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Directions for: Thai Chicken Pizza with Veggie Toss

Ingredients

Thai Chicken Pizza

canola or extra virgin olive oil

1 150 g boneless, skinless chicken breast

1 tsp Mrs. Dash Extra Spicy Seasoning

tsp curry powder

1 cup washed bean sprouts

3 Tbsp low fat creamy peanut butter

2 Tbsp light soy sauce

1 Tbsp water

tsp cayenne

1 12 inch pizza crust

3 green onions, finely chopped

6 mushrooms, sliced

1 cup grated low-fat mozzarella cheese

Veggie Toss

1 lb(s) cut veggie mixture (carrot, cauliflower, broccoli, celery)

1 tsp extra virgin olive oil

1 tsp balsamic vinegar

Directions

Thai Chicken Pizza

1. Heat oil in small nonstick frying pan or wok at medium-high.

2. Preheat oven to 300 F.

3. Cut chicken into small, bite size pieces and add to pan. Toss until chicken is no longer pink.

4. Sprinkle with spice and set aside.

5. Soften peanut butter in a mug in the microwave for 15 to 25 seconds.

6. Stir in soy sauce, water and cayenne. Keep blending with a fork or whisk until slightly runny.

7. Spread sauce over pizza crust.

8. Top with sauted chicken.

9. Scatter mushrooms and onions over pizza base. Top with mozzarella.

10. Bake for 5 minutes.

11. When timer rings for pizza, change oven setting to broil.

12. Watch carefully. When cheese begins to bubble, the pizza is ready.

13. Remove pizza from oven and sprinkle bean sprouts (patted dry with paper towel) over top.

Veggie Toss

1. Place veggies in serving bowl, drizzle with balsamic vinegar and olive oil.

2. Toss and serve.

See more: Bake, Vegetables, Dinner, Main, Lunch, Mushrooms, Chicken, Poultry, Thai