Monday, February 27, 2012


2 T. minced or pressed garlic
2 T. minced fresh ginger
1 1/2 C. finely chopped scallions, including tops
1 tsp. olive oil
2 T. soy sauce
2 C. shredded boned, skinned cooked chicken
3 firm-ripe Roma tomatoes
1 (12-inch) baked pizza crust
1/2 C. pizza or marinara sauce
1 C. shredded mozzarella cheese

In a 10- to 12-inch nonstick frying pan over medium-high heat, stir garlic, ginger, scallions and oil just until onions are limp, about 5 minutes. In a bowl, mix soy sauce with chicken. Rinse and core tomatoes; cut crosswise into 1/8- to 1/4-inch thick slices. Place pizza crust in a 12-inch pizza pan or on a 14 x 17-inch baking sheet. Spread crust evenly with sauce, then scatter chicken mixture and onion mixture over sauce. Sprinkle pizza with cheese, and arrange tomato slices evenly over the surface. Bake in a 350ºF oven until cheese is melted and pizza is hot in center, 12 to 15 minutes. Cut into wedges to serve

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