Kiy's Recipe Box

pizza shell (premade, make your own, or refrigerated)
½ - ¾ cup pesto sauce (make your own or use jarred)
½ pound chicken breast or tenders
2-3 tablespoons BBQ sauce (use your fav, thicker is better)
pineapple, canned (we prefer the tidbits as they are easier to eat on pizzas)
artichoke hearts, chopped (canned, packed in water)
feta cheese, crumbled
mozzarella cheese, shredded

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium-high heat. Add chicken breast or tenders (tenders cook quicker) and sauté until golden brown, about 10-12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken (should be about a cup). In a small bowl, toss chicken with 2-3 tablespoons barbecue sauce (depends on how saucy you like yours). Set aside.

Spread pesto sauce evenly over pizza dough, leaving about half an inch for the crust. Sprinkle with chicken, pineapple, artichoke hearts, feta and mozzarella cheeses. Bake for 20 minutes or until cheeses bubble. Let sit for about 5 minutes, cut and serve.

Thai Chicken Pizza
Rachael Ray

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

1 pizza dough, any brand
½ cup duck sauce or plum sauce
½ teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack cheese
½ red bell pepper, thinly sliced

1 tablespoon vegetable oil
2 tablespoons soy sauce
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it

4 chicken breast cutlets, ½ pound

2 tablespoons honey
2 tablespoons rice wine vinegar or cider vinegar
¼ seedless cucumber, peeled and cut into matchsticks

4 scallions, chopped
1 cup bean spouts, a couple of handfuls
Palm full cilantro leaves, chopped
¼ cup chopped peanuts, 2 ounces

Preheat oven to 425 degrees F.

Form pizza crust on pizza pan or cookie sheet (Kiy Note: OR do what I do and use a ready made pizza crust!). Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.

Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips. (Kiy Note: I just sauté these, time saver.)

While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.

Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.

Malaysian Chicken Pizza
Cooking Light

(Kiy Note: Make this once, and it will become a family fav!)

¾ cup rice vinegar
¼ cup firmly packed brown sugar
¼ cup low-sodium soy sauce
3 tablespoons water
1tablespoon minced peeled fresh ginger
2 tablespoons chunky peanut butter
½ to ¾ teaspoon crushed red pepper
4 garlic cloves, minced
Cooking spray
½ pound skinless, boneless chicken breasts, cut into bite-sized pieces
½ cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
¼ cup (1 ounce) shredded part-skim mozzarella cheese
1 (12-inch) Basic Pizza Crust (or any pizza crust, I use those ready made ones found at the grocery store)
¼ cup chopped green onions

Preheat oven to 500°.

Combine first 8 ingredients in a bowl; stir well with a whisk.

Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan. (Kiy Note: I tend to use leftover chicken, but I have done this in a pinch.)

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.)

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.

Yield: 6 servings

NUTRITION PER SERVING

CALORIES 293(22% from fat); FAT 7.3g(sat 2.9g,mono 2.6g,poly 1.2g); PROTEIN 18.2g; CHOLESTEROL 33mg; CALCIUM 151mg; SODIUM 487mg; FIBER 1.8g; IRON 2.4mg; CARBOHYDRATE 38.3g

Jill Melton
Cooking Light, MAY 2002