Recipe: Teriyaki pizza
A culinary mashup found on pizza menus throughout Japan.
Long before the ramenburger or the matcha croissant there was teriyaki pizza, an East-meets-West hybrid destined to become a staple of delivery menus across the country. Who would have thought pizza topped with chicken in a sweet and ever-so-slightly salty sauce would have proved so popular?
Teriyaki sauce is a combination of soy, mirin and sugar. In Japanese cuisine it’s traditionally paired with chicken (see our recipe for teriyakidon) or sometimes blue fish. It’s also delicious on baby potatoes or as a tare for meatballs.
This recipe for teriyaki pizza doesn’t require a great deal of time in the kitchen. We used a bread machine, but you can knead the pizza dough by hand if you’re so inclined.
To prevent the topping from being too dry, we recommend a dressing of yuzukosho mixed with olive oil and lemon juice when pizza comes out of the oven.
Ingredients (for 6 people/3 square pizzas)
- 280 g of hard wheat flour
- 15 g of butter
- 180 ml of cold water
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 teaspoon of dry yeast
- 3 – 4 tablespoons of mayonnaise
- 1/2 tablespoon of soy sauce
- 300 g of chicken thigh
- 2 tablespoons of sake
- 2 tablespoons of soy sauce
- 2 tablespoons of mirin
- 100 g of eringi mushrooms and maitake mushrooms
- 150 – 200 g of shredded cheese
- 1 cup of thinly cut nori (3 – 4 cm length, 1 mm thin)
- 1 teaspoon of yuzukosho
- 1 tablespoon of olive oil
- 1 tablespoon of lemon juice
Prepare the sauce and topping first.
Mix the mayonnaise and soy sauce together in a small bowl. Tear apart the mushrooms with your hands. This shouldn’t be difficult if you’re using eringi mushrooms and maitake mushrooms. Otherwise, slice whatever you use thinly.
Remove the skin from the chicken thighs, slice the chicken into pieces 1 – 1.5 cm thick and then again into bite sized pieces. Evenly sprinkle 2 pinches of salt across the surface of the chicken, wait for 5 minutes and then remove any excess liquid with a paper towel. Place a frying pan with 1 tablespoon of vegetable oil on the medium heat and sauté the chicken for 2 minutes. Once the pieces have browned, turn them over then sauté another 2 minutes with the lid on. Next, remove any liquid remaining in the frying pan with paper towel. Mix the sake, soy sauce and mirin in a small bowl, then pour the mixture into the pan. Turn the chicken over frequently until the sauce has reduced.
Next, prepare the pizza dough. We used a bread maker to mix the ingredients, following the machine’s instructions. If you don’t have a bread maker, you’ll need to modify the ingredients and knead the dough by hand.
Once the dough is ready, lay it out on a wooden board coated in a thin layer of flour to prevent the dough from sticking. Separate the dough into 3 even portions, then use your hands to work the dough into smooth and round balls. Set them 10 cm apart on the board then cover with a slightly damp tea towel. Allow the dough to sit for 10 – 15 minutes. Use a rolling pin to flatten the dough into rectangles 2 mm thick and 25 cm x 15 cm. Do this on a sheet of backing paper. Lastly, puncture each rectangle roughly with a fork.
Now it’s time to dress the pizza with its topping. Coat the dough with a thin layer of the mayonnaise and soy sauce. Next, add the teriyaki chicken then the mushrooms. Finally, sprinkle the shredded cheese evenly onto the top of each pizza. Bake them at 200℃ preheated for 12 – 15 minutes.
Serve the pizza with nori as a garnish. Add yuzukosho dressing and serve.