I’m a little surprised that I’ve been blogging for six months or so, and I’ve never shared our favorite Friday night pizza recipe! This is right up there with that yummy salmon in our house. My husband gets really excited when he comes home and finds me making this pizza.
Part of what we love so much about this pizza is the crust – I always use this recipe, which makes for a nice thick, fluffy base that still has a little bit of crunch. You could of course use whatever crust you like, but if you have the time to make your own and let it rise, it’s really worth it.
ASIAN CHICKEN PIZZA (adapted from Rachael Ray)
1 chicken breast, cut in bite-size pieces
Grill seasoning blend (Rachael recommends McCormick’s Montreal seasoning, which I like too)
3 tbsp plum sauce or duck sauce
3 tbsp BBQ sauce
2 cups Monterey Jack cheese, shredded
2 green onions, chopped in 1-inch pieces on an angle
1/2 red bell pepper, chopped
- Preheat oven to 425. Heat skillet over medium-high heat. Drizzle oil over chicken and season with grill seasoning. Saute chicken 4-5 minutes, or until done.
- Spread pizza dough over a pizza pan lightly coated with oil. Cover pie with 3 tablespoons each of duck sauce and barbecue sauce. Cover pie with cheese and top with chicken, green onions, and red pepper. Bake 12 to 15 minutes, until crisp and cheese is bubbly. Cut into 8 slices.
Duck sauce can be found in the Asian section of the supermarket, but I haven’t been able to find it in every supermarket I’ve been to. Rachael also suggests sprinkling sesame seeds over your pizza dough, but I never thought they added much (plus they’re expensive and high-calorie). I haven’t loved all Rachael’s pizza recipes, but this one is out of this world!