Malaysian Chicken Pizza

• 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 - 3/4 teaspoon crushed red pepper flakes
• 4 garlic cloves, minced
• cooking spray
• 1/2 lb boneless skinless chicken breast, cut into bite-sized pieces
• 1/2 cup shredded low-fat low-sodium swiss cheese (such as Alpine Lace)
• 1/4 cup shredded part-skim mozzarella cheese
• 1/4 cup chopped green onion
• Basic Pizza Dough
• 1 tablespoon sugar
• 2 1/4 teaspoons dry yeast (1 package)
• 1 cup warm water (100 to 110)
• 3 cups all-purpose flour, divided
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• cooking spray
• 1 tablespoon cornmeal

1. Preheat oven to 500u0b0.
2. Combine first 8 ingredients in a bowl; stir well with a whisk.
3. Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and saute 2 minutes. Remove chicken from pan.
4. 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.).
5. Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500u0b0 for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.
6. Pizza Dough:
7. Dissolve sugar and yeast in water in a large bowl, and let stand 5 minutes. Stir in 2 3/4 cups flour, salt, and olive oil to form a soft dough.
8. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
9. Place dough in a bowl coated with cooking spray, turning to coat. Cover; let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.).
10. Punch dough down; divide in half. Roll each half into a 12-inch circle on a lightly floured surface. Place dough on 2 (12-inch) pizza pans or baking sheets each coated with cooking spray and sprinkled with 1/2 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover; let rise in a warm place (85u0b0), free from drafts, for 30 minutes.
11. Note: To save half of dough for later, wrap in plastic wrap, and store in a zip-top heavy-duty plastic bag in freezer. To thaw, place dough in refrigerator 12 hours or overnight; bring to room temperature, and shape as desired.

rice vinegar, brown sugar, soy sauce, water, fresh ginger, chunky peanut butter, red pepper, garlic, cooking spray, chicken breast, swiss cheese, mozzarella cheese, green onion, dough, sugar, yeast, warm water, allpurpose flour, salt, olive oil, cooking spray, cornmeal

Taken from www.food.com/recipe/malaysian-chicken-pizza-154849 (may not work)