Best Manchu Spiced Garlic Chicken Pizzettas Recipes

Manchu Spiced Garlic Chicken

Yield Makes 4 pizzas

Number Of Ingredients 13

1/4 cup plus 2 tablespoons olive oil
2 large onions, thinly sliced
3 tablespoons golden brown sugar
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons plus 1 tablespoon minced garlic
1 pound skinless boneless chicken thighs, cut into 3/4-inch pieces
2 tablespoons Thai hot chili sauce
6 tablespoons chopped fresh cilantro
2 10-ounce tubes refrigerated pizza dough
1 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
1/2 cup shredded provolone cheese
3 large plum tomatoes, seeded, chopped (about 1 1/2 cups)

Steps:

Heat 1/4 cup oil in heavy large skillet over high heat. Add onions and sauté 5 minutes. Reduce heat to medium-low and sauté until onions are dark brown, about 25 minutes. Add sugar, vinegar and 1 1/2 teaspoons garlic; stir until liquid evaporates and onions are well glazed, about 2 minutes longer. Season with salt and pepper. Cool to room temperature.
Sprinkle chicken with salt. Heat 2 tablespoons oil in another heavy large skillet over medium-high heat. Add chicken and sauté 2 minutes. Add remaining 1 tablespoon garlic and sauté 2 minutes. Add chili sauce and sauté 1 minute. Remove chicken from heat. Stir in 3 tablespoons cilantro.
Preheat oven to 425°F. Sprinkle 2 large baking sheets with flour. Stretch dough from 1 tube to 12x8-inch rectangle. Cut crosswise in half, forming two 6x8-inch rectangles. Cut off corners of each rectangle, forming oval. Transfer dough to prepared baking sheet. Repeat stretching and cutting with remaining dough. Bake until tops are light brown, about 8 minutes.
Mix mozzarella, Swiss and provolone cheeses in large bowl. Sprinkle cheese mixture, tomatoes, onions, chicken and remaining 3 tablespoons cilantro over pizzas, dividing equally. Bake pizzas until cheese melts, about 5 minutes longer.

Manchu Spiced Garlic Chicken Pizzettas image

Provided by Juenessa

Categories Chicken

Time 1h

Yield 4 pizzas

Number Of Ingredients 15

1/4 cup olive oil, plus
2 tablespoons olive oil
2 large onions, thinly sliced
3 tablespoons golden brown sugar
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons minced garlic, plus
1 tablespoon minced garlic
1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
2 tablespoons thai hot chili sauce
6 tablespoons chopped fresh cilantro
20 ounces tubes refrigerated pizza dough
1 cup shredded mozzarella cheese
1/2 cup shredded swiss cheese
1/2 cup shredded provolone cheese
3 large plum tomatoes, seeded, chopped (about 1 1/2 cups)

Steps:

Heat 1/4 cup oil in heavy large skillet over high heat.
Add onions and sauté 5 minutes.
Reduce heat to medium-low and sauté until onions are dark brown, about 25 minutes.
Add sugar, vinegar and 1 1/2 teaspoons garlic; stir until liquid evaporates and onions are well glazed, about 2 minutes longer.
Season with salt and pepper.
Cool to room temperature.
Sprinkle chicken with salt.
Heat 2 tablespoons oil in another heavy large skillet over medium-high heat.
Add chicken and sauté 2 minutes.
Add remaining 1 tablespoon garlic and sauté 2 minutes.
Add chili sauce and sauté 1 minute.
Remove chicken from heat.
Stir in 3 tablespoons cilantro.
Preheat oven to 425°F.
Sprinkle 2 large baking sheets with flour. Stretch dough from 1 tube to 12x8-inch rectangle.
Cut crosswise in half, forming two 6x8-inch rectangles.
Cut off corners of each rectangle, forming oval.
Transfer dough to prepared baking sheet. Repeat stretching and cutting with remaining dough.
Bake until tops are light brown, about 8 minutes.
Mix mozzarella, Swiss and provolone cheeses in large bowl.
Sprinkle cheese mixture, tomatoes, onions, chicken and remaining 3 tablespoons cilantro over pizzas, dividing equally.
Bake pizzas until cheese melts, about 5 minutes longer.