Teriyaki Chicken Pizza is what happens when East meets West in the most delicious way possible. This fusion masterpiece combines the sweet and savory flavors of Japanese teriyaki sauce with the comfort of an Italian-American pizza base. The result? A mouthwatering pizza topped with tender teriyaki chicken, sweet pineapple, and a blend of cheeses that will have everyone reaching for seconds.
Perfect for weeknight dinners or weekend gatherings, this 45-minute recipe transforms ordinary pizza night into something special. The combination of sticky-sweet teriyaki glaze with melty cheese creates an irresistible flavor profile that even pizza purists will find hard to resist.
Why You’ll Love This
- Quick prep time – ready in just 45 minutes from start to finish
- Perfect fusion of flavors that the whole family will enjoy
- Customizable with your favorite toppings and teriyaki intensity
- Makes great leftovers (if there are any!)
- Impressive enough for guests but easy enough for weeknights
Ingredients
- 1 lb pizza dough, homemade or store-bought, room temperature
- ¼ cup teriyaki sauce
- 1 cup cooked and chopped chicken (like rotisserie)
- 4 slices bacon, cooked and crumbled
- 2 cups broccoli florets (1 medium head)
- 1 handful cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- Parmesan cheese
- Crushed red pepper flakes
- Sliced green onions
Instructions
- Bring pizza dough to room temperature. Preheat oven to 450°F.
- Cook bacon until crispy, then crumble. Cook broccoli in same skillet until bright green.
- Stretch dough in circular motion on floured or cornmeal-dusted surface.
- Brush dough with teriyaki sauce. Layer chicken, bacon, broccoli, and tomatoes, leaving 1-inch border. Top with mozzarella.
- Transfer to oven and bake until crust is golden. Garnish with optional toppings if desired.
Tips & Variations
- For a spicy kick, add some sriracha to the teriyaki sauce or sprinkle red pepper flakes on top.
- Make your own teriyaki sauce by combining 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon honey, 1 teaspoon ginger, and 1 clove minced garlic.
- Try using a cauliflower crust for a lower-carb option.
- Rotisserie chicken works perfectly for this recipe and saves time.
- For extra crunch, add some water chestnuts or bamboo shoots.
- Make mini pizzas using small flatbreads or naan for appetizers or personalized portions.
Serving Suggestions
Serve this Teriyaki Chicken Pizza with a simple Asian-inspired slaw dressed with rice vinegar and sesame oil for a refreshing contrast to the rich pizza. A side of edamame sprinkled with sea salt makes for a perfect appetizer while the pizza is baking.
For beverages, this pizza pairs wonderfully with a cold Japanese beer, a crisp white wine like Riesling, or even a fruity iced green tea to complement the sweet and savory flavors.
Notes
- Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat leftover slices in a 350°F oven for 5-7 minutes rather than using a microwave.
- The pizza is done when the cheese is bubbly and the crust’s bottom is golden brown.
- Pat pineapple chunks dry with a paper towel before adding to prevent excess moisture on the pizza.
FAQs
Can I make this pizza ahead of time?
You can prepare the components ahead of time, such as cooking the chicken and mixing it with teriyaki sauce, but it’s best to assemble and bake the pizza just before serving for the crispiest crust.
What if I don’t have teriyaki sauce?
You can substitute with a mixture of soy sauce, brown sugar, and a touch of cornstarch to thicken, or use hoisin sauce for a different but complementary flavor profile.
Can I freeze this pizza?
Yes, you can freeze the baked pizza. Cool completely, wrap slices individually in plastic wrap, then foil, and freeze for up to 2 months. Reheat from frozen in a 375°F oven.
Is there a vegetarian option?
Absolutely! Replace the chicken with teriyaki-glazed tofu, tempeh, or a variety of vegetables like mushrooms, bell peppers, and broccoli for a delicious vegetarian version.
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