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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Malaysian chicken pizza is a pie with a spicy, sweet, peanut butter and soy sauce-based sauce that seemed ahead of its time in 1991 when it first ran. Twenty years later and it’s still a new adventurous pizza for most people. If you like barbecue chicken pizza, you’ll love this. Ingredients:
3/4 cup rice vinegar |
1/4 cup firmly packed brown sugar |
1/4 cup low-sodium soy sauce |
1 tablespoon minced peeled fresh ginger |
3 tablespoons water |
2 tablespoons natural-style chunky peanut butter |
1/2 to 3/4 teaspoon crushed red pepper |
4 garlic cloves, minced |
1 tablespoon canola oil |
1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces |
3/4 cup (3 ounces) shredded swiss cheese |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
1 (12-inch) basic pizza crust |
1/4 cup chopped green onions |
Directions:
1. Preheat oven to 500°.
2. Combine first 8 ingredients in a bowl; stir well with a whisk.
3. Heat a nonstick skillet over medium heat. Add canola oil to pan; swirl to coat. Add chicken; cook 2 minutes, stirring frequently. Remove chicken from pan.
4. Pour rice vinegar mixture into pan; bring to a boil over medium-high heat. Cook 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)
5. Sprinkle cheeses over prepared Basic Pizza Crust, leaving a 1/2-inch border; top with chicken mixture. Bake at 500° on bottom oven rack for 12 minutes or until crust is golden. Sprinkle with green onions. Let stand 5 minutes before cutting.
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