Japanese chicken teriyaki pizza
About Japanese chicken teriyaki pizza
This time is about Japanese chicken teriyaki pizza. I think most people like pizza, but how about you? As my son loves pizza a lot, we regularly order delivery pizzas and enjoy them very much. The pizza dough and sauce are delicious and I’m usually very satisfied.
However, the teriyaki chicken pizza is quite different from what I imagined, so I decided to make it myself. This recipe is a chicken teriyaki pizza that I would like to eat myself. My idea is that teriyaki and mayonnaise go well together, so I use mayonnaise instead of tomato sauce. As toppings, there are plenty of vegetables (such as onions, canned sweet corn, zucchini etc.), teriyaki chicken and cheese. And finally, sprinkle with finely shredded seaweed to complete. I think it’s a great success because every time I make it, my family eats it in a blink of an eye. There is a link about pizza, so if you like, click the button below.
Pizza dough
The recipe in this post also includes how to make a simple pizza dough which requires rising only once. Start by kneading the pizza dough, and it will complete in about two to two and a half hours, including rising time. However, it may be awkward if you are not used to it. You can also use ready-made pizza dough / crusts sold at supermarkets. If you just prepare toppings and bake, you can make a pizza quite quickly. I think it’s a good idea to make it from dough when you have time such as weekends.
In order to shorten the rise time of the dough, I do the following. Place the dough in a plastic container, cover it with a lid. In a slightly larger container pour warm water at about 50 C = 122F degrees, and float the container containing the dough. Then cover with a tea towel. This method doubles the pizza dough in about 30-40 minutes. If the water has cooled after about 20 minutes, replace it with warm water at 50 C / 122F degrees.
Oven temperature, number of pizzas
Regarding the oven temperature, I bake at 220C = 428F for 13-15 minutes. Normally, pizza is baked at a fairly high temperature (250 C = 482F degrees), but teriyaki chicken is easy to burn, so I bake it at a slightly lower temperature.
The recipe makes one pizza with a diameter of about 30 cm, but I think you can make two smaller pizzas with a diameter of about 20-21 cm. Arrange as you like.
Japanese chicken teriyaki pizza
Equipment
- One plastic container with a lid and one slightly larger container in which another can float.
- 1 x dough scraper 1 x bowl 1 x rubber spatula
Ingredients
- ** 200 gram Bread flour
- ** 1 teaspoon Instant dry yeast
- ** 10 gram Sugar
- ** 2/3 teaspoon Salt
- ** 1 tablespoon Olive oil
- ** 120-125 ml Water (35C / 98F degrees)
- 350-400 gram Boneless, skinless chicken thigh (cut into 2m cubes)
- 1 tablespoon Vegetable oil
- 3 tablespoon Japanese soy sauce
- 3 tablespoon Mirin
- 3 tablespoon Japanese sake or Chinese rice wine or sherry
- 1½ tablespoon Sugar
- 1/2 Midium size onion (thinly sliced)
- 100 gram Canned sweet corn kernel (drain the liquid)
- 150-200 gram Vegetables of your choice eg. Paprika, zucchini etc.
- 3-4 tablespoon Mayonnaise
- 100-150 gram Pizza cheese
- 2 teaspoon Olive oil
- a pinch of Salt & pepper
- 1 sheet Nori seaweed (shredded)
Instructions
- Put the ingredients for the pizza dough (flour, yeast, sugar, salt and olive oil) in a bowl. Salt and oil should not be placed next to the yeast. Then pour 35 C = 95F degrees of water around the yeast and sugar. Adjust the amount of water according to the flour used. First add less water amount and add more if necessary.
- Mix with a rubber spatula. When the whole is put together, knead it by hand and let it blend in, then take it out onto a work surface dusted with bread flour and knead it. At the beginning of kneading, it can be sticky and sticks to your hands, but it gradually comes together. If it is too sticky, add a small amount of flour. The texture of the dough should be moist. If you feel the dough is dry, add a little more water. Knead for about 10 minutes until the dough is elastic and the surface is smooth.
- When the dough is smooth, roll it into a ball and put it in a plastic container and cover with a lid. Float this in a slightly larger container containing 50 degrees of warm water and cover it with a tea towel. Let the dough rise until it doubles. If the water has cooled after about 20 minutes, replace it with warm water at 50 C / 122F degrees. It usually takes about 30~40 minutes. If rising dough at room temperature, it takes longer, depending on the room temperature. In that case, the guideline is to double the dough.
- While fermenting the pizza dough, prepare chicken teriyaki. Heat 1 tablespoon of oil in a frying pan over medium heat and add chicken. When the color of the meat changes into brown, cover and cook for 4 – 5 minutes or until chicken is cooked.
- Wipe off excess oil and fluid with a paper towel, add soy sauce, mirin, Japanese sake, sugar. Turn up the heat and stir regularly until the sauce becomes thick syrup. Remove from the frying pan and separate the chicken and the sauce.
- Preheat the oven to 220C=428F
- When the pizza dough has doubled, remove it from the container onto a floured work surface and press slightly to remove large bubbles and roll it again into a ball. Cover the dough with a tea towel and let it rest for about 15 minutes.
- After 15 minutes, lightly press the center of the dough to let air bubbles escape. Make a groove all around by pushing about 2 cm from the edge with your finger.
- Lift the dough and stretch it from the center to the outside while turning the dough. Then place the dough on the baking sheet lined with parchment paper and shape it into a circle with a diameter of 30 cm. If it is difficult, you can roll it out to a diameter of 30 cm with a rolling pin. Make some holes inside the groove with a fork to prevent bulging.
- Spread the mayonnaise and sprinkle half of the cheese on top.
- Top with onions, sweet corn, your favorite vegetables and teriyaki chicken. Then sprinkle the teriyaki sauce that you set aside and put the rest of the cheese on it.
- Finally, sprinkle a little salt, pepper and olive oil. Bake in a 220 C =428F degree oven for 13-15 minutes.
- Sprinkle shredded nori seaweed on top just before serving.
Notes
It’s very delicious, so please try it. Recently, I’ve been making more bread at home, so I’d like to share other recipes as well.
In relation to bread, the tomato bruschetta recipe is also easy and delicious, so if you like, click the link below.
Thank you for reading and Bon Appetit !
