Teriyaki Chicken and Bacon Pizza

Heat oven to 375°F. Line a rimmed baking sheets with parchment paper.

Place the chicken breasts on the sheet pan and cover generously with TERIYAKI SAUCE. Bake until cooked through, about 20-30 minutes. Internal temperature of chicken should be 165°F when done. Let chicken rest for 10 minutes, then thinly slice.

Turn oven up to 425°F. Brush 2 10-12-inch cast iron pans or a large rimmed sheet pan generously with olive oil. The size of pans will affect the thickness of the crust.

Roll out each ball of dough, stretching and pressing into the prepared cast iron pans or sheet pan. Push the dough into the corners with your fingers and drizzle with additional olive oil. Poke holes in the dough with a fork.

Bake the crusts until golden brown, 10-15 minutes.

Remove the crusts from the oven, and spread about ½ cup TERIYAKI SAUCE on each crust.

Top the two crusts with ½ cup each of the mozzarella and ¼ cup of the Parmesan. Top with chicken, bacon, onions and peppers. Sprinkle the remaining cheese over top of each pizza. Return to the oven and bake until the cheese is melted,  5-7 minutes.

Let rest for 5 minutes, then top with cilantro, chilli flakes (if using) and an extra drizzle of TERIYAKI SAUCE. Slice and serve.