Teriyaki Chicken Pizza

Teriyaki Chicken Pizza
40 (6-inch) pizzas, 1 serving each


Ingredients Weights Measures
KRAFT CATALINA Dressing 1 lb. + 12 oz. 3-1/3 cups
soy sauce 14 oz. 1-2/3 cups
boneless skinless chicken breasts, cooked, cut into thin strips 5 lb. about 20 each
Frozen individual pizza crusts (6 inch), thawed - 40 each
olive oil 4 oz. 1/2 cup
Canned crushed pineapple, drained 2 lb. 2-1/2 cups
red peppers, cut into julienne strips 2 lb. + 8 oz. 10 each
green onions, sliced 6 oz. 1-2/3 cups


MIX dressing and soy sauce with wire whisk until well blended. Toss chicken with 3 cups of the dressing mixture (or 1 Tbsp. for trial recipe). Cover and refrigerate until ready to use. Refrigerate remaining dressing mixture separately until ready to use.

FOR each pizza: Place 1 pizza crust on parchment-lined sheet pan; brush with 1/2 tsp. oil. Top with 2 tsp. of the dressing mixture, spreading to within 1/2 inch of edge of crust. Spoon 1 Tbsp. of the pineapple evenly over crust. Starting at center of crust, arrange about 6 chicken strips and 6 pepper strips in alternating rows over pineapple; sprinkle with 2 tsp. onion.

BAKE at 425°F-conventional oven for 10 to 12 minutes or until pizza is heated through and crust is golden brown.

Kraft Kitchens Tips

To add spice to the pizza, toss chicken strips with DURKEE Hot Sauce before arranging on crust, using 1/4 cup of sauce for every pound of chicken.
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