Randy Mayor; Jan Gautro
Hands-on Time
19 Mins
Total Time
52 Mins
Yield
6 servings

Malaysian chicken pizza is a pie with a spicy, sweet, peanut butter and soy sauce-based sauce that seemed ahead of its time in 1991 when it first ran. Twenty years later and it’s still a new adventurous pizza for most people. If you like barbecue chicken pizza, you’ll love this.

How to Make It

Step 1

Preheat oven to 500°.

Step 2

Combine first 8 ingredients in a bowl; stir well with a whisk.

Step 3

Heat a nonstick skillet over medium heat. Add canola oil to pan; swirl to coat. Add chicken; cook 2 minutes, stirring frequently. Remove chicken from pan.

Step 4

Pour rice vinegar mixture into pan; bring to a boil over medium-high heat. Cook 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.)

Step 5

Sprinkle cheeses over prepared Basic Pizza Crust, leaving a 1/2-inch border; top with chicken mixture. Bake at 500° on bottom oven rack for 12 minutes or until crust is golden. Sprinkle with green onions. Let stand 5 minutes before cutting.

Chef's Notes

This recipe originally ran in Cooking Light September/October, 1991 and was updated for the November, 2012 25th anniversary issue.

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