Position a rack in the bottom of the oven and preheat to 500°F to 550°F (as high as possible).
In a bowl, whisk hoisin, soy sauce, 1 1/2 teaspoons oil, sweet rice wine and ginger. Set teriyaki sauce aside. (Teriyaki sauce can be made up to 1 day ahead, covered and refrigerated.)
Lightly coat a 12-inch pizza pan with 1/2 teaspoon oil. Stretch out dough to cover entire pan. Rub remaining 1 teaspoon oil over dough. Scatter cheese over dough. Bake pizza for about 12 minutes or until crust is crisp and cheese is golden.
Meanwhile, preheat a grill pan over medium-high heat. In a bowl, toss to coat chicken with 2 tablespoons teriyaki sauce. Grill chicken, turning halfway, for about 8 mins, or until cooked through and charred in parts. Transfer chicken to a cutting board and cut into bite-size pieces.
Top pizza with chicken, carrots, bean sprouts and green onions. Drizzle remaining teriyaki sauce over pizza. Sprinkle with cilantro and sesame seeds. Using a pizza cutter or large knife, cut pizza into wedges and serve.NOTE
: For an extra crispy crust, place a pizza stone in bottom rack of oven before preheating oven. Stretch dough out on a lightly floured pizza paddle and assemble as directed. Carefully slide pizza off paddle onto hot pizza stone and bake.