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.
3/4 cup rice vinegar
1/4 cup firmly packed brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
3 tablespoons water
2 tablespoons natural-style chunky peanut butter
1/2 to 3/4 teaspoon crushed red pepper
4 garlic cloves, minced
1 tablespoon canola oil
1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
3/4 cup (3 ounces) shredded Swiss cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Combine first 8 ingredients in a bowl; stir well with a whisk.
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.
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.)
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.
This recipe originally ran in Cooking Light September/October, 1991 and was updated for the November, 2012 25th anniversary issue.