Best Teriyaki Chicken Pizza – 7 Irresistible Topping Ideas

You know those nights when pizza just sounds good — but the same old slice doesn’t cut it? That’s where this teriyaki chicken pizza comes in. It’s got the crispy crust you love, but instead of red sauce, we’re talking sweet, savory teriyaki glaze, juicy chicken, melted cheese, and toppings that hit in all the right ways.

I’m Josie Thompson. I’ve been in kitchens for years, but honestly, this kind of recipe? It’s the reason I love what I do. It’s simple, it’s bold, and yeah — a little unexpected. But once you try it, you’ll wonder why you didn’t think of it sooner.

And hey, if you like things spicy, check out our bold and flavorful spicy teriyaki chicken variation. It’s got some real heat.

Best Teriyaki Chicken Pizza – 7 Irresistible Topping Ideas

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• Author: Josie Thompson
• Total Time: 34 minutes
• Yield: 1 (12-inch) pizza 1x

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Description

This Teriyaki Chicken Pizza is the perfect fusion of East-meets-West comfort food. Think crispy pizza crust, sticky-sweet teriyaki glaze instead of tomato sauce, juicy shredded chicken, gooey mozzarella, and toppings like red onions, pineapple, and green onions that bring contrast and freshness. It’s bold, it’s simple, and totally addictive — the kind of homemade pizza that feels just a little bit special without a lot of work.

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Ingredients

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•  ball pizza dough (about 12 oz), room temperature

• 1 cup cooked chicken, chopped or shredded

• ½ cup thick teriyaki sauce

• 1½ cups shredded mozzarella cheese

• ¼ cup thinly sliced red onion

• ⅓ cup pineapple chunks (optional, pat dry)

• 1 tablespoon chopped green onions

• 1 teaspoon sesame seeds (optional)

• 1 tablespoon olive oil (for brushing crust)

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Instructions

• Preheat and prep dough: Let your pizza dough sit at room temperature for 20 minutes. Meanwhile, preheat your oven to 475°F. Prepare a pizza stone or line a baking sheet with parchment paper.

• Shape and oil: Stretch the dough into a 12-inch round or rustic shape. Brush the edges with olive oil for a golden crust.

• Add sauce and chicken: Spread ½ cup teriyaki sauce evenly over the dough, leaving a border. Toss cooked chicken with a bit of extra sauce and layer it evenly across the pizza.

• Top with cheese and extras: Sprinkle mozzarella cheese on top. Add red onion slices and optional pineapple chunks. Don’t overload — keep toppings balanced.

• Bake: Place the pizza in the oven and bake for 12–14 minutes, rotating once if needed. Pizza is done when the crust is golden and cheese is bubbling.

• Garnish and serve: Let pizza rest for a few minutes. Sprinkle with green onions and sesame seeds before slicing and serving.

Notes

• Want it spicy? Add fresh or pickled jalapeños before baking.

• Cheese tip: Mozzarella is best for melt and balance, but a touch of smoked gouda adds a unique twist.

• Storage: Store cooled leftovers in the fridge for up to 3 days, or freeze slices with parchment and foil for up to 2 months.

• Reheating: Use a skillet with a lid for crispy crust or reheat in the oven at 375°F for 8–10 minutes. Avoid the microwave if possible.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Quick & Easy Meals
• Cuisine: Fusion (Japanese-American)

Nutrition

• Serving Size: 1–2 slices
• Calories: ~280 per slice (1/8 pizza)
• Fat: ~11g
• Carbohydrates: ~30g
• Protein: ~16g

What Is Teriyaki Chicken Pizza?

What Makes It Different?

First off, this isn’t your regular pizza. There’s no tomato sauce. You start with a base of teriyaki chicken pizza glaze — made with soy sauce, garlic, ginger, and something sweet like honey or brown sugar. It’s thick, sticky, and coats the chicken in flavor.

Then that chicken goes on a crust. Add cheese, maybe some sliced red onion or bell pepper, and let it bake until the edges crisp and the sauce bubbles under the cheese. Every bite of this teriyaki chicken pizza is packed with that balance of sweet, salty, and savory — nothing boring here.

East Meets West, in the Best Way

This pizza brings together two comfort foods from different sides of the world. You’ve got Japanese teriyaki, Italian-style dough, and the kind of topping freedom that only pizza night brings. It’s fusion, sure — but it doesn’t feel forced.

Want more ways to use these flavors? Our teriyaki chicken wings are another hit around here.

Let’s be honest — making teriyaki chicken pizza at home isn’t about having a restaurant-style kitchen. It’s just about pulling together the right ingredients that actually taste good together. You’re not trying to impress a food critic here. This is comfort food — bold flavor, crispy crust, and just the right amount of toppings so every bite actually tastes like something.

Here’s What You’ll Need

A Quick Word on the Chicken

You want it cooked before it goes on the dough. Raw chicken = bad pizza. I usually pan-fry mine with a little teriyaki glaze for flavor, then slice it thin. You can use breast, thigh, whatever — just make sure it’s juicy and not dry.

Sauce Tips

If you’re using store-bought teriyaki sauce, read the label. Some are basically sugar water. Look for one with garlic or ginger listed up top. Better yet, make your own — it’s just soy sauce, brown sugar, garlic, ginger, and a splash of rice vinegar thickened with cornstarch. Easy.

Oh — and if you’re into these flavors but want something snacky, try these pineapple teriyaki chicken meatballs. They use almost the same ingredients.

How to Make Teriyaki Chicken Pizza (Step-by-Step)

I won’t lie — the first time I made teriyaki chicken pizza, I had zero expectations. I threw it together with leftover chicken and store-bought dough, and somehow, it became one of my favorite dinners to make. It’s simple, flavorful, and yeah — kind of addictive once you get it right.

This isn’t about perfection. It’s about good food, made at home, no stress.

Step 1: Let the Dough Breathe

Take your dough out of the fridge and leave it on the counter for 20-ish minutes. Cold dough doesn’t like to stretch, and trust me, you don’t want to wrestle it. I’ve rushed this part before and ended up with a thick, stubborn crust.

While it’s resting, preheat your oven to 475°F — or higher, if yours goes hotter. If you’ve got a pizza stone, great. If not, a baking sheet with parchment works just fine.

Shape the dough into a 12-inch round or whatever shape you like. I usually go for “rustic,” which is just my way of saying lopsided.

Step 2: Sauce + Chicken = Core Flavor

Spoon on ½ cup teriyaki sauce — just enough to coat, not drown. Spread it out gently with the back of a spoon. Leave a little crust edge bare so it doesn’t burn or bubble over.

Take your cooked chicken — shredded, chopped, whatever you’ve got. I usually toss it in a splash of teriyaki sauce before layering it. That sticky-sweet glaze soaks into the crust and gives the whole teriyaki chicken pizza that bold, unmistakable flavor.

Scatter it evenly. Don’t clump. You want a little chicken in every bite.

Step 3: Add Cheese and Extras

Now grab your mozzarella — about 1½ cups shredded. Sprinkle it all over, but don’t pack it too heavy. I’ve overdone it before, and the cheese just slides right off when you cut it.

Toss on your thin red onion slices. Adds a little bite and color. Pineapple? If you’re into it, go for ⅓ cup — just pat it dry first. Waterlogged fruit will ruin your crust.

Sometimes I add mushrooms, or sliced bell peppers. If I’m feeling bold, jalapeños. But don’t overload. You’re still making teriyaki chicken pizza, not topping overload night.

Step 4: Bake It Hot, But Keep an Eye Out

Slide your pizza onto the middle rack and let it bake for 12 to 14 minutes. The crust should be golden, the cheese bubbling, and maybe a little browned in spots — that’s when you know it’s good.

If your oven runs uneven (like mine), rotate it halfway through. And don’t open the door every two minutes. I’ve done that — it just drops the heat and slows everything down.

Step 5: Don’t Skip the Finish

Let it cool for a couple of minutes once it’s out. The cheese settles, and you won’t torch your tongue. Then sprinkle on green onions and a few sesame seeds if you’ve got them.

Now slice it. Grab a piece. And if this is your first teriyaki chicken pizza, I won’t be surprised if you make it again next week. I did.

Still hungry? The same glaze hits different on these Air Fryer Teriyaki Chicken Thighs — more snacky, same punch.

Best Toppings for Teriyaki Chicken Pizza

If you’re making teriyaki chicken pizza, you already know it’s not your basic pepperoni night. The whole point is layering flavor — sweet, salty, savory, and sometimes a little heat. But it’s easy to go overboard. I’ve done it. Too many toppings and you lose what makes this pizza work: balance.

Let’s walk through the best ways to top your teriyaki chicken pizza without drowning it.

What I Always Use (and Why)

The must-haves? Chicken. Teriyaki sauce. Mozzarella. That’s the core. But everything you build around that should either brighten the flavor, add contrast, or give texture.

• Red onions – Thin slices give a pop of sharpness that balances out the sweetness from the glaze.
• Green onions – Fresh, added after baking. They bring a little bite and color, and honestly, they just make the pizza look good.
• Pineapple chunks – Yeah, I know. Controversial. But that sweet bite works, especially on a salty crust with saucy chicken. Just dry them off first. Nobody wants watery teriyaki chicken pizza.
• Sesame seeds – Optional, but I like the nutty crunch they add on top. Toasted is even better.
• Jalapeños (fresh or pickled) – Totally optional, but if you’re into heat, this works. That little kick with the sweet glaze? Big yes.

Toppings I’ve Tried (and Sometimes Regretted)

• Mushrooms – Can work, but too many and you get soggy crust.
• Bell peppers – Thin slices are fine. Just don’t overload.
• Cheddar or gouda – I’ve done a mozzarella-cheddar blend. It was okay, but mozzarella really lets the teriyaki shine. Gouda works better if you want a smoky twist.
• Bacon – Honestly? Yes. Crispy bacon adds salt and crunch. But again, go light. It can steal the spotlight from the chicken.

What NOT to Do

Here’s where I went wrong the first few times:

• Too much sauce – Makes it wet and heavy. Stick to ½ cup, max.
• Over-cheesing it – I know it’s tempting, but 1½ cups is your ceiling.
• Raw vegetables that release water – Like zucchini or tomatoes. They just mess with the crust texture.

Remember, the star here is the teriyaki chicken pizza itself. Everything else should just support the flavor — not compete with it.

If you’re looking to try a different version with a twist, check out the Panda Express Teriyaki Chicken — they’ve got the same ingredients

The CDC encourages choosing toppings that support a balanced diet — so even when building something bold like teriyaki chicken pizza, you can still keep nutrition in check without losing flavor.

How to Store and Reheat Teriyaki Chicken Pizza

Okay, so let’s say you didn’t eat the whole thing. That happens… rarely. But it happens. Leftover teriyaki chicken pizza is totally worth saving — as long as you don’t mess up the way you store or reheat it.

Because dry crust? Rubbery cheese? That’s not the pizza we signed up for.

Let it cool before stashing

Don’t toss hot slices straight into a container. I’ve done that. Steam builds up, crust turns to mush. Let the pizza cool — not cold, just no longer steamy.

Then, grab a sheet of parchment, lay it between slices, and toss everything into an airtight container. Teriyaki chicken pizza holds up well like that in the fridge for about 3 days. Past that, the glaze starts to break down and things get a little… weird.

Freezing? Yep, that works too.

If you’re thinking long term, wrap individual slices in parchment first, then foil, then a zip-top freezer bag. Don’t skip the double-wrap — freezer burn ruins a good thing fast.

They’ll stay decent for about two months. I’ve gone longer, but I wouldn’t recommend it. Teriyaki chicken pizza deserves better than frostbite.

Reheating without ruining it

Microwave? I mean… yeah, you can. But should you? No. You lose the crisp, and the cheese just gets chewy in the worst way.

So, what works?

The skillet trick is my go-to. Heat a pan on medium, no oil, and drop in your slice. Cover it with a lid or foil. A few minutes later — boom, crispy crust, melty top, still tastes like pizza.

Oven method? Set it to 375°F, toss the pizza on a baking sheet (or straight onto the rack if you’re living dangerously). Ten minutes max. Keep an eye on it, especially if you’re reheating two or three slices at once.

You could also use a toaster oven if that’s more your vibe. Just don’t stack the slices or they’ll steam instead of crisp.

And yeah… cold works too

I know some folks are picky, but I’ll be real with you: cold teriyaki chicken pizza straight from the fridge the next day? Kinda hits different. That glaze firms up, the crust holds, and it’s honestly perfect with a late-night soda or iced coffee. I don’t judge.

According to the USDA food safety guidelines, letting cooked foods cool properly before refrigeration helps prevent moisture buildup and bacterial growth — something to remember when storing leftover teriyaki chicken pizza.

FAQs

Conclusion

I didn’t plan to fall for this one, honestly. But teriyaki chicken pizza kinda crept into my regular rotation. It wasn’t one of those fancy test recipes. I just threw it together once when I had random stuff in the fridge — and somehow, it just worked.

Since then, I’ve probably made it a dozen times. Maybe more. Sometimes I go big with toppings, sometimes I keep it super basic — just sauce, chicken, cheese. Either way, the flavor shows up.

And look, I know it sounds like one of those recipes that tries too hard. Sweet teriyaki with mozzarella? Sounds weird on paper. But the second you pull it out of the oven, slice into it, get that sweet-salty bite with the crispy crust underneath? Yeah. It’s got something.

It’s not traditional. It’s not trying to be. Teriyaki chicken pizza is just pizza that went off-script and ended up tasting better than expected.

I’ve made it with friends over, made it solo on a Tuesday night, even made it cold and reheated two days later. Every version still hit the spot.

If you try it — great. Make it your way. Add your own twist. But if you stick to the basics? You’ll be surprised how good it turns out.

Oh — and if you want something snacky with the same vibe, go for the air fryer teriyaki chicken. Super easy, same flavor bomb.