Spicy Chinese Pizza

 

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

• 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.