• Preheat oven to 400F.
• Cut chicken breast into ½” pieces. Place in a flat bottomed dish and cover with teriyaki marinade. Cover and refrigerate 30 min to 12 hours.
• When you are ready to make the pizza, place chicken and marinade in a non-stick skillet. Simmer chicken in marinade over medium heat until chicken is firm and cooked through (10 min).
• Remove chicken pieces from the skillet and place in a bowl, leaving the sauce behind.
• In a small bowl, place 1 tablespoon cornstarch. Add 2-3 tablespoon of liquid from the pan and stir until the cornstarch has dissolved. Pour mixture back into the pan with the remaining marinade. Cook, stirring constantly with a rubber spatula, until the sauce has thickened (5 min). Remove from heat.*

Assembling the pizza

• Place the crust on a baking sheet.
• Spread sauce over the crust, leaving ½” around the edges, if desired.
• Sprinkle shredded cabbage and sliced carrots over the sauce.
• Add cooked chicken and top with a sprinkling of the cheeses.
• Bake in preheated oven until cheese is melted and veggies begin to roast (10 min).