Ilove a good pizza, the usual tomato and cheese, maybe with some veggies or pepperoni. But sometimes its nice to try something new, such as a taco pizza, fruit pizza, or in this case a South Pacific Chicken Pizza. I have adapted this pizza from many other recipes and it is a really nice and different pizza. So many flavors going on which is typical of Pacific Rim foods. The pizza seems to cover the five bases well; salty, sweet, bitter, sour, and spicy.
South Pacific Chicken Pizza
1/4 cup packed brown sugar
3/4 cup rice wine vinegar
1/4 cup low sodium soy sauce
3 T. water
2 T. peanut butter
1 tsp. ground ginger
1-2 tsp. Sriracha hot chili sauce
3 cloves garlic, minced
1/2 pound chicken breast cut into bite-sized pieces
1 cup Colby-jack shredded cheese
one 12 inch prepared pizza crust, I used my homemade dough
4 small bowls for the toppings- chopped peanuts, chopped green onion, chopped cilantro or basil, and lime wedges
Preheat oven to 450°. Combine first 8 ingredients, put aside. In a greased non-stick pan over medium high heat, sauté chicken for 2 minutes. Remove chicken from pan and add sauce to the pan and bring to a boil and cook for about 6 minutes or until thickened, add chicken and cook 2 more minutes. The sauce should be like a thick syrup. Sprinkle cheese over crust or dough. Using a slotted spoon, scoop out chicken from sauce and place evenly over pizza. Drizzle as much of the sauce as you want over the entire pizza. I used all my sauce for a real saucy pizza, that is how hubby likes it. Bake for about 12 minutes or until crust is golden and topping is bubbly. Slice pizza into 8 slices and serve with toppings to be sprinkled over top according to each dinner’s preference.