SAUCE
1/4 cup soy sauce
1/8 cup packed brown sugar
3 tsp. white sugar
1/8 cup water
1 tsp. vinegar
1/8 tsp. powdered ginger
1/4 tsp. granulated garlic or garlic powder
1/8 tsp. onion powder
3/4 tsp. cornstarch
Combine all ingredients except cornstarch in saucepan and mix well. Set aside 5 - 6 Tbsp. of the mixture. Add cornstarch to saucepan and stir. Cook over medium heat until bubbling, stirring frequently.
1/8 cup packed brown sugar
3 tsp. white sugar
1/8 cup water
1 tsp. vinegar
1/8 tsp. powdered ginger
1/4 tsp. granulated garlic or garlic powder
1/8 tsp. onion powder
3/4 tsp. cornstarch
Combine all ingredients except cornstarch in saucepan and mix well. Set aside 5 - 6 Tbsp. of the mixture. Add cornstarch to saucepan and stir. Cook over medium heat until bubbling, stirring frequently.
TOPPINGS
1 - 2 boneless, skinless chicken breasts (about 1/2 lb. of meat)
1/2 a medium sized onion, thinly sliced
1/2 a green or red bell pepper, cut into thin strips
5 - 6 Tbsp. teriyaki sauce (no cornstarch)
shredded mozzarella cheese
1/2 a medium sized onion, thinly sliced
1/2 a green or red bell pepper, cut into thin strips
5 - 6 Tbsp. teriyaki sauce (no cornstarch)
shredded mozzarella cheese
Cut chicken breast into small chunks or thin strips. Place in a container or plastic bag with teriyaki sauce and let sit for 15 minutes to 1 hour. Heat skillet over medium heat. Add chicken and sauce. Stir fry until chicken is cooked through, and remove from heat.
CRUST
2 1/4 tsp. yeast
1 cup warm water
2 tsp. honey
1/8 tsp. ginger
2 - 4 cups flour
2 tsp. sesame oil
4 tsp. olive oil
3/4 tsp. salt
1/4 cup cornmeal
1/2 tsp. granulated garlic or garlic powder
1/2 tsp. onion powder
Combine yeast, water, honey and ginger in large bowl. Allow to sit for 10 minutes. Add 2 cups of flour and the rest of the ingredients. Mix well, adding more flour (1/2 cup at a time) as needed until a soft dough forms. Knead the dough several times, adding small amounts of flour until the dough is no longer sticky. Coat the dough with a little olive or sesame oil and place in a large bowl. Cover and let rise for 15 to 30 minutes, or until doubled in size.
Preheat oven to 450 F. Roll dough out into a pizza crust shape. Spread on several tablespoons of thickened teriyaki sauce, and add other toppings. Bake for 10 - 15 minutes, or until golden brown and cheese is melted and bubbling.
VARIATIONS & FUN TIPS
- You can sprinkle sesame seeds on top of the pizza, or mix a few tablespoons of them into the crust for some extra flavor and crunch.
- The sauce can be thickened in a microwave. If you use this method, don't leave the sauce unattended because it can burn easily. Mix the ingredients in a microwave safe container, and cook on high power for 20 - 60 seconds, or until it starts to bubble. Take it out and stir it. If it hasn't thickened enough, microwave it until it bubbles again, then stir it.
- Once the chicken is cooked and has cooled for about 5 minutes, push it to one side of the skillet. Put the onion and pepper in the skillet, keeping them separate from the chicken and each other. Toss them around a bit to coat them with any leftover sauce in the pan. Keeping the toppings separate makes it easier to layer them on the pizza. I tend to put them on in this order: onions, peppers, chicken. If you don't care about this, then feel free to mix the toppings together.
- Leftover sauce and toppings can be saved for another pizza, or served on top of rice or noodles.
1 cup warm water
2 tsp. honey
1/8 tsp. ginger
2 - 4 cups flour
2 tsp. sesame oil
4 tsp. olive oil
3/4 tsp. salt
1/4 cup cornmeal
1/2 tsp. granulated garlic or garlic powder
1/2 tsp. onion powder
Combine yeast, water, honey and ginger in large bowl. Allow to sit for 10 minutes. Add 2 cups of flour and the rest of the ingredients. Mix well, adding more flour (1/2 cup at a time) as needed until a soft dough forms. Knead the dough several times, adding small amounts of flour until the dough is no longer sticky. Coat the dough with a little olive or sesame oil and place in a large bowl. Cover and let rise for 15 to 30 minutes, or until doubled in size.
Preheat oven to 450 F. Roll dough out into a pizza crust shape. Spread on several tablespoons of thickened teriyaki sauce, and add other toppings. Bake for 10 - 15 minutes, or until golden brown and cheese is melted and bubbling.
VARIATIONS & FUN TIPS
- You can sprinkle sesame seeds on top of the pizza, or mix a few tablespoons of them into the crust for some extra flavor and crunch.
- The sauce can be thickened in a microwave. If you use this method, don't leave the sauce unattended because it can burn easily. Mix the ingredients in a microwave safe container, and cook on high power for 20 - 60 seconds, or until it starts to bubble. Take it out and stir it. If it hasn't thickened enough, microwave it until it bubbles again, then stir it.
- Once the chicken is cooked and has cooled for about 5 minutes, push it to one side of the skillet. Put the onion and pepper in the skillet, keeping them separate from the chicken and each other. Toss them around a bit to coat them with any leftover sauce in the pan. Keeping the toppings separate makes it easier to layer them on the pizza. I tend to put them on in this order: onions, peppers, chicken. If you don't care about this, then feel free to mix the toppings together.
- Leftover sauce and toppings can be saved for another pizza, or served on top of rice or noodles.