Ingredients
Malaysian Chicken:
- 3/4 cup rice vinegar
- 1/4 cup packed brown sugar
- 1/4 cup low-sodium soy sauce
- 3 tablespoons water
- 1 tablespoon peeled and minced fresh ginger
- 2 tablespoons chunky peanut butter
- 1/2 teaspoon crushed red pepper flakes
- 4 cloves garlic, minced
- Cooking spray
- 1/2-pound boneless, skinless chicken breast, cut into small cubes
- 1/2 cup (2 ounces) Swiss cheese, shredded
- 1/4 cup (1 ounce) mozzarella cheese, shredded
- 1 (12-inch) pizza crust, recipe follows
- 3 stalks green onions, chopped
Directions
In a small bowl, combine the first 8 ingredients. Stir well with a whisk and set aside. In a medium nonstick skillet coated with cooking spray, cook chicken over medium heat until browned, about 2 minutes. Remove chicken from the pan.
Pour the rice vinegar mixture into the pan and bring to a boil over medium-high heat. Cook the mixture until it thickens to a syrup, about 6 minutes. Return the chicken to the pan and cook until chicken is fully cooked through, about 1 minute.
Position an oven rack at the bottom of the oven and preheat to 500 degrees F.
Sprinkle the cheeses over the pizza crust, leaving a 1-inch border, and top with the chicken. Bake for 12 minutes on the bottom rack of the oven. Remove from the oven and sprinkle with green onions. Place pizza on a cutting board and let stand for 5 minutes before serving.
2/3 cup water
1/2 teaspoon sugar
1 package (2 1/4 teaspoons) active dry yeast
1 1/2 cups bread flour, plus more as needed
1 1/2 tablespoons cornmeal
2 teaspoons extra-virgin olive oil
1/2 teaspoon fine salt
Cooking spray
In a small pot, warm the water to 100 to 110 degrees F. In a large bowl, dissolve sugar and yeast in warm water and let stand for 5 minutes.
Lightly spoon flour into dry measuring cups and level with a knife. Add flour, cornmeal, oil and salt to yeast mixture; stir until soft dough forms. Turn dough out onto a floured surface and knead until even, about 5 minutes. Add bread flour as needed to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray and turn to coat.
Cover and let rise in warm place (about 85 degrees F) free from drafts until doubled in size, about 45 minutes. Gently press 2 fingers into dough; if indentation remains, dough has risen enough. Punch dough down into the shape of a ball.
Lightly re-spray bowl; place dough in bowl, turning to coat again. Cover; let the dough rise again in a warm place (about 85 degrees F) free from drafts for another 30 minutes.
Place the dough on a lightly floured surface and roll out to a 12-inch crust. Top the dough according to pizza instructions.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By marczahn
Lake George, NY
on June 17, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Try this recepe if your family likes oriental food. It's like chinese take out pizza made at home. We have started adding more cheese, especially the mozzarella, and more chicken. Also, you might want to go light on the red pepper if your group is shy about going spicy. Otherwise do like us and go for the full 3/4 tsp then pass the red pepper bottle at the table.
By ekilfoyle_2005634
Anchorage, AK
on November 06, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I watched the special on the following sunday morning(I am not getting rid of my VCR . This looked delicious; the only change I'm going to do is smooth peanut butter instead of crunchy. My mom has problems withthe GI tract and chunky nuts do not like her, smooth are OK. I'm going to make this before the week is out Edith's son David
Read all 2 reviews