| 1 | tablespoon chili or vegetable oil |
| 3/4 | pound boneless skinless chicken breast, cut into 1/2-inch pieces |
| 1 | teaspoon finely chopped gingerroot |
| 1 | can (8 ounces) no-salt-added tomato sauce |
| 1 | tablespoon chili puree with garlic |
| 1 | teaspoon soy sauce |
| 1 | package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter) |
| 1 | can (8 ounces) sliced water chestnuts, drained |
| 2 | ounces small snow (Chinese) pea pods (1/2 cup) |
| 1/3 | cup sliced red onion |
| 2 | cups shredded mozzarella cheese (8 ounces) |
| 1 | tablespoon chopped fresh cilantro |
Serve with...
Oriental Coleslaw
Total Time:
10 min
| 1. | Heat oven to 375ºF. Heat wok or 10-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Reduce heat to medium. Stir in tomato sauce, chili puree and soy sauce. |
| 2. | Spoon chicken mixture onto pizza crust to within 1/2 inch of edge. Top with water chestnuts, pea pods and onion. Sprinkle with cheese. |
| 3. | Bake 15 to 20 minutes or until pizza is hot and cheese is melted. Sprinkle with cilantro. |
|
| Try topping the pizza with other Asian vegetables. Instead of or in addition to the water chestnuts, add sliced green onions, bamboo shoots and sliced mushrooms. |
|
| Cutting the pizza into small wedges or squares turns this recipe into a great appetizer. |
|
| Add an Asian cabbage salad and fresh pineapple. |
Nutrition Information:
285 ( 100 ); 11 g ( 5 g); 40 mg; 450 mg; 27 g ( 1 g); 20 g 6 %; 4 %; 22 %; 10 % 1 1/2 ; 1 ; 2 ; 1