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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources