Asian BBQ Chicken Pizza

Yield

48 and 96 Servings

kikkoman products used:

Gluten-Free Orange Sauce Gluten-Free Sriracha Hot Chili Sauce

ingredients

48 Servings
3 cups Kikkoman Preservative-Free Orange Sauce
2 teaspoons Kikkoman Sriracha Hot Chili Sauce
6 each 16-inch pizza crust, par-baked, whole grain rich, 8 cut
3 pounds Mozzarella cheese, part skim, grated
5 pounds 7 ounces Chicken, cooked, IQF Fajita strips, thawed, diced
1 ½ cups Green onions, fresh, sliced
3 each Red bell peppers, fresh, sliced into rings
¾ cup Cilantro, fresh, chopped

96 Servings
6 cups Kikkoman Preservative-Free Orange Sauce
1 tablespoon 1 teaspoon Kikkoman Sriracha Hot Chili Sauce
12 each 16-inch pizza crust, par-baked, whole grain rich, 8 cut
6 pounds Mozzarella cheese, part skim, grated
10 pounds 14 ounces Chicken, cooked, IQF Fajita strips, thawed, diced
3 cups Green onions, fresh, sliced
6 each Red bell peppers, fresh, sliced into rings
1 ½ cups Cilantro, fresh, chopped

directions

Combine the Kikkoman Preservative-Free Orange Sauce and the Kikkoman Sriracha Hot Chili Sauce.

Top each 16-inch pizza crust with ½ cup Kikkoman Preservative-Free Orange Sauce. Place 8 ounces of grated mozzarella cheese on each pizza and distribute evenly. Top each pizza with 14.5 ounces of diced fajita chicken, ¼ cup sliced green onions, and 6-8 red bell pepper rings.

Bake in a preheated 375˚F oven for about 8-10 minutes, or until the cheese had melted and begins to brown slightly. Remove from oven and let rest for a few minutes before slicing. Slice each pizza into 8 equal slices. Hold warm at or above 140˚F.

Sprinkle 2 tablespoons of chopped cilantro over each pizza just before service.

Kikkoman Asian BBQ Chicken Pizza

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