Malaysian Chicken Pizza

Ingredients

• 3/4 cup rice vinegar
• 1/4 cup firmly packed brown sugar
• 1/4 cup low-sodium soy sauce
• 3 tablespoons water
• 1 tablespoon minced peeled fresh ginger
• 2 tablespoons chunky peanut butter
• 1/2 to 3/4 teaspoon crushed red pepper
• 4 garlic cloves, minced
• Cooking spray
• 1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
• 1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
• 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
• 1 (12-inch) Basic Pizza Crust
• 1/4 cup chopped green onions

Preparation

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.

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.