Grilled Chicken Teriyaki Pizza (Print Version)
# Ingredients:
→ Pizza Base
01 -
1 lb pizza dough, homemade or store-bought
02 -
1/2 cup teriyaki sauce, divided
→ Toppings
03 -
1 cup cooked chicken, chopped
04 -
3/4 cup cooked bacon, chopped (about 8 strips)
05 -
3/4 cup fresh pineapple, chopped
06 -
3/4 cup shredded mozzarella cheese
07 -
1/2 cup scallions, chopped
# Instructions:
01 -
Preheat grill to high heat, 500-600°F. Place a large baking stone on the grates to heat up while you prepare the pizzas.
02 -
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.
03 -
Divide pizza dough into 4 equal pieces. Roll each piece out into an 8-inch circle on a lightly floured surface.
04 -
Spread 1 tablespoon of remaining teriyaki sauce over each pizza crust, leaving a 1/2-inch border around the edges for the crust.
05 -
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.
06 -
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.
07 -
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.
08 -
Let cool for 1-2 minutes before slicing. Serve immediately while hot and crispy for the best texture and flavor.
# Notes:
01 -
For oven cooking: bake at 450°F on a preheated stone for 8-10 minutes
02 -
Rotisserie chicken or leftover grilled chicken work perfectly
03 -
Don't overload toppings or the pizza won't cook properly
04 -
Fresh pineapple tastes much better than canned for this recipe