Name: Grilled Chicken Teriyaki Pizza
Prep time: 1 h
Cook time: 35 min
Total time: 3 h 35 min
Yield: 6 servings
Ingredients: 1 ½ cups warm water (105-115°F); 2 ¼ teaspoons active dry yeast; 1 tablespoon granulated sugar; 2 tablespoons olive oil, plus extra for bowl; 1 teaspoon salt; 3 ½ to 4 cups all-purpose flour, plus more for dusting; 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces; ½ cup teriyaki sauce (use alcohol-free version if preferred); 1 tablespoon rice vinegar; 1 teaspoon grated ginger; 2 cloves garlic, minced; 1 tablespoon sesame oil; Optional: Pinch red pepper flakes; ½ cup additional teriyaki sauce (for pizza base); 1 ½ cups shredded mozzarella cheese (low-moisture, part-skim); ½ cup shredded provolone cheese (optional); ½ red onion, thinly sliced; ½ red bell pepper, thinly sliced; ¼ cup chopped pineapple (canned, drained, or fresh); 2-3 tablespoons chopped cilantro, for garnish; Optional: 1 tablespoon sesame seeds, for garnish; Optional: Drizzle of sriracha mayo or extra teriyaki glaze for serving

Grilled Chicken Teriyaki Pizza. Are you ready to embark on a culinary adventure that flawlessly marries the vibrant flavors of the East with the comforting familiarity of the West? I am absolutely thrilled to introduce you to a dish that consistently surprises and delights: a unique fusion that has captured hearts and palates worldwide. This isn’t just another pizza; it’s a testament to the exciting possibilities when diverse culinary traditions playfully intertwine.

Why This Fusion Masterpiece Is So Loved

The concept of combining the rich, savory, and slightly sweet notes of teriyaki with the classic cheesy goodness of pizza might sound unconventional, but trust me, the result is nothing short of spectacular. Imagine tender, smoky grilled chicken, generously coated in a glossy teriyaki glaze, scattered over a crisp crust with a luscious layer of mozzarella. Every bite offers a harmonious blend of umami, sweetness, and a delightful textural contrast from the juicy chicken to the chewy crust. It’s this intriguing balance of familiar comfort and exotic flair that makes the Grilled Chicken Teriyaki Pizza an absolute favorite for family dinners, gatherings, or simply when you crave something extraordinary.

Join me as we explore how to create this surprisingly easy, yet incredibly impressive, meal that promises to redefine your pizza night forever.

Ingredients:

For the Pizza Dough:
- 1 ½ cups warm water (about 105-115°F / 40-46°C)
- 2 ¼ teaspoons active dry yeast (one standard packet)
- 1 tablespoon granulated sugar
- 2 tablespoons olive oil, plus extra for the bowl
- 1 teaspoon salt
- 3 ½ to 4 cups all-purpose flour, plus more for dusting
For the Grilled Teriyaki Chicken:
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ cup good quality teriyaki sauce (I like to use a low-sodium version)
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- Optional: A pinch of red pepper flakes for a subtle kick
For the Pizza Sauce and Toppings:
- ½ cup additional teriyaki sauce (for the base)
- 1 ½ cups shredded mozzarella cheese (low-moisture, part-skim works best)
- ½ cup shredded provolone cheese (optional, but adds a lovely flavor)
- ½ red onion, thinly sliced
- ½ red bell pepper, thinly sliced (or use a mix of colors for visual appeal)
- ¼ cup chopped fresh pineapple (canned, drained well, or fresh)
- 2-3 tablespoons chopped fresh cilantro, for garnish
- Optional: 1 tablespoon sesame seeds, for garnish
- Optional: A drizzle of sriracha mayo or extra teriyaki glaze for serving

Crafting the Perfect Pizza Dough (The Foundation of Your Grilled Chicken Teriyaki Pizza):

Activate the Yeast: In a large mixing bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top. Stir gently once and then let it sit undisturbed for 5-10 minutes. You’ll know your yeast is active and ready when it becomes foamy and bubbly on the surface. This is a crucial first step for a light and airy crust, so don’t rush it! If your yeast doesn’t foam, your water might have been too hot or too cold, or your yeast may be old, and it’s best to start over.
Mix the Dough: Once your yeast is active, add the 2 tablespoons of olive oil, salt, and 2 cups of the all-purpose flour to the bowl. Mix with a wooden spoon or a stand mixer with a dough hook attachment until just combined.
Knead the Dough: Gradually add the remaining flour, about ½ cup at a time, mixing after each addition, until a shaggy dough forms. When the dough starts to pull away from the sides of the bowl, turn it out onto a lightly floured surface. Knead the dough for 8-10 minutes. If you’re using a stand mixer, knead on medium-low speed with the dough hook for 6-8 minutes. You’re looking for a smooth, elastic, and pliable dough that springs back slightly when gently poked. Avoid adding too much flour during kneading, as this can make the crust tough. A little stickiness is okay!
First Rise (Bulk Fermentation): Lightly grease a clean large bowl with a little olive oil. Place the kneaded dough in the bowl, turning it once to coat the entire surface with oil. This prevents it from drying out. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot (like a slightly warmed oven that’s turned off, or near a sunny window) for 1 to 1 ½ hours, or until the dough has doubled in size. This slow rise is key to developing flavor and texture in your “Grilled Chicken Teriyaki Pizza” crust.
Prepare for Shaping: Once doubled, gently punch down the dough to release the air. This step helps redistribute the yeast and creates a more even texture. At this point, you can proceed directly to shaping or, for an even deeper flavor, you can refrigerate the dough for up to 2 days. Cold dough is often easier to handle and can produce a chewier crust.

Preparing the Flavorful Grilled Chicken Teriyaki:

Marinate the Chicken: In a medium bowl, combine the cut chicken thighs, ½ cup teriyaki sauce, rice vinegar, grated fresh ginger, minced garlic, and sesame oil. If you like a little heat, now’s the time to add a pinch of red pepper flakes. Toss everything together until the chicken is well coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to really penetrate the chicken. Marinating is essential for infusing that signature teriyaki taste into the chicken for our “Grilled Chicken Teriyaki Pizza”.
Grill the Chicken: Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). If you don’t have an outdoor grill, you can use a grill pan on your stovetop or even roast the chicken in the oven. For a grill pan, heat it over medium-high heat until hot. Lightly grease the grill grates or pan to prevent sticking. Remove the chicken from the marinade, discarding any excess marinade.
Cook the Chicken: Place the chicken pieces on the preheated grill. Cook for 3-4 minutes per side, turning occasionally, until the chicken is cooked through, shows nice grill marks, and reaches an internal temperature of 165°F (74°C). The smaller pieces will cook relatively quickly. Be careful not to overcrowd your grill, cook in batches if necessary, to ensure even cooking and good searing.
Rest and Dice: Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, keeping the chicken moist and tender. After resting, dice the chicken into smaller, bite-sized pieces that are perfect for scattering over your pizza.

Assembling Your Magnificent Grilled Chicken Teriyaki Pizza:

Preheat Oven and Prep Surface: Preheat your oven to a very hot 475-500°F (245-260°C). If you have a pizza stone or steel, place it in the oven while it preheats for at least 30-45 minutes. This ensures a beautifully crisp crust. If not, a sturdy baking sheet will work well.
Shape the Dough: On a lightly floured surface, gently flatten the pizza dough. Using your hands or a rolling pin, carefully stretch or roll the dough into a 12-14 inch circle, or your desired shape and thickness. I love a slightly irregular, rustic shape for my “Grilled Chicken Teriyaki Pizza”! If the dough springs back too much, let it rest for 5-10 minutes to relax the gluten, then try again.
Transfer the Dough: Carefully transfer your shaped dough to a piece of parchment paper or a pizza peel dusted with a generous amount of cornmeal or semolina flour. This will help the pizza slide easily off the peel and prevent sticking. If using a baking sheet, you can place the parchment paper directly on it.
Apply the Base Sauce: Evenly spread the ½ cup of additional teriyaki sauce over the pizza dough, leaving about a ½-inch border around the edges for the crust. This teriyaki sauce base is what truly defines the “Grilled Chicken Teriyaki Pizza” and provides that irresistible sweet and savory foundation.
Layer the Cheeses: Sprinkle about two-thirds of the mozzarella cheese evenly over the teriyaki sauce. If using, add the provolone cheese on top of that. Layering the cheese this way helps to create that gooey, melty texture we all love.
Add the Star Topping: Distribute the diced grilled teriyaki chicken evenly over the cheese layer. Make sure every slice of your “Grilled Chicken Teriyaki Pizza” gets a good portion of that delicious chicken!
Scatter Other Toppings: Next, scatter the thinly sliced red onion, red bell pepper, and chopped pineapple over the chicken. The vibrant colors and distinct flavors of these toppings complement the teriyaki chicken beautifully.
Final Cheese Layer: Sprinkle the remaining mozzarella cheese over all the toppings. This top layer of cheese acts like a delicious blanket, holding all the toppings in place and creating a beautiful golden-brown finish.

Baking Your Delectable Grilled Chicken Teriyaki Pizza:

Bake the Pizza: Carefully transfer the assembled pizza (on its parchment paper or directly from the peel) onto the preheated pizza stone or baking sheet in the hot oven.
Monitor Baking Time: Bake for 10-15 minutes, or until the crust is golden brown, crisp, and the cheese is bubbly and lightly browned. Baking time can vary based on your oven and desired crust crispness. Keep a close eye on it, especially towards the end, as high heat can cook quickly. For an extra crispy bottom, you might gently slide the pizza off the parchment paper directly onto the stone for the last few minutes of baking.
Remove and Rest: Once baked to perfection, carefully remove the “Grilled Chicken Teriyaki Pizza” from the oven using your pizza peel or a large spatula. Transfer it to a cutting board.
Garnish and Serve: Let the pizza rest for 3-5 minutes before slicing. This allows the cheese to set slightly, preventing all your delicious toppings from sliding off when you cut it. Just before serving, generously sprinkle with fresh chopped cilantro and, if desired, a scattering of sesame seeds. For an extra flourish, you can drizzle a little extra teriyaki glaze or sriracha mayo over the top.
Enjoy: Slice into wedges and serve immediately. This “Grilled Chicken Teriyaki Pizza” is an absolute crowd-pleaser and offers a unique twist on traditional pizza night. The combination of savory teriyaki chicken, sweet pineapple, and crisp vegetables all on a perfectly baked crust is simply divine!

Conclusion:

And there you have it, my friends! We’ve journeyed through the steps, anticipated the aromas, and now, we stand at the threshold of pure culinary delight. This isn’t just another dinner recipe; it’s an invitation to elevate your weeknight meals, impress your guests, and truly tantalize your taste buds with a symphony of flavors that are both familiar and wonderfully unexpected. I genuinely believe that once you experience the magic of this particular creation, it will earn a permanent spot in your recipe rotation. The fusion of smoky grilled chicken, the sweet and savory glaze of teriyaki, and the comforting embrace of a perfectly baked pizza crust creates an experience that is nothing short of extraordinary. It’s a bold statement, I know, but trust me on this one – this dish delivers on every single promise of flavor and satisfaction.

What I adore most about this recipe is its ability to transform a simple pizza night into something special. It offers a sophisticated twist without demanding hours in the kitchen, making it a perfect candidate for those evenings when you crave something gourmet but are short on time. The preparation, while involving a few steps, is incredibly straightforward, and each stage builds towards a truly remarkable finish. Think about the aroma filling your kitchen – that intoxicating blend of sizzling chicken, rich teriyaki, and melting cheese. It’s enough to make anyone’s mouth water long before the first slice is cut. This recipe truly champions the idea that homemade can, and often does, far surpass anything you might find at a restaurant, offering a freshness and a personalized touch that simply can’t be replicated.

Serving Suggestions and Exciting Variations:

While this pizza is undeniably a star in its own right, pairing it with a few thoughtful additions can elevate the entire meal. I often serve my Grilled Chicken Teriyaki Pizza alongside a crisp, refreshing Asian-inspired slaw or a simple green salad with a light, sesame-ginger vinaigrette. The brightness of the salad cuts beautifully through the richness of the pizza, creating a perfectly balanced plate. For drinks, a cold craft beer, a dry Riesling, or even a sparkling iced green tea would complement the flavors wonderfully. Consider it for your next game night, a casual gathering with friends, or simply as a well-deserved treat for your family – it’s a guaranteed crowd-pleaser that will have everyone reaching for another slice.

But don’t stop there! One of the joys of cooking is customization, and this recipe is incredibly adaptable. Feeling adventurous? Try swapping out some of the mozzarella for smoked gouda or a Monterey Jack blend to add another layer of flavor. For those who love a bit of heat, a drizzle of sriracha mayo after baking, or some finely chopped fresh jalapeños scattered over the top before it goes into the oven, would provide a fantastic kick. Experiment with different vegetables: thinly sliced red bell peppers, sautéed mushrooms, or even some corn kernels can add extra texture and sweetness. If you’re looking for a protein variation, grilled shrimp or even thinly sliced pork belly could make for an incredibly decadent alternative. And for my vegetarian friends, feel free to substitute the chicken with grilled tofu or tempeh, marinated in the same delicious teriyaki sauce – the possibilities are truly endless!

Your Culinary Adventure Awaits!

Now, it’s your turn! I’ve laid out all the secrets to success, and I truly hope you feel inspired to roll up your sleeves and give this extraordinary recipe a try. Don’t be shy; embrace the process, savor the aromas, and most importantly, delight in the incredible taste of your very own homemade creation. I’m confident that this unique twist on a beloved classic will become a staple in your kitchen, sparking joy and satisfied smiles around your table.

Once you’ve experienced the magic, I would absolutely love to hear about it! Please, share your culinary triumphs, your photos, and any exciting variations you come up with in the comments section below. Your feedback and creativity inspire me and our entire community of food lovers. Let’s spread the deliciousness far and wide! Happy cooking, and I can’t wait to see what you create!