I got this recipe courtesy of my friend Beth. I tried it out last night for dinner. It was very easy to make (of course I didn’t go into making the dough and everything, not this time, I just used the Pillsbury Pizza Crust). It was tasty, although Jeremy and I both agreed that it was too salty and too sweet. I’m not sure what the answer is to making it less salty – the mostly salty ingredient is the soy sauce and we use low-sodium. Overall I thought it was pretty good. Generally my way of knowing what the future holds for the recipe is asking Jeremy if he would ever want me to make it again (that way he doesn’t have to say he didn’t like what I cooked!) – the outcome – he said he wouldn’t want me to make it again. So take from that what you will. I will agree with him that I was very thirsty for a while after eating this pizza, but there are leftovers and I will be eating it again today for lunch! If you like that sweet and salty tang of Asia food – then I would suggest you try it out, but definitely use the low-sodium soy sauce and maybe cut the sugar a little.
Malaysian Chicken Pizza
1/2 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
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 (baked until just beginning to brown)
1/4 cup chopped green onions
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.
CALORIES 293(22% from fat); FAT 7.3g (sat 2.9g,mono 2.6g,poly 1.2g); PROTEIN 18.2g; CHOLESTEROL 33mg; CALCIUM 151mg; SODIUM 487mg; FIBER 1.8g; IRON 2.4mg; CARBOHYDRATE 38.3g
Basic Pizza Crust
1 tablespoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
3 cups all-purpose flour, divided
1/4 teaspoon salt
1 teaspoon olive oil
1 tablespoon cornmeal
Dissolve sugar and yeast in water in a large bowl, and let stand 5 minutes. Stir in 2 3/4 cups flour, salt, and olive oil to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a bowl coated with cooking spray, turning to coat. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down; divide in half. Roll each half into a 12-inch circle on a lightly floured surface. Place dough on 2 (12-inch) pizza pans or baking sheets each coated with cooking spray and sprinkled with 1/2 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover; let rise in a warm place (85°), free from drafts, for 30 minutes.
Note: To save half of dough for later, wrap in plastic wrap, and store in a zip-top heavy-duty plastic bag in freezer. To thaw, place dough in refrigerator 12 hours or overnight; bring to room temperature, and shape as desired.
2 (12-inch) pizza crusts
CALORIES 751(5% from fat); FAT 4.4g (sat 0.6g,mono 2g,poly 1g); PROTEIN 21g; CHOLESTEROL 0.0mg; CALCIUM 31mg; SODIUM 300mg; FIBER 6.1g; IRON 9.4mg; CARBOHYDRATE 154g