Malaysian Chicken Pizza

I'm continuing to participate in a recipe exchange.  This time around, the category was Asian.  I received Malaysian Chicken Pizza, which came from Cooking Light magazine originally.  Asian?  Yum.  Pizza?  Yum.  Put em together and what have you got?  Yummity yummity yum!

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

·         3/4  cup  rice vinegar

·         1/4  cup  firmly packed brown sugar

·         1/4  cup  low-sodium soy sauce

·         3  tablespoons  water

·         1  tablespoon  minced peeled fresh ginger

·         2  tablespoons  chunky peanut butter

·         1/2  to 3/4 teaspoon crushed red pepper

·         4  garlic cloves, minced

·         Cooking spray

·         1/2  pound  skinless, boneless chicken breasts, cut into bite-sized pieces

·         1/2  cup  (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)

·         1/4  cup  (1 ounce) shredded part-skim mozzarella cheese

·         1  (12-inch) Basic Pizza Crust

·         1/4  cup  chopped green onions

Preparation

Preheat oven to 500°.

Combine first 8 ingredients in a bowl; stir well with a whisk.

Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.

Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)

Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500° for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.