Maggie Monday: Teryaki Chicken Pizza

Fusion foods can sometimes get a bad rap, but in many cases they just work. Maggie has one perfect example below. Here’s Maggie….

Have you ever had Teriyaki Chicken Pizza at California Pizza Kitchen? I love it. So good. I am a pizza purist- the craziest I usually get is to sometimes add mushrooms to my pepperoni. But at the recommendation of a friend, a long long time ago I went all adventurous and ordered the Teriyaki Chicken. Yum. I decided to copy-cat this years ago, and now it is a family favorite. It is not a perfect copy of the CPK version, but this is delicious, easy and pretty. Great for a crowd!!

I’ve made it vegetarian before by simply omitting the chicken. Still really really yummy!!

Teriyaki Chicken Pizza

What you need:

1 prepared pizza crust (I like a thin crust, but you choose!)

2 boneless chicken breasts, cut into bite size pieces

1 sweet red pepper, cut into thin slices

1 sweet yellow pepper, cut into thin slices

1 cup mozzarella cheese

½ cup teriyaki sauce ( I like the Korean style Teriyaki sauce)

1-2 Tbs sesame seeds, toasted

crushed red pepper to taste

What you do:

Preheat oven to 425. Heat pizza stone while oven is pre-heating.Place chicken in a skillet with a scant ¼ cup of Teriyaki sauce. Sautee until chicken is cooked through. Place pizza crust on hot pizza stone. Spread about ¼ cup Teriyaki sauce on crust and spread evenly. Use a slotted spoon to remove chicken from skillet, and spread chicken over the crust. Next spread the red and yellow peppers over the chicken. Spread the cheese evenly over the chicken and peppers, then sprinkle with the toasted sesame seeds. Bake for about 15-20 minutes- until cheese is melted, bubbly, and beginning to brown.

Remove from oven, slice, and sprinkle with crushed red pepper to taste.