Peking Chicken Pizza
makes 1 12 inch pizza, about 3-4 servings
1 boneless skinless chicken breast (about 1/2 lb), cut into smaller cutlets (about 6 pieces)
Extra-virgin olive oil, for drizzling
Grill seasoning blend (recommended: Montreal Seasoning by McCormick) or salt and pepper
cornmeal or all-purpose flour
1 package store bought pizza dough or make your own (see below)
2 to 3 tablespoons sesame seeds
3 tablespoons plum sauce or Peking Duck Sauce
3 tablespoons barbecue sauce, any variety or brand
2 cups shredded Monterey Jack, available on dairy aisle
2 scallions, chopped in 1-inch pieces on an angle
1/4 red bell pepper, chopped
3/4 cup warm water
1 Tbsp olive oil
1 tsp salt
2 1/4 cups all-purpose flour
1 tsp sugar
1 tsp yeast
Place dough ingredients in bread maker and run on dough-only setting.
Preheat oven to 450 degrees F.
Cook chicken in skillet 3 or 4 minutes on each side, until cooked through.
Slice chicken into very thin strips.
Sprinkle the edges of your dough with sesame seeds.
Mix the plum or duck sauce and barbecue sauce.
Spread the sauce on the pizza.
Cover pie with cheese. Top with sliced chicken and scallions and red pepper.
Bake 12 to 15 minutes, until crisp and cheese is bubbly.
This recipe is featured in Menu Plan 6.