1Heat 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.
2Spoon chicken mixture onto pizza crust to within 1/2 inch of edge. Top with water chestnuts, pea pods and onion. Sprinkle with cheese.
3Bake 15 to 20 minutes or until pizza is hot and cheese is melted. Sprinkle with cilantro.