Teriyaki Chicken Pizza
Today should really be an ice cream post…but I’m posting pizza instead?
Yes. Well. Montana thinks summer is over and we are having fall. Even though we don’t have fall here. Super annoying because I only like winter and summer…so hopefully this ‘rain’ and ‘clouds’ will be short lived but even if it is (which I kinda doubt looking at the weather report) I am headed to my folks for a visit and won’t be here. Then when we get back, school starts. So in my mind.
Summer is over.
So no more ice cream.
Unless….while with my super inspirational sisters (and brother-in-law Matt) we come up with some fun idea that must be taken care of immediately so we can all try it. Which usually happens, especially with Matt around. He has been the brains behind many of my desserts, most of the ones involving lemon curd.
So you never know.
I really did plan to make up an ice cream recipe this week but things got away from me and I have been trying to clean and get things ready to go so it just didn’t happen. But this pizza did!
Yum.
We all looooooooove teriyaki chicken around here and everyone just gobbles it down, but last time I made it we had some left overs 
Oh what to do….
The obvious. Pizza.
Even if you don’t have leftover teriyaki chicken on hand you can still make this, no problem, just cook up some chicken. Get creative or even use some other left over chicken, it may not have quite the amount of flavor but it will still taste great.
- FOR THE DOUGH
- 1½ cups warm water
- 3 cups all purpose flour (or any combination of whole wheat and all purpose)
- 1½ tablespoons sea salt
- 1½ tablespoons yeast
FOR THE TOPPINGS - olive oil
- 1½ - 2 cups leftover teriyaki chicken (or other cooked chicken)
- ½ small zucchini, thinly sliced
- ½ red onion, thinly sliced
- 1 pound fresh mozzarella cheese
FOR THE TERIYAKI SAUCE - ¾ cup soy sauce or liquid aminos
- 1 tablespoon honey
- 1 clove garlic, finely minced
- 2 tablespoons olive oil
- 1 tablespoon corn starch
- In a medium mixing bowl, combine all the ingredients with a wooden spoon until about like biscuit dough. Don't over mix, it should still be a bit floury. Cover with a tea towel and set aside to rise for about an hour.
- Preheat your oven to 425˚.
- With well floured hands, stretch the dough out on an oiled pizza pan or preheated stone (be careful not to burn yourself if using the stone!).
- Brush with olive oil and sprinkle with sea salt, place in the oven to pre-bake for about 15 minutes.
- Once it has risen and turned just a touch golden, remove it and top with toppings, except the teriyaki sauce.
- Place in the oven for about 18-20 minutes.
- While the pizza is baking make the teriyaki sauce.
- Place the soy sauce, honey and garlic into a small saucepan over medium heat, bring to a boil.
- Combine the corn starch with a tablespoon of cold water and mix into the soy sauce mixture. Stir until thick and bubbly. Remove from heat and set aside.
- Once the pizza comes out of the oven, drizzle with the teriyaki sauce and serve.
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