Malaysian Chicken Pizza

This was good.  I liked the flavor a lot.  D made it (of course).  I would have used less "sauce."  It was a little messy.  Also we both wanted more cheese.  Still good.  Will have again.

Malaysian Chicken Pizza

YIELD: 6 servings
COURSE: Main Dishes

Ingredients
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 to 3/4 teaspoon crushed red pepper
4 garlic cloves, minced
Cooking spray
1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 (12-inch) Basic Pizza Crust (used Boboli
1/4 cup chopped green onions

Preparation
Preheat oven to 500°.
Combine first 8 ingredients in a bowl; stir well with a whisk.
Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.
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.)
Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500° for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.

Nutritional Information
Calories: 293; Fat: 7.3g; Saturated fat: 2.9g; Monounsaturated fat: 2.6g; Polyunsaturated fat: 1.2g; Protein: 18.2g; Carbohydrate: 38.3g; Fiber: 1.8g; Cholesterol: 33mg; Iron: 2.4mg; Sodium: 487mg; Calcium: 151mg

Cooking Light MAY 2002