Easy Teriyaki Chicken Pizza

This Teriyaki Chicken Pizza recipe is loaded with tender chicken, fresh broccoli, spring onions, crispy bacon, and melty mozzarella cheese, all topped with that distinctively sweet yet savory teriyaki sauce we love.

Love teriyaki flavors? Try this steak and rice recipe too!

Recipe Overview

This pizza brings together sweet-savory teriyaki sauce, tender chicken, fresh broccoli, crispy bacon, and ooey-gooey mozzarella, all baked on a crisp homemade or store-bought crust. It's a perfect mix of Asian-inspired flavor and classic pizza comfort - ideal for a lazy weeknight, casual get-together, or last-minute dinner when you want something tasty with minimal fuss.

Ingredients

The exact ingredient measurements are in the recipe card at the bottom of this post. Here’s an overview of what you need to make this easy pizza:

• Pizza dough - homemade pizza dough or store-bought; makes a crisp, golden crust.
• Teriyaki sauce - the foundation of flavor: sweet, savory, and a bit tangy.
• Cooked chicken - use rotisserie or leftover chicken for easy prep and protein.
• Crispy bacon, crumbled - adds smoky crunch and balances the sweet sauce.
• Broccoli florets - bring freshness, color, and a pop of veggie goodness.
• Cherry tomatoes (halved) - optional, but their acidity brightens and balances flavors.
• Shredded mozzarella cheese - melts beautifully and gives that classic pizza pull.
• Optional toppings: Leftover pork, corn (fresh or canned), pineapple (if you like a sweet-savory twist like in our 3-ingredient Hawaiian Pork Tenderloin recipe), shredded seaweed (for a Japanese street-food vibe), or any mix-and-match toppings you love.

How to Make Teriyaki Chicken Pizza

Making this pizza is quick and straightforward, especially if you're using cooked chicken and store-bought dough. Here's how to bring it together:

1. Prepare the Dough & Preheat the Oven: If your pizza dough has been refrigerated, let it come to room temperature so it stretches easily. Preheat the oven to 450°F.
2. Cook the Bacon and Broccoli: In a large skillet, cook the bacon until crisp; crumble and set aside. In the same skillet, sauté the broccoli florets for 1-2 minutes, just until they turn bright green.
3. Shape the Dough: Stretch the dough gently into a circle and place it on a sheet pan or pizza pan. If using a pizza peel or stone, dust it with coarse cornmeal (or flour) before stretching the dough to prevent sticking.
4. Assemble the Pizza: Brush the dough with teriyaki sauce. Leaving a 1-inch border, layer on the cooked chicken, crumbled bacon, broccoli, and cherry tomatoes. Sprinkle with mozzarella and season with salt and pepper.
5. Bake: Transfer the pizza to the oven and bake until the crust is golden and the cheese is melted and bubbly.
6. Finish & Serve: Garnish with sliced green onions or red pepper flakes, if desired. Slice into wedges and serve warm.

A Note About the Dough

Let's talk about the dough for a moment. Homemade pizza dough is always wonderful - and if you make a batch or two ahead and freeze it, you'll have a quick-start option ready whenever the craving hits.

But on busy nights, store-bought dough is a lifesaver and works beautifully here. I often reach for Trader Joe's refrigerated dough (both the white and whole-wheat versions). It's easy to find, affordable, and consistently reliable.

The key to success with store-bought dough is simple: Let it come to room temperature before stretching.

Cold dough resists shaping and springs back, but room-temperature dough relaxes, stretches easily, and gives you a lovely crust whether you're using a sheet pan, pizza pan, or stone.

Serving Suggestions

This pizza is satisfying all on its own, but here are some simple sides that pair beautifully with the sweet and savory teriyaki flavors:

• Asian-style chopped salad with cabbage, carrots, and a sesame-ginger dressing
• Steamed or roasted broccoli to echo the toppings on the pizza
• Fresh fruit salad (pineapple or mango works especially well)
• Edamame sprinkled with flaky salt
• A light cucumber salad for brightness and crunch
• Simple green salad with a citrus or rice-vinegar vinaigrette

For serving, finish the pizza with a drizzle of extra teriyaki sauce, green onions, or a sprinkle of toasted sesame seeds.

Variations & Customizations

This recipe is incredibly adaptable. Here are a few tasty ways to switch it up:

Protein Swaps

• Use leftover pork, rotisserie chicken, grilled chicken, or even shredded beef.
• For seafood lovers, shrimp works beautifully.
• For a vegetarian version, try tofu, tempeh, or a store-bought plant-based chicken alternative.

Veggie Add-Ins

• Bell peppers (thinly sliced)
• Mushrooms
• Corn (fresh, canned, or frozen)
• Red onion
• Pineapple for a Hawaiian-teriyaki combination
• Jalapeño slices for a little heat

Sauce Variations

• Mix teriyaki sauce with a little BBQ sauce to create a smoky-sweet combo.
• Add a thin layer of cream cheese beneath the toppings for extra richness (popular in some fusion pizzerias).

Crust Options

• Traditional pizza dough
• Naan or flatbreads for "personal pizzas"
• Pre-baked crusts for ultra-fast assembly
• Cauliflower crust for a gluten-free option

Make-Ahead, Storage & Reheating Tips

Make Ahead

• Prep toppings (chicken, bacon, broccoli) up to 2-3 days in advance.
• Pre-shred the cheese and store in an airtight container.
• Assemble the pizza just before baking for best crust texture.

Storing Leftovers

• Refrigerate leftover slices in an airtight container for 2-3 days.
• Avoid freezing assembled pizza - the texture becomes soggy - but you can freeze leftover cooked chicken or bacon.

Reheating

• Reheat in a 400°F oven for 5-7 minutes or until hot and crisp.
• Air fryer works extremely well: 375°F for 3-4 minutes.
• Microwave only if needed - it heats quickly but softens the crust.

Recipe FAQs

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