Malaysian Chicken Pizza

Ingredients

• 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
• 1 (12-inch) Basic Pizza Crust
• 1/4 cup chopped green onions

Preparation

1. 1. Preheat oven to 500°.
2. 2. Combine first 8 ingredients in a bowl; stir well with a whisk.
3. 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.
4. 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.)
5. 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.