First thing to say is that the flavor is delicious. That said, I had a ton of problems making this one. First, rice vinegar. I had some, but didn't have quite enough. I meant to go to the store, but it just didn't happen in time, so I used about 1/2c rice vinegar and about 1/4c white wine vinegar. Next, I don't think I simmered the sauce long enough; it was probably way too liquidy, and as a result the dough sank over the edge of my pizza peel, making a big mess and losing some of the toppings. The liquidy, um, ness, made the dough stick to the peel as well. It made a huge mess trying to get it off the peel and then made a huge BURNED mess on the pizza stone and oven. Ugh. I highly recommend that if you choose to make this, use a prebaked pizza crust, like a Boboli.
We enjoyed this nonetheless, but M commented that, "although this one is very good, of all the fancy pizzas you make, my favorite is the BBQ pizza."
Malaysian Chicken Pizza
From Cooking Light MagazineIngredients