperature reaches 170°F. Cool thoroughly before chopping into a medium dice for this pizza.