Recipe courtesy of Shelly Fairchild
Malaysian Chicken Pizza
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 561
- Total Fat
- 21
- Saturated Fat
- 6
- Carbohydrates
- 63
- Dietary Fiber
- 3
- Sugar
- 16
- Protein
- 29
- Cholesterol
- 61
- Sodium
- 685
- Total: 2 hr 30 min
- Prep: 30 min
- Inactive: 1 hr 30 min
- Cook: 30 min
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
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
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.
Pizza Crust:
- 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.