Teriyaki Chicken Pizza with Pineapple and Nori

Name: Teriyaki Chicken Pizza with Pineapple and Nori
Prep time: 30 min
Cook time: 27 min
Total time: 57 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: ⅓ cup (80 ml) soy sauce; ¼ cup (60 ml) mirin; ¼ cup (60 ml) water, cold; ¼ cup (50 g) light brown sugar, packed; 2 cloves (8 g) garlic cloves, finely grated; 1 tablespoon (6 g) fresh ginger, peeled and finely grated; 2 teaspoons (6 g) cornstarch, mixed with 1 tablespoon (15 ml) cold water to make a slurry; 1 tablespoon (15 ml) cold water, for the cornstarch slurry; 12 ounces (340 g) boneless, skinless chicken thighs, trimmed and cut into ¾-inch (2 cm) pieces; 1 tablespoon (15 ml) neutral oil (such as canola); 1 pound (450 g) pizza dough, store-bought or homemade, at room temperature for 30 minutes; 1 tablespoon (15 ml) olive oil, plus a little extra for greasing the bowl; 2 tablespoons (16 g) all-purpose flour, for dusting; 6 ounces (170 g) low-moisture mozzarella, coarsely shredded (about 1½ cups); 1 cup (150 g) fresh pineapple, cut into ½-inch (1 cm) pieces and patted very dry; ½ small (60 g) red onion, thinly sliced into half-moons; 2 scallions (30 g) scallions, thinly sliced; 1 sheet (3 g) toasted nori sheet, cut with scissors into thin 2-inch (5 cm) strips; 1 tablespoon (9 g) toasted sesame seeds; 2 tablespoons (30 g) Japanese mayonnaise, thinned with 1 teaspoon water in a small bag or bowl for drizzling (optional)

From the MyKitchenBank Kitchen

A crisp-edged pizza topped with a glossy homemade teriyaki sauce, juicy seared chicken thighs, sweet pineapple, red onion and melty mozzarella, finished with toasted nori, scallions and sesame seeds.

Prep: 30 min
Cook: 27 min
Wait: 40 min
Total: 1 hr 37 min
Makes: 1 large pizza (about 14×10 inches / 35×25 cm), 8 slices

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Ingredients

4 servings

For the teriyaki sauce
⅓ cup (80 ml) soy sauce
¼ cup (60 ml) mirin
¼ cup (60 ml) water, cold
¼ cup (50 g) light brown sugar, packed
2 cloves (8 g) garlic cloves, finely grated
1 tablespoon (6 g) fresh ginger, peeled and finely grated
2 teaspoons (6 g) cornstarch, mixed with 1 tablespoon (15 ml) cold water to make a slurry
1 tablespoon (15 ml) cold water, for the cornstarch slurry
For the chicken
12 ounces (340 g) boneless, skinless chicken thighs, trimmed and cut into ¾-inch (2 cm) pieces
1 tablespoon (15 ml) neutral oil (such as canola)
For the pizza
1 pound (450 g) pizza dough, store-bought or homemade, at room temperature for 30 minutes
1 tablespoon (15 ml) olive oil, plus a little extra for greasing the bowl
2 tablespoons (16 g) all-purpose flour, for dusting
6 ounces (170 g) low-moisture mozzarella, coarsely shredded (about 1½ cups)
1 cup (150 g) fresh pineapple, cut into ½-inch (1 cm) pieces and patted very dry
½ small (60 g) red onion, thinly sliced into half-moons
To finish
2 scallions (30 g) scallions, thinly sliced
1 sheet (3 g) toasted nori sheet, cut with scissors into thin 2-inch (5 cm) strips
1 tablespoon (9 g) toasted sesame seeds
2 tablespoons (30 g) Japanese mayonnaise, thinned with 1 teaspoon water in a small bag or bowl for drizzling (optional)

Equipment (7)

Rimmed half-sheet baking pan, about 13×18 inches (33×46 cm)
Parchment paper
Medium saucepan (1½–2 quart / 1.5–2 L)
12-inch (30 cm) skillet
Instant-read thermometer
Sharp knife and cutting board
Box grater and microplane or fine grater

Steps

Before you start

Take the pizza dough out of the fridge 30 minutes before shaping; cold dough springs back and won't stretch.
Place a rimmed baking sheet on the middle oven rack and preheat the oven to 475°F (245°C) while the dough rests. A hot pan gives a crisp bottom.
Pat the pineapple very dry with paper towels. Wet pineapple makes the pizza soggy.
Shred the mozzarella from a block yourself if you can; it melts better than pre-shredded.

1
Rest dough, preheat ovenOven 475°F / 245°C
- Set the pizza dough in a lightly oiled bowl, cover with a clean towel and leave at room temperature for 30 minutes.
- Meanwhile, put the rimmed baking sheet on the middle rack and preheat the oven to 475°F (245°C) so the pan is fully hot when you need it.
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Ready when: Dough feels soft and slightly puffy, and is no longer cold to the touch
Tip: Allow a full 30 minutes of preheating even if the oven beeps sooner.
2
Simmer teriyaki sauce
- In a medium saucepan, whisk together the soy sauce, mirin, ¼ cup (60 ml) water, brown sugar, garlic and ginger.
- Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, about 3 minutes.
- Re-stir the cornstarch slurry (cornstarch plus 1 tablespoon water), whisk it in, and simmer 1 to 2 minutes more.
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Ready when: Sauce is glossy and coats the back of a spoon; a finger drawn through it leaves a clear line
Tip: Stir the slurry right before adding it; the cornstarch settles quickly and the sauce can turn lumpy.
3
Cool and divide sauce
- Pour the sauce into a heatproof bowl and let it cool for 5 minutes; it thickens as it cools.
- Measure out 2 tablespoons into a small bowl for the chicken and 4 tablespoons for the pizza base.
- Keep the remaining sauce (about 3 tablespoons) for drizzling after baking.
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Ready when: Sauce is thick enough to spread like a loose glaze, not watery
4
Sear the chicken
- Heat the neutral oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers.
- Add the chicken in a single layer and cook undisturbed for 3 minutes until browned underneath, then stir and cook 2 to 3 minutes more.
- Turn off the heat, add the 2 tablespoons of sauce and toss to coat.
- Move the chicken to a plate.
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Ready when: Chicken is browned outside, no pink inside, and reads 165°F (74°C) on an instant-read thermometer
Tip: Don't crowd the pan; if the pieces touch heavily they steam instead of browning. Use two batches if needed. The chicken finishes cooking in the oven, but should already be cooked through.
5
Prep the toppings
- Grate or shred the mozzarella, slice the red onion and scallions, cut the nori into thin strips, and pat the pineapple pieces very dry with paper towels.
- Keep the scallions and nori aside for finishing.
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Ready when: Pineapple pieces feel dry to the touch, not tacky-wet
Tip: Wet pineapple releases juice in the oven and leaves a soggy center.
6
Stretch the dough
- Cut a sheet of parchment about 14×10 inches (35×25 cm).
- Dust it and your hands with the flour.
- Press and stretch the dough on the parchment into a rectangle about 13×9 inches (33×23 cm), with a slightly thicker edge.
- If it springs back, rest it 5 minutes and try again.
- Brush the surface lightly with the olive oil.
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Ready when: Dough is an even ¼ inch (6 mm) thick with no see-through spots
Tip: Use your fingertips, not a rolling pin, to keep the airy crust.
7
Par-bake the crustOven 475°F / 245°C
- Spread the 4 tablespoons of teriyaki sauce over the dough, leaving a ¾-inch (2 cm) border.
- Carefully lift the parchment onto the hot baking sheet in the oven.
- Bake at 475°F (245°C) for 5 minutes.
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Ready when: Crust looks set and just starting to puff and turn pale golden
Tip: Use oven mitts; the pan is extremely hot. Slide the parchment on quickly to keep heat in.
8
Top and bakeOven 475°F / 245°C
- Pull the pan out and scatter half the mozzarella over the crust.
- Add the chicken, pineapple and red onion, then top with the remaining mozzarella.
- Return to the oven and bake 9 to 10 minutes.
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Ready when: Cheese is bubbling with golden spots, and the crust edge is deep golden brown
Tip: Put half the cheese under the toppings to hold them in place and prevent sliding.
9
Finish and rest
- Transfer the pizza to a cutting board.
- Drizzle with the remaining teriyaki sauce, then scatter the nori strips, scallions and sesame seeds over the top.
- If using, zigzag the thinned Japanese mayonnaise over the pizza.
- Let it rest 5 minutes, then cut into 8 pieces.
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Ready when: Cheese no longer slides when the pizza is nudged
Tip: Add the nori after baking; in the oven it scorches and turns bitter.

Good to know

Tips

Don't skip the par-bake; it keeps the sauced crust from turning gummy under the toppings.
Keep the toppings spread in a single layer so the pizza bakes evenly.
Don't overdo the base sauce. Saving some to drizzle gives glossy flavor without sogginess.
For extra char, switch to the broiler for the last 1 minute, watching closely.

Make ahead

"Make the teriyaki sauce up to 5 days ahead and refrigerate in a sealed jar. Cook the chicken up to 1 day ahead and refrigerate; bring to room temperature before topping the pizza."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight up to 3 days. Freezer: wrap slices individually, up to 2 months. Reheat slices on a baking sheet at 400°F (200°C) for 8 to 10 minutes (from frozen, 12 to 14 minutes) until the cheese is hot and the crust is crisp. Add fresh nori after reheating."

Substitutions

mirin → dry sherry or rice vinegar plus an extra teaspoon of sugar. Use 60 ml dry sherry, or 2 tablespoons rice vinegar with 2 tablespoons water and 1 tsp extra sugar.
boneless, skinless chicken thighs → boneless, skinless chicken breast. Cut to the same size and cook until 165°F (74°C); it dries out faster, so avoid overcooking.
fresh pineapple → well-drained canned pineapple tidbits. Drain thoroughly and pat very dry; the flavor will be sweeter.
low-moisture mozzarella → a mix of mozzarella and provolone. Use the same total weight for a slightly sharper flavor.