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Cook'n with Betty Crocker 
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Oriental Stir-Fry Pizza |
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Serves: 8 Print this RecipeBarbara Benton - Ormond Beach, Florida Bake-Off® Contest 35, 1992 You'll like the sweet and spicy flavor in this zesty oriental-style pizza. It's a real change of pace! 1 (10-ounce) can refrigerated pizza crust CHICKEN 4 boneless skinless chicken breast halves (2 whole breasts), cut into 2 x 1/4-inch strips 1/2 cup purchased zesty Italian salad dressing SAUCE 1/3 cup plum jelly or apricot preserves 1/4 cup chili sauce 2 tablespoons white wine or chicken broth 1 teaspoon lemon juice 1/2 teaspoon allspice 1/4 teaspoon instant dried minced onion TOPPING 1 cup sliced fresh mushrooms 1 medium green bell peppers, cut into 1/4-inch strips 1 medium onion, halved top to bottom, cut into 1/4-inch strips 1 cup (4 oz.) shredded Monterey Jack cheese with jalapeño peppers 1 cup (4 oz.) shredded mozzarella cheese __Barbara Benton ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 425°F. Lightly grease 15 x 10 x 1-inch baking pan. Unroll dough and place in greased pan; starting at center, press out with hands. Bake at 425°F. for 7 to 10 minutes or until light golden brown. In medium bowl, combine chicken and Italian dressing; set aside. In small saucepan, combine all sauce ingredients. Bring to a boil. Reduce heat to medium; simmer 5 minutes, stirring frequently. Spread sauce on partially baked crust to within 1 inch of edges. Drain chicken; discard marinade. In large skillet over medium high heat, cook and stir chicken for 3 minutes. Add mushrooms, bell pepper and onion; cook and stir until vegetables are crisp-tender and chicken is no longer pink, 3 to 5 minutes. Drain well. Spread chicken mixture over sauce; sprinkle with cheeses. Bake at 425°F. for 7 to 12 minutes or until crust is golden brown and cheese is melted. Nutrition Per Serving: Calories 320; Protein 25g; Carbohydrate 31g; Fat 11g; Sodium 510mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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