Island Grilled Pizza

Island Grilled Pizza

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Prep:  20m  |  Cook:  25m  |  Total:  45m

Servings: 10


  • 1 red onion
  • 6 large shiitake mushrooms
  • salt and pepper, to taste
  • 2 boneless chicken breasts
  • 1 cup Soy Vay® Island Teriyaki Marinade & Sauce
  • 1 lb. store-bought pizza dough (or make your own ahead of time)
  • 2 Tbsp. olive oil
  • 1/2 cup shredded cheddar cheese
  • 2 cups fresh arugula


  • 1.
    Slice the onions into 1/4 inch rings.
  • 2.
    Chop the mushrooms.
  • 3.
    Season the onions and mushrooms with salt and pepper.
  • 4.
    On a separate plate, season the chicken with salt and pepper as well.
  • 5.
    Prepare a charcoal grill for direct cooking over medium-high heat.


  • 1.
    Lay a piece of foil down on the grill and add the onion slices and mushrooms. Grill until softened.
  • 2.
    Add the chicken to the grill. The chicken will need to cook for about 10 minutes per side, or until it reaches an internal temperature of at least 165°F.
  • 3.
    When the chicken is done, remove from the grill and slice.
  • 4.
    In a medium mixing bowl toss the chicken, onions and mushrooms with the Island Teriyaki sauce.
  • 5.
    If you have a cooking stone, place it on the grill.
  • 6.
    Roll the pizza dough out to the desired size, if necessary.
  • 7.
    Brush the pizza dough with olive oil, and lightly season with salt and pepper.
  • 8.
    Place on the grill (or pizza stone) and cook, flipping once, until both sides are slightly golden.
  • 9.
    Layer the cheese, chicken, onions and mushrooms on the crust and continue to cook until cheese is melted.
  • 10.
    Remove from grill.
  • 11.
    Top with arugula and a drizzle of more Island Teriyaki sauce.
  • 12.
    Serve immediately.

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