Updated: Mar 3, 2020
This is probably the 3rd time I am posting a teriyaki chicken pizza recipe. Well, I am a fool when it comes to anything BBQ. You should know the story of me munching down a BBQ chicken pizza for the 1st time at CPK (California Pizza Kitchen) by now. The same goes for the Teriyaki Chicken Pizza experience. Perhaps CPK is so good at breaking boundaries and create unorthodox pizzas; I heard that they even had Chicken Cesar Salad Pizza and Egg Salad Pizza which are kinda cool, don't ya think?
Please do not use store-bought teriyaki sauce. Have it homemade and it will make all the difference. I personally find that store-bought ones tend to have high sugar content which will caramelize at a faster rate while thickening it in a sauce pot. Another point is that it is super easy and simple to make a teriyaki sauce. As usual, I am adding orange marmalade into the teriyaki sauce to give it an extra funky citrus layer.
Breaking the tradition, I did not use any bell peppers as I am not really a fan of bell peppers; I only love them when they are smoked and combine into sauces. And I also want to keep this grilled pizza as simple as I can, allowing the ingredients to work their magic. For, simplicity is the ultimate sophistication. Here I go preaching again. Lol! Well, without much delay, let's get started with the pizza.
(Make 3 grilled pizzas)
Sake, 6 TBSP
Mirin, 6 TBSP
Brown Cane Sugar, 3 TBSP
Soy Sauce, 6 TBSP
Chicken Breast Skinless Boneless Diced Into Bite-Size Pieces, 250g
Baking Soda, 1 TSP
Teriyaki Sauce, 2 TBSP
Garlic Grated, 1 Clove
Ginger Grated, 1/4 Inch
Sesame Oil, 1 TBSP + More For Cooking
Teriyaki Sauce, 1/2 Cup
Orange / Apricot Marmalade, 1/4 Cup
Garlic Grated, 2 Cloves
Ginger Grated, 1/2 Inch
White Pepper, Pinch
Bleached All-Purpose Flour, 3 TBSP
Water, 3 TBSP
Red Onion Thinly Sliced, 1
Grilled Pizza Dough, 3 Dough Balls
Sesame Oil, For Brushing
Low Moisture Mozzarella Freshly Shredded, A Handful
Parmigiano Reggiano Freshly Grated, A Few Sprinkles
Shichimi (Japanese 7 Colors Chili Pepper), A Pinch
Nori Shredded, A Pinch
Green Onion, A Handful
Pure Honey, For Drizzling
Griddle / Grill Oven
Cast Iron Skillet / Pan
Please visit my "My Grilled Pizza Journey and Beyond" page for more information.
Please visit my "Grilled Pizza Dough" page for the recipe.
Prepare the teriyaki sauce.
In a sauce pot over medium heat, add in sake, mirin and sugar.
Stir to dissolve the sugar. Stir, stir, stir.
Once bubbles start to form, add in soy sauce.
Stir to combine well.
Bring it up to a slow simmer.
As soon as the sauce coats the back of your spoon, remove from heat and set aside to cool completely.
Prepare the chicken.
In a bowl, add chicken breast cubes and baking soda.
Toss to combine well and until the chicken is fully coated.
Cover with cling film and set aside for 15 mins.
After 15 mins, wash chicken under running water.
Using a kitchen paper, pat the chicken dry.
Transfer the chicken to a shallow bowl.
Add in 2 TBSP of teriyaki sauce, garlic, ginger and sesame oil.
Coat the chicken breast well with the marinade.
Cover with cling film.
Let the chicken marinate at least 4 hours to overnight in the fridge.
After marinading, in a cast iron skillet, over medium heat, drizzle in sesame oil.
*Do not discard the marinade.*
Once the oil is heated up, gently place in the chicken cubes.
Cook the chicken thru until golden brown on all sides.
Remove from heat and set aside.
Prepare the teriyaki dressing.
At this point, you should have about 1/2 cup of teriyaki sauce.
In the same skillet, over medium-low heat, deglaze the skillet with 1/2 cup of the teriyaki sauce and the remaining marinade.
Add in orange marmalade and garlic.
Squeeze out the juice from the grated ginger and into the sauce pot. Discard the ginger.
Stir to combine well. Stir, stir, stir.
Bring it up to a simmer.
Season with pepper.
Remove the skillet from heat.
In a small bowl, combine flour and water to make a slurry. Stir well and make sure no lumps.
Scoop about 1/4 cup of the teriyaki mixture into the slurry.
Mix to combine well and make sure no lumps.
*This is to temper the slurry to prevent any large lumps during final cooking.*
Pour the slurry mixture back into the sauce mixture, return to heat and stir vigorously to combine well.
As soon as the mixture is thickened, remove from heat and set aside.
Prepare the pizza.
Heat up a griddle over medium heat.
Place onion slices onto the skillet.
Dry toast until the onion is almost charred on both sides.
Remove from heat and set aside to cool down.
Once cool enuff to handle, separate the onion slices into rings and set aside.
Once you have rolled out your pizza dough, brush the dough with sesame oil using a pastry brush.
*Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust to puff up.*
In a griddle over medium heat, gently place in the dough oiled side down.
Carefully and gently, using your hands to press down the dough to make sure the whole dough sits fully on the griddle.
Brush the top with more sesame oil.
Grill until almost charred.
Flip the dough.
Spread the teriyaki dressing generously onto the pizza.
Add the low-moisture mozzarella onto the sauce, distributing them evenly.
Scatter the onion rings and chicken evenly over the top.
Lastly, sprinkle the Parmigiano over the top.
Immediately cover the griddle to generate steam so that the cheese will melt.
As soon as the cheese melts and bottom is charred, remove the cover.
Remove the pizza from heat and transfer onto a serving plate.
Immediately, sprinkle shichimi and nori over the top.
Using a pair of scissors, cut the green onion over the top.
Finally, drizzle some honey over the top in a spiral motion.
Repeat the steps for the remaining pizzas.
Slice and serve immediately.