One Of My Favourite Pizza …… Japanese Teriyaki Chicken Pizza



Pizza is always one of my favourite comfort food though I don’t prepare it very often because I hate the long proofing time.. I am rather impatience. The last pizza I prepared was a vegetarian pizza months ago when I was having my 2 months’ vegetarian diet.  Yesterday, as I have to do my weekly marketing,  I thought I might as well prepared some pizza dough and let it proofed while I was doing my marketing.  I have prepared the dough in the morning and while I was doing my marketing, I saw some stalls selling teriyaki chicken and  it reminded me of the Japanese style of pizza that I liked. It is a type of pizza that topped with mayonnaise and comes with a variety of pizza toppings. Therefore, I have decided to prepare teriyaki chicken pizza…



Servings : 6-8 persons ( one 42cm x 32 cm baking tray size pizza)


For Dough

  • 500 grams of plain flour
  • 30 grams of butter/cooking oil/olive oil
  • 250 grams of water
  • 1 eggs
  • 1 tablespoon of yeast
  • 1 teaspoon of salt


Teriyaki Chicken

  • 2 chicken drumstick meat
  • 3 tablespoons of teriyaki sauce
  • 2 tablespoons of Japanese rice wine (Mirin)
  • 2 tablespoons of Japanese light soya sauce (Shoyu)


Teriyaki pizza sauce and pizza toppings (quantity depends on individual likings)

  • 2 cups of shredded mushrooms (optional and any type will do)
  • 2 cups of shredded cabbage
  • 3 tablespoons of teriyaki sauce
  • 3 tablespoons of Japanese rice wine
  • 3 tablespoons of Japanese light soya sauce
  • 1 tablespoon of sugar 

Pizza toppings and assembly

  • 1.5 cups of mozzarella cheeses or shredded cheddar cheeses
  • 2-3 sheets of Nori, Japanese seaweeds _ cut into thin strips
  • 1/2-1 cup of mayonnaise.



Preparing the dough


  • In a big mixing bowl, place all materials except butter and use a dough hook and knead until smooth. Add in butter and continue to knead until the dough is smooth. Let it proof for at least 1 hour or until the dough size double. Use a cling wrap or a wet towel to cover the top. (For this illustration, I have prepared this in the morning and went for my weekly marketing. When I returned home in the early afternoon, I keep my dough in the fridge and take the dough out for baking just before the dinner.)

Preparing the Teriyaki Chicken


  • Marinate the chicken with Japanese rice wine, light soya sauce and teriyaki sauce. Grilled in the mini oven or Asian toaster for 15 minutes (or conventional oven at 150 degree) for each side. If there are meat juices secreted and left in the tray, keep it for the preparation of teriyaki pizza sauce. Let it cool and chopped into small chunks or pieces. Set aside for later assembly.


Preparing teriyaki pizza sauces


  • In a sauce pan, add in 1.5-2 cups of meat juice from grilling the chicken (if no meat juices – just used plain water), Japanese rice wine, Japanese light soya sauce, teriyaki sauce, sugar. Bring to boil and add in mushrooms and cabbage. Simmer until the vegetables are soft, cool and set aside for later assembly. It should not be overly watery. If too watery, you can either strain or add more vegetables.  

Baking and Layering the Pizza


  • Pre-heat the oven to 190 degree Celsius. Get ready 2 pieces of non stick baking paper (46cm x 36 cm – slightly larger than the baking tray). 

  • Take the dough out, punch and lightly knead the dough until smooth. Place the dough on top of one piece of baking paper, use a rolling pin to lightly flatten it. Put another piece of baking paper on top of the dough, use the rolling pin to roll the dough following the shape (rectangular shape) of the tin. Ensure that the thickness are as even as possible. You can either do this in the flat table top or directly on the baking tin. For me, I placed the dough on top the table top, rolled it to a rectangular shape and transfer to the baking tin. However, you may need to roll again near the the corner. Take away the baking paper on the top and use a fork to make some holes in the dough.


  • Bake the dough in the pre-heated oven for about 10-15 minutes or when the colour of the dough have turned slight brownish. Take out the baked dough, spread the teriyaki sauce (cabbage, mushroom and some sauce as prepared above) on top of the dough. Add the chopped teriyaki chicken and sprinkle shredded cheddar cheese/mozzarella cheese on top  of the chicken.


  • Put the pizza back to the oven and baked for another 10-15 minutes or when the cheese become bubbly. Take out the pizza, topped with some mayonnaise  and sprinkle sparingly with the chopped Japanese seaweed or Nori. Best served when hot.



I love teriyaki because it is slightly sweet and its unique soya sauce aroma. It may be unusual for Western Pizza to top with mayonnaise and seaweed, however, that really create a difference in taste and such combination is relatively common in Japanese style pizzas.


The recipes have many variations. The pizza dough is a basic pizza dough and of course you can use your favourite dough recipe or buy the ready made pizza dough. Whether you like it thin or thick is up to you to roll your dough. I prefer a rectangular shape as it is easier to serve my guest but you can always use your favourite round pizza pan or pizza stone. If you are concerned about having cabbage with pizza, try substitute cabbage with onions, Types and quantity of cheeses, mushrooms, chicken cuts and other side ingredients are all up to you to change and tailor to meet your families taste buds. Of course, don’t change the “teriyaki’ sauce and chicken, otherwise, it will not be qualify as “teriyaki chicken” pizza! Hope you like the post today, cheers.


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4 thoughts on “One Of My Favourite Pizza …… Japanese Teriyaki Chicken Pizza

  1. Wow, this is really striking and so different from my usual choice of spinach and goat’s cheese!

    Thanks so much for linking up with #recipeoftheweek – I’ve Pinned this post and there’s a fresh linky live on the blog now. Hope you join in! x

  2. Pingback: Update Recipe Index (19.11.2013) | GUAI SHU SHU

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