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.
Cooking Light MAY 2002
1. Preheat oven to 500°.
2. Combine first 8 ingredients in a bowl; stir well with a whisk.
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. 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. 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.
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