Malaysian Chicken Pizza

I'll be the first to admit I was in NO mood to cook tonight.  Even though I had done most of the prep work earlier in the day.  I had such a busy day yesterday coaching Lauren's softball tournament that the last thing I wanted to do today was get out of the massage chair!  But I made this tonight and all four of us were very glad I did!  I kid pleaser for sure!!  I did julienne some baby carrots and topped the pizza with it before baking, just to add some more veggies to the dish.  I also cut up the chicken, put it in a bowl and marinated it in salt, pepper, olive oil, soy sauce, and ginger, then refrigerated for several hours.


Malaysian Chicken Pizza

Yield: 6 servings

3/4 cup rice vinegar

1/4 cup firmly packed brown sugar

1/4 cup low-sodium soy sauce

3 tablespoons water

1 tablespoon minced peeled fresh ginger

2 tablespoons chunky peanut butter

1/2 to 3/4 teaspoon crushed red pepper

4 garlic cloves, minced

Cooking spray

1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces

1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)

1/4 cup (1 ounce) shredded part-skim mozzarella cheese

1 (12-inch) Basic Pizza Crust

1/4 cup chopped green onions



Preheat oven to 500°.

Combine first 8 ingredients in a bowl; stir well with a whisk.

Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.

Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 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.)

Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500° for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.