Malaysian Chicken Pizza

• rice vinegar↗3⁄4 cup
• brown sugar1⁄4 cup

  firmly packed

• low sodium soy sauce↗1⁄4 cup
• water↗3 tablespoons
• ginger1 tablespoon

  minced peeled fresh

• peanut butter↗2 tablespoons

  chunky

• red pepper flakes↗1⁄2 - 3⁄4 teaspoon

  crushed

• garlic cloves↗4

  minced

• cooking spray
• chicken breast↗1⁄2 lb

  boneless skinless, cut into bite-sized pieces

• swiss cheese1⁄2 cup

  shredded low-fat low-sodium (such as Alpine Lace)

• mozzarella cheese1⁄4 cup

  shredded part-skim

• green onion1⁄4 cup

  chopped

• Basic Pizza Dough↗
• sugar↗1 tablespoon
• teaspoons dry yeast (1 package)↗2 1⁄4
• cup warm water (100 to 110)1
• cups all-purpose flour, divided↗3
• teaspoon salt↗1⁄4
• teaspoon olive oil↗1
• cooking spray
• tablespoon cornmeal↗1

Step-by-step instructions

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 coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.

4. 4

   Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 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 crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500° for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.

6. 6

   Dissolve sugar and yeast in water in a large bowl, and let stand 5 minutes. Stir in 2 3/4 cups flour, salt, and olive oil to form a soft dough.

7. 7

   Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

8. 8

   Place dough in a bowl coated with cooking spray, turning to coat. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.).

9. 9

   Punch dough down; divide in half. Roll each half into a 12-inch circle on a lightly floured surface. Place dough on 2 (12-inch) pizza pans or baking sheets each coated with cooking spray and sprinkled with 1/2 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover; let rise in a warm place (85°), free from drafts, for 30 minutes.

10. 10

    Note: To save half of dough for later, wrap in plastic wrap, and store in a zip-top heavy-duty plastic bag in freezer. To thaw, place dough in refrigerator 12 hours or overnight; bring to room temperature, and shape as desired.