Recipes by Mom |
Mom's Thai Chicken Pizza with Veggie Toss |
| This low fat (14.9 g) Thai Chicken Pizza recipe is quick and easy to make. This recipe is cooking for the rushed, and only takes 20 minutes to prepare. |
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Ingredients |
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- 1 teaspoon canola or extra virgin olive oil
- 1/3 lb or 150 g boneless skinless chicken breast
- 1 teaspoon Mrs. Dash Extra Spicy Seasoning
- 1/2 teaspoon curry powder
- 3 tablespoon lower fat creamy peanut butter
- 2 tablespoon light soy sauce
- 1 tablespoon water
- 1/4 teaspoon cayenne (optional)
- 12 inch pre-made pizza crust
- 3 finely chopped green onions
- 6 sliced mushrooms
- 1 cup grated low fat mozzarella cheese
- 1 lb or 450 g cut veggie mixture
- 1 teaspoon balsamic vinegar
- 1 teaspoon extra virgin olive oil
- 1 cup washed bean sprouts
- Measuring cups and measuring spoons
- Frying pan
- Knives and whisk
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Preparation |
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Thai Chicken Pizza |
Preheat oven to 350º F.
1. Heat oil in a nonstick fry pan or wok at med-high. Cut chicken into small bite size pieces, add to pan. Toss until chicken is no longer pink. Sprinkle with combined spices and set aside.
2. Soften peanut butter in microwave for approx. 15 – 25 seconds. Stir in soy sauce, water and cayenne, whisk until slightly runny.
3. Spread sauce over pizza crust; top with sautéed chicken; scatter green onion and mushrooms over pizza; top with mozzarella cheese.
4. Bake in preheated oven for 5 minutes.
5. Meanwhile, rinse cold veggies, place in serving bowl, drizzle with balsamic vinegar and olive oil, toss — serve with cooked pizza.
6. After 5 minutes change oven setting to broil. Pizza is ready when cheese begins to bubble.
7. Remove pizza from the oven, top with clean, uncooked bean sprouts.
Serves 4.
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Helpful Hints |
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| Spice things up with crushed chilies if desired. |
© Copyright 2005, 2006 Richard von Kleist — Von Kleist Communications. All Rights Reserved. |
