Teriyaki BBQ Chicken Pizza

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

The flavors of BBQ have infiltrated menu items not normally associated with the cooking style. Pizza topped with barbequed chicken is a customer favorite in several casual chains. Chef McLester adds a good helping of Tabasco sweet and spicy pepper sauce to the topping ingredients for extra zing.

Ingredients

1 tsp. minced garlic
1 tsp. minced ginger
1/2 cup favorite BBQ sauce
1/4 cup teriyaki basting sauce
3 tbsp. sweet & spicy pepper sauce
2 tbsp. orange juice
2 tbsp. soy sauce
1 tbsp. lime juice
1 tsp. honey
8 oz. chicken breast, sliced into strips
2 tbsp. peanut oil
12 oz. prepared pizza dough
2 tbsp. cornmeal
2 cups shredded part-skim mozzarella cheese
1/4 cup broccoli, small florets, blanched in salted water
1/4 cup red bell pepper strips
1/4 cup purple cabbage, cut into thin ribbons
2 tbsp. chopped scallions

Steps

  1. Preheat oven to 425°F. In saucepot over med. heat, sauté garlic and ginger lightly. Stir in BBQ sauce, teriyaki sauce, pepper sauce and orange juice; set aside.
  2. Combine soy sauce, lime juice and honey for marinade; pour over chicken breast and marinate 20 min.
  3. In sauté pan, heat peanut oil. Add chicken; sauté over high heat until almost cooked through. Remove from heat.
  4. On flat work surface, flatten pizza dough into a 14-in. circle, leaving a 1/2-in. raised rim around the edge.
  5. Place dough circle on a wooden pizza peel sprinkled with cornmeal. Spread an even layer of reserved sauce mixture on dough, then a layer of mozzarella cheese. Distribute chicken, broccoli, red peppers and cabbage on top of cheese.
  6. Bake 12 to 15 min. until crust is golden brown. Remove from oven and top with scallions. Cut into wedges to serve.
Source: Jud McLester for McIlhenny Company/TABASCO brand products

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources