Rating: 4.5 stars
28 Ratings
  • 5 star values: 22
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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.

Jill Melton
Recipe by Cooking Light May 2002

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary

hands-on:
19 mins
total:
52 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • 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.

Chef's Notes

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

Nutrition Facts

350 calories; fat 12.2g; saturated fat 4.6g; mono fat 4.8g; poly fat 1.9g; protein 20.5g; carbohydrates 39.1g; fiber 1.6g; cholesterol 40mg; iron 2.4mg; sodium 525mg; calcium 209mg.
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