Teriyaki Hawaiian Chicken Pizza
Skip the delivery and make this teriyaki Hawaiian chicken pizza at home for a flavorful, delicious dinner everyone will love!
Servings: 8 Slices
Calories: 300kcal
Ingredients
- ½ teaspoon Cooking Oil optional
- 1 teaspoon Cornmeal optional
- 1 (14") Pizza Crust
Teriyaki Sauce
- ½ cup Brown Sugar
- ½ cup Soy Sauce
- 2 Tablespoons Rice Vinegar
- 1 ½ Tablespoons Garlic minced
- 1 ½ Tablespoons Toasted Sesame Seeds
- 1 teaspoon Sesame Oil
- ½ teaspoon Ginger minced
- ½ teaspoon Red Pepper Flakes
- ¼ cup Cold Water + 1 Tablespoon Cornstarch
Pizza Toppings
- ½ - ¾ cup Pizza Marinara Sauce
- 1 large Chicken Breast cooked and shredded
- ½ small Red Onion sliced
- ¾ cup Pineapple Tidbits drained and patted dry
- 2 cups Mozzarella Cheese shredded
- 1 cup Harvarti Cheese shredded
- ½ cup Parmesan Cheese shredded
- ½ Tablespoon Toasted Sesame Seeds for topping, optional
Instructions
Make The Teriyaki Sauce
- In a small saucepan, combine the brown sugar, soy sauce, rice vinegar, minced garlic, sesame seeds, sesame oil, minced ginger, red pepper flakes and cornstarch slurry. Bring to a boil and simmer for 5 minutes until thickened. 👉 See the full teriyaki sauce recipe here.
- Preheat your oven to 475°F and lightly grease a pizza pan with cooking oil. Dust the pan with cornmeal to help prevent the crust from sticking to the pan. In a medium-sized bowl, toss the cooked shredded chicken with the teriyaki sauce until it is fully coated. Set aside.
- Press or stretch the pizza dough into the prepared pizza pan. Spread the marinara sauce evenly over the dough, leaving a small border around the edges of the crust. Sprinkle half of the mozzarella, harvarti, and parmesan over the sauce, then evenly spread out the teriyaki chicken across the pizza. Top with the remaining cheeses, followed by the pineapple, sliced red onion, and toasted sesame seeds.
- Bake for 15-16 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Remove the pizza from the oven and carefully transfer it from the pan to a cutting board. Let it cool for 2-3 minutes before slicing.
Notes
- Cooked Chicken: Chicken breast, thighs, roast chicken, or rotisserie chicken are all good options.
- Pizza Crust: Homemade crust or store-bought both work well!
- Teriyaki Sauce: If you don't like teriyaki sauce, try using my honey garlic sauce or buffalo wing sauce instead.
- Marinara Sauce: Use homemade marinara sauce or your favorite store-bought version.
- Additional Topping Options: Add chili pepper flakes, pepperoncinis, caramelized onions, roasted garlic cloves, green peppers, or black olives.
- Dipping Sauce Options: Creamy ranch dressing, spicy mayo, roasted garlic aioli or salsa aioli dressing.
- Drain and dry the pineapple well with paper towels to prevent a soggy pizza.
- Don't add too many toppings, it can compress the crust and cause uneven baking.
- Preheat your oven for a minimum of 30 minutes for the crispiest results.
- Store leftover pizza in an airtight container or wrapped tightly with plastic wrap for up to 3 days in the refrigerator.
Nutrition
Serving: 1Slice | Calories: 300kcal | Carbohydrates: 23g | Protein: 21g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 1311mg | Potassium: 254mg | Fiber: 1g | Sugar: 18g | Vitamin A: 451IU | Vitamin C: 4mg | Calcium: 404mg | Iron: 1mg
