Peking Chicken Pizza

This is another one of Rachael Ray's pizzas from foodnetwork.com and is a favorite at our house for Friday Pizza night. You will love the sweet and spicy flavor combination too, give it a try.

Peking Chicken Pizza

makes 1 12 inch pizza, about 3-4 servings

printable recipe

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

Pizza dough

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.

Heat a skillet over high heat. Drizzle oil over chicken cutlets and season with grill seasoning blend or salt and pepper.

Cook chicken in skillet 3 or 4 minutes on each side, until cooked through.

Slice chicken into very thin strips.

Sprinkle a pizza pan or baking stone with cornmeal or flour. Press dough into a pizza shell, working all the way to edges of the pan.

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.