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Spicy Chinese Pizza

Spicy Chinese Pizza
  • Prep 15 min
  • Total 40 min
  • Servings 8

A versatile pizza that serves as an appetizer or a main course. ...MORE+ LESS-

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
285
Calories from Fat
100
% Daily Value
Total Fat
11 g
Saturated Fat
5 g
Cholesterol
40 mg
Sodium
450 mg
Potassium
340 mg
Total Carbohydrate
27 g
Dietary Fiber
1 g
Protein
20 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
22%
22%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 Vegetable; 2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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