Shelly's Recipe

BBQ TERIYAKI CHICKEN GRILLED PIZZA

Category: Sandwiches I

12 oz boneless chicken breasts or thighs, skin removed if desired
1 1/2 cup Mr. Yoshida Original Gourmet Sauce - Sweet Teriyaki, divided
1 1/2 cup Jack Daniel inchs Grilling Sauce - Spicy Western Char grill, divided
1 tsp kosher salt
1 tsp Chinese Five Spice (found in the spice section of the grocery store)
2 lbs thawed frozen bread dough
1 1/2 cups grated mozzarella cheese
1/2 cup bean sprouts
2 chopped scallions - white and green parts
2 tbsp toasted sliced almonds
1/2 cup chow mien noodles
1/2 cup chopped cilantro

Place chicken in a large resealable bag and put half the Mr. Yoshida Teriyaki and the Jack Daniel inchs Grilling Sauce over chicken. Seal bag and turn to coat. Let marinate in refrigerator or ice chest for 30 to 60 minutes.

While chicken is marinating, preheat a grill to medium/high heat with direct and indirect zones according to manufacturer inchs instructions.

Remove the chicken from the marinade and evenly season with salt and Chinese Five Spice. Place on the grill over medium/high direct heat. Grill about 6 minutes on each side, turning once or until juices run clear.

Meanwhile, in a small barbeque saucepan, bring the remaining teriyaki and grilling sauce to a boil over direct heat, then remove to the indirect heat to simmer, stirring occasionally. If your barbeque has a side burner use that instead to bring the sauce to a boil.

Once chicken is done, remove to a work surface and let rest for 5 minutes. Coarsely chop the chicken. Chicken and sauce can be made two days in advance if desired. Bring to room temperature before use.

Slice each loaf of thawed bread in half and shape into a nine-inch pizza. It does not need to be a perfect circle - a rustic look is desirable, and this step can be done in advance. Place on parchment paper if making the pizza rounds in advance; wax paper will make the dough stick to the paper.

Work with one or two crusts at a time. Place on grill and cook over direct heat, covered, for about 3 minutes or until the underside is marked and crisp. If the dough puffs up, do not be alarmed; it will deflate. Turn crust over and move to the indirect side of the grill.

Working quickly, top each pizza with about 3 tbsp of sauce from recipe above. Evenly divide the remaining ingredients and place in the flowing order on the pizza: cheese, chicken, sprouts, scallions, almonds, noodles, and cilantro. Place dressed pizza back over direct heat and cook for about 3 to 5 minutes, or until cheese is melted and bottom is crisp. Remove to a work surface and cut into six pieces.