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Chicken Teriyaki Pizza

A recipe for Chicken Teriyaki Pizza! This pizza is topped with teriyaki-marinated chicken, Napa cabbage, carrots, and cheese.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Servings: 1 Pizza
Course: Main Course
Cuisine: International

Ingredients

  • 2 chicken breasts cut into 1/2 inch pieces
  • 1/2 cup Teriyaki marinade
  • 1 tablespoon cornstarch
  • 1 (12 inch) par-baked pizza crust
  • 3 cups shredded napa cabbage
  • 1 1/2 cup shredded matchstick style carrots
  • 1/4 cup shredded Mozzarella cheese
  • 1/4 cup shredded cheddar cheese

Instructions

    Cup of Yum
  1. In a wide dish, toss the chicken pieces in the teriyaki marinade. Cover and refrigerate at least 30 minutes to 12 hours.
  2. Preheat oven to 400 degrees If using, place a baking stone on the top rack in the center of the oven.
  3. In a large skillet, bring chicken with marinade to a simmer over medium heat. Cook, stirring occasionally, until pieces are no longer pink in center. Use a slotted spoon to remove chicken to a plate.
  4. In a small bowl, whisk together cornstarch with 3 tablespoons of the marinade from the skillet. Stir the mixture into the teriyaki and continue to cook, stirring constantly, until thickened, about 5 minutes. Remove from heat.
  5. If using a baking stone, place par-baked crust on a pizza peel sprinkled with some cornmeal. Otherwise, place the crust on a baking sheet. Spread the thickened teriyaki over the pizza, leaving a 1/2 inch border around the edges. Evenly cover with cabbage, then carrots. Top with the cooked chicken pieces, then Mozzarella and Cheddar cheeses.
  6. Transfer to pizza stone or bake on baking sheet until crust is golden and cheese is melted and bubbly, about 10 minutes. Let sit for 10 minutes before slicing and serving.