Malaysian Chicken Pizza

Malaysian Chicken Pizza (Adapted from CL)

3/4 cup rice vinegar
1/4 cup packed brown sugar
1/4 cup soy sauce
3 tablespoons water
4 garlic cloves, minced
2 tablespoons natural chunky peanut butter
1 tablespoon grated fresh ginger
3/4 teaspoon crushed red pepper
2 teaspoons canola oil
8 ounces boneless, skinless chicken breasts, cut into bite-sized pieces
2 ounces shredded Swiss cheese
2 ounces shredded mozzarella cheese
about 12 ounces prepared whole-wheat pizza dough (I used the 12 ounce version of my favorite recipe)
1/4 cup chopped green onions

Preheat oven to 500 degrees with the rack in the lowest section.

In a medium bowl, whisk together vinegar, brown sugar, soy sauce, water, peanut butter, ginger and crushed red pepper.

In a large skillet, heat oil over medium - add chicken and sauté 2 minutes. Transfer chicken to a plate. Pour vinegar mixture into the skillet - bring to a boil and cook until slightly thickened, about 6 to 10 minutes. Place chicken back into the skillet and continue to cook until the chicken is done, about 1 to 2 minutes.

Roll and stretch dough into a rough 12" circle on a cornmeal dusted pizza peel or baking sheet. Scatter the top of the dough with the cheeses, leaving a 1/2" border - spoon the chicken mixture all over. Place the pizza into the oven and bake until the crust is golden, about 10 to 14 minutes. Remove and let rest for 5 minutes before serving.

Makes about 4 to 6 servings.

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