MALAYSIAN CHICKEN PIZZA

Malaysian Chicken Pizza image

An exotic peanut ginger sauce tops a traditional pizza crust. If pressed for time use an already prepared pizza crust.

Provided by LMillerRN

Categories Lunch/Snacks

Time 1h15m

Yield 1 Pizza

Number Of Ingredients 21

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Ingredients

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
1/2-3/4 teaspoon crushed red pepper flakes
4 garlic cloves, minced
cooking spray
1/2 lb boneless skinless chicken breast, cut into bite-sized pieces
1/2 cup shredded low-fat low-sodium swiss cheese (such as Alpine Lace)
1/4 cup shredded part-skim mozzarella cheese
1/4 cup chopped green onion
1 tablespoon sugar
2 1/4 teaspoons dry yeast (1 package)
1 cup warm water (100 to 110)
3 cups all-purpose flour, divided
1/4 teaspoon salt
1 teaspoon olive oil
cooking spray
1 tablespoon cornmeal

Steps:

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.
Pizza Dough:.
Dissolve sugar and yeast in water in a large bowl, and let stand 5 minutes. Stir in 2 3/4 cups flour, salt, and olive oil to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a bowl coated with cooking spray, turning to coat. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.).
Punch dough down; divide in half. Roll each half into a 12-inch circle on a lightly floured surface. Place dough on 2 (12-inch) pizza pans or baking sheets each coated with cooking spray and sprinkled with 1/2 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover; let rise in a warm place (85°), free from drafts, for 30 minutes.
Note: To save half of dough for later, wrap in plastic wrap, and store in a zip-top heavy-duty plastic bag in freezer. To thaw, place dough in refrigerator 12 hours or overnight; bring to room temperature, and shape as desired.

Nutrition Facts : Calories 2363, Fat 36.9, SaturatedFat 10.4, Cholesterol 167.9, Sodium 3409.2, Carbohydrate 382.6, Fiber 16.8, Sugar 71.9, Protein 121.3