- 6
- 12 mins
Ingredients
- 3/4 * 3/4 cup rice vinegar
- 1/4 * 1/4 cup firmly packed brown sugar
- 1/4 * 1/4 cup low-sodium soy sauce
- 3 * 3 tablespoons water
- 1 * 1 tablespoon minced peeled fresh ginger
- 2 * 2 tablespoons chunky peanut butter
- 1/2 to 3/4 * 1/2 to 3/4 teaspoon crushed red pepper
- 4 * 4 garlic cloves, minced
- * Cooking spray
- 1/2 * 1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
- 1/2 * 1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
- 1/4 * 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
- 1 * 1 (12-inch) Basic Pizza Crust
- 1/4 * 1/4 cup chopped green onions
Preparation
Step 1
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.
Calories:
293 (22% from fat)
Fat:
7.3g (sat 2.9g,mono 2.6g,poly 1.2g)
Protein:
18.2g
Carbohydrate:
38.3g
Fiber:
1.8g
Cholesterol:
33mg
Iron:
2.4mg
Sodium:
487mg
Calcium:
151mg