CHICKEN THAI PIZZA
12 oz. skinless, boneless Chicken Breast
(I usually use one large breast or two small ones)
½ c sliced green Onions
½ c sliced fresh Mushrooms
2 cloves Garlic, minced
4 T white Vinegar
4 T Soy Sauce
2 T Olive Oil (divided)
½ t ground Red Pepper
½ t Black Pepper
½ T Corn Starch
1-12” Boboli Pizza Crust
1 c shredded Mozzarella
Rinse chicken and pat dry with paper towels. Cut chicken into ½ inch pieces. In large bowl combine ½ of the green onions, the garlic, vinegar, soy sauce, the 1st T of olive oil and the peppers. Add the chicken and stir to coat. Let stand 30 minutes at room temperature.
Drain chicken, reserving marinade. Heat remaining oil in a large Wok or skillet. Add chicken pieces. Cook and stir for about 3 minutes (or until no longer pink). Stir cornstarch into reserved marinade. Add to skillet and cook and stir until thickened. Spoon evenly over Boboli crust and sprinkle with cheese, mushrooms and remaining onions.
Bake pizza at 450 degrees for 8-10 minutes, either on a pizza tin or directly on the oven rack.
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