(Yield: 4 (16-inch) pizzas)
2 cups, plus 1-2 cups Kikkoman teriyaki glaze
1 cup pizza sauce
4 (16-inch) pizza crusts
4 pounds precooked garlic or fajita chicken breast strips
1 red onion, halved and sliced
1 cup shredded carrots
1 cup sliced green bell peppers
1 cup sliced red bell peppers
2 cups canned pineapple tidbits, well-drained
48 oz. mozzarella cheese
Whisk together pizza sauce and 2 cups teriyaki glaze; spread on pizza crusts. Toss chicken with 1-2 cups teriyaki glaze, arrange on crusts. Scatter remaining ingredients evenly over crusts; bake following temperature and timing directions of crust manufacturer.
Great River Medical Center in Iowa.
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