Rainbow Teriyaki Chicken Pizza

Leftover Teriyaki chicken is fantabulous on pizza … especially when you add a medley of colorful vegetables and a sprinkle of fresh cilantro.

All these colorful veggies kinda reminds me of a rainbow … and something a good friend said to me not so long ago when I was feeling down:

“To find your rainbow, you have to have rain. After the rain there is Beauty and a promise of riches … in every aspect. You had a shower … and when that rainbow begins to grow … you will know.”

~ Debi from Recipes for my Boys

I have such wise, wonderful friends.

Rainbow Teriyaki Chicken Pizza

Of course you can adjust the vegies to whatever you prefer. This is just what I happened to have on hand …

• 1 pizza crust (I make my own with part whole wheat flour/part white, pre-bake them till light brown, then freeze for later …)
• Teriyaki chicken, heated, sliced and diced into small hunks (here’s my recipe for Teriyaki chicken)
• Teriyaki sauce
• Carrot, cut into thin slivers
• Broccoli, steamed till crisp-tender
• Red onion slices
• Cucumber, sliced
• Shredded mozzarella and a bit of cheddar cheese (for color!)
• Fresh cilantro leaves

Directions:

Take your pizza crust and spread it with a light coat of teriyaki sauce, then cover it with hunks of teriyaki chicken. Arrange the carrot slivers randomly over the chicken.

Now arrange the pieces of cucumber, red onions, and broccoli about on the pizza, then cover with mozzarella, adding a few sprinkles of cheddar on top.

Bake at 425 for about 10 – 15 minutes or until the cheese is melted and bubbly and everything is nice and hot. Sprinkle the top of the pizza with cilantro leaves just before serving.

This recipe was shared at Everyday Mom’s Church Supper, Weekend Potluck, Cast Party Wednesday, Old Fashioned Recipe Exchange, These Chicks Cooked Recipe Swap, Foodie Friday, Katherine Martinelli’s Pizza Bloghop and Fit and Fabulous Fridays.