Sunday, August 21, 2011

Teriyaki Chicken Pizza with Grilled Veggies

Here's another Pizza that was wonderful! If you love Teriyaki anything you will love this pizza. I wanted to experiment with another pizza and I love chicken teriyaki stirfry. When I was in SLC this last month, we ate at California Pizza Kitchen, and my sister got a Chicken Thai Pizza which got me thinking about what I could put on another pizza. I thought of Chicken Kabobs which usually have zucchini, onions, peppers, and pineapple so I thought why not, I have tons of zucchini in the garden?? Plus I had some Teriyaki sauce in the freezer that was leftover from our family 4th of July party...what a good way to use that up, right? This was soooo good that I've made it twice! Yes... even before posting. There are quite a few different components in this pizza. You could make the Teriyaki sauce ahead of time and keep in the refrigerator a day or two or freeze it. I marinated the chicken and vegetables in some of the marinade and then grilled them, so you could do that while your pizza dough rises. Or, if you have leftover cooked chicken, just saute in a pan with a little teriyaki sauce, and then bake the veggies in the oven at about 350 for 15 to 20 minutes. I hope you like it as much as I did! YUMMO!

Teriyaki Chicken Pizza with Grilled Veggies

1 pound boneless skinless chicken tenders (or 2 cups cooked chicken, or chopped)
1 zucchini, sliced into 1/8 to 1/4 inch slices
1/2 green bell pepper, sliced into strips
1/2 red bell pepper, sliced into strips
1 small can pineapple tidbits, drained
3 green onions, diced
6 slices provolone cheese
2 cups (approx)  grated cheese (mozerella, colby jack, cheddar or whatever you prefer)

Pizza Dough (see recipe below) you will want to have made this ahead of time
Teriyaki sauce (See recipe below) you can use bottle Teriyaki if you like, just simmer so it reduces and thickens a little
1/4 cup (approx) Barbeque sauce (any kind you like)

Make the Teriyaki sauce and marinate your chicken in about 1/4 cup and the vegetables in another 1/4 cup if you are going to to do that. Then grill on a medium/high heated grill for about 5 minutes per side for the chicken and about 10 minutes for the veggies, use a veggie tray to grill them (or if you like, marinade the veggies and roast in the oven about 15 minutes on a greased cookie sheet at 350 degrees.Then remove from oven and set aside until you're ready to assemble your pizza and if you are using already cooked chicken just saute it in a skillet with about 1/4 cup Teriyaki sauce to warm up and coat with the sauce)
Mix the BBQ sauce with about 1/2 cup of the Teriyaki sauce in a small saucepan and set aside.
Preheat oven and pizza stone (if you are using one) to 450 degrees. If your not using a pizza stone, prepare pizza pan by lightly greasing with olive oil or spraying with a non-stick cooking spray.
Have all your pizza ingredients ready before starting to assemble your pizza.
When ready to assemble pizza, roll out your pizza dough into the size of circle you need and place on hot stone (be careful not to burn yourself) or onto greased pan.
Next, spread on the Teriyaki/BBQ sauce mixture (use as much of it as you like), then place the slices of provolone cheese on your pizza, I put one in the center and the other 5 spaced evenly around the dough. Next comes your chicken, vegetables and pineapple. Pop this into your preheated oven for about 8 minutes. Then sprinkle on the grated cheese and sliced green onion, and then it goes back into the oven for 3 to 5 minutes or until the cheese is bubbly and the crust is golden brown underneath and around the edges.
Remove from oven, cut into slices and enjoy!!

Best Basic Pizza Dough
This makes 2 12-inch pizzas or a single thicker crust 16 inch (that's what I made)
1 packet active dry yeast
1 Tablespoon sugar
2 Tablespoons olive oil, plus more for brushing bowl, dough ball and crust
1 teaspoon kosher salt (regular salt will be fine if you don't have this)
3 cups all-purpose flour, plus more for dusting work surface
1 cup slighty warm water
In the bowl of a mixer fitted with a dough hook, pour the warm water in and sprinkle with yeast, and sugar. Whisk this to combine, then let stand until foamy, about 5 minutes. (HINT: do not use hot water or it will kill the yeast and your dough will not rise. I feel the temp on my wrist and if it's just slightly warm, that's what you want to use)
Add the oil, salt and a cup of the flour into yeast mixture.
With mixer on low, slowly add the rest of flour and mix until a dough ball forms. You may want to transfer to a floured work surface and knead by hand until a smooth ball comes together, but I let my mixer do the kneading and let it go about 5 minutes and I add a sprinkle of flour every now and then so the dough doesn't stick to the bowl.
Transfer the dough into a bowl that you've brushed with olive oil. After I put my dough ball into the bowl I turn it so the oil side is up or you can brush the top with a little more oil. Cover this with plastic wrap and place in a warm area for about an hour or until dough has doubled in size.
Then punch down dough and let rest until ready to make your pizza!

Teriyaki Marinade and/or Sauce

1 1/2 cups water
1 cup soy sauce
1 cup brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon fresh ginger, minced (remember those tubes in Walmarts produce department, love 'em)
Make Marinade by combining all the ingredients in a small saucepan over medium/high heat. Bring mixture to a boil then reduce heat and simmer for 30 minutes or longer until sauce slightly thickens. Cover and chill marinade in the refrigerator for at least 30 minutes. (This makes plenty of marinade for this recipe, only use what you need and put rest of marinade in a jar or Tupperware and use later at another time).

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