Get ready to take your homemade pizza night to a whole new level with this Grilled Chicken Teriyaki Pizza! This fusion masterpiece combines the smoky char of a perfectly grilled crust with the sweet-savory balance of teriyaki sauce and tender chunks of chicken. It’s the perfect way to break out of your regular pizza routine.
I created this recipe after experimenting with different ways to use my grill during summer months when turning on the oven seemed unbearable. The result was this incredible pizza that’s become a family favorite – bringing together Japanese flavors with Italian technique in the most delicious way possible.
Why You’ll Love This
- The grill gives the crust an irresistible smoky flavor and crispy texture you can’t achieve in a standard oven
- Ready in just 45 minutes, making it perfect for weeknight dinners
- The sweet-savory teriyaki glaze creates a flavor profile that even picky eaters will enjoy
- Customizable with your favorite vegetables or additional toppings
- Leftovers (if there are any!) taste amazing cold the next day
Ingredients
- 1 lb pizza dough, homemade or store-bought
- 1/2 cup teriyaki sauce, divided
- 1 cup cooked chicken, chopped
- 3/4 cup cooked bacon, chopped (about 8 strips)
- 3/4 cup fresh pineapple, chopped
- 3/4 cup shredded mozzarella cheese
- 1/2 cup scallions, chopped
Instructions
- Preheat grill to high heat, 500-600°F. Place a large baking stone on the grates to heat up while you prepare the pizzas.
- Place chopped cooked chicken in a medium bowl and toss with 1/4 cup teriyaki sauce until well coated. This adds extra flavor to the chicken.
- Divide pizza dough into 4 equal pieces. Roll each piece out into an 8-inch circle on a lightly floured surface.
- Spread 1 tablespoon of remaining teriyaki sauce over each pizza crust, leaving a 1/2-inch border around the edges for the crust.
- Top each pizza with seasoned chicken, fresh pineapple chunks, chopped bacon, and scallions. Finish with a light sprinkling of mozzarella cheese. Don't overload the pizzas or they won't cook evenly.
- Using a large flat spatula, carefully slide pizzas onto a baking sheet, then transfer to the hot baking stone on the grill. You may need to cook one or two at a time depending on stone size.
- Close the grill lid and cook for 3-5 minutes until the edges are crispy and bubbly, and the cheese is melted. Remove carefully and repeat with remaining pizzas if needed.
- Let cool for 1-2 minutes before slicing. Serve immediately while hot and crispy for the best texture and flavor.
Tips & Variations
- No grill? Use a grill pan on the stove or bake in a 450°F oven on a preheated pizza stone or baking sheet.
- For extra flavor, marinate the chicken in teriyaki sauce for 1-2 hours before grilling.
- Try adding sliced bell peppers, mushrooms, or water chestnuts for extra texture and flavor.
- Make it spicy by adding a drizzle of sriracha or sliced jalapeños before serving.
- For a shortcut version, use pre-cooked rotisserie chicken tossed in teriyaki sauce.
- If you prefer a thicker crust, let the dough rise for an extra 30 minutes before grilling.
Serving Suggestions
This Grilled Chicken Teriyaki Pizza pairs wonderfully with a simple Asian-inspired slaw dressed with rice vinegar and sesame oil. For a complete meal, serve alongside edamame or a light miso soup starter.
For beverages, try an ice-cold Japanese beer, a crisp white wine like Riesling, or even a lychee-based mocktail to complement the sweet-savory flavors of the pizza.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- The key to successful grilled pizza is having all toppings ready before the dough hits the grill – things move quickly!
- Watch the crust carefully while grilling as it can go from perfect to burnt in seconds.
- For best results, bring pizza dough to room temperature before grilling.
FAQs
Can I make the dough ahead of time?
Yes! You can prepare the dough up to 24 hours in advance and keep it refrigerated. Just bring it to room temperature about 30 minutes before grilling.
How do I prevent my dough from sticking to the grill?
Make sure your grill grates are clean and well-oiled. Also, don’t try to flip the dough too early – it will naturally release from the grates when it’s ready.
Can I use a different type of cheese?
Absolutely! While mozzarella provides that classic pizza stretch, a mix of mozzarella and provolone or even some crumbled queso fresco would work well with these flavors.
Is there a vegetarian alternative?
Yes! Replace the chicken with grilled tofu or tempeh that’s been marinated in teriyaki sauce, or simply load up on extra vegetables like grilled zucchini, mushrooms, and bell peppers.
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