Malaysian Chicken Pizza

Total Time:
2 hr 30 min
30 min
1 hr 30 min
30 min

4 servings

  • 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
  • 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.

  • Pizza Crust:

  • 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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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