Spicy Chicken Appetizer Pizza Recipe

Spicy Chicken Appetizer Pizza Recipe
Spicy Chicken Appetizer Pizza Recipe photo by Taste of Home
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Spicy Chicken Appetizer Pizza Recipe

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This flavorful pizza from Michelle Martin of Waterville, Ohio uses marinated chicken and a surprise ingredient, almonds, to pack a tasty punch.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + marinating Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + marinating Bake: 15 min.

Ingredients

  • 1/2 cup rice vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 1 cup chopped green onions, divided
  • 4 garlic cloves, minced
  • 3 teaspoons olive oil, divided
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 tablespoon cornstarch
  • 1 prebaked thin Italian bread shell crust (10 ounces)
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup shredded part-skim mozzarella cheese
  • 2 tablespoons sliced almonds

Directions

In a small bowl, combine the vinegar, soy sauce, 1/2 cup onions, garlic, 1 teaspoon oil, pepper and cayenne. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
Drain chicken, discarding marinade. In a large nonstick skillet over medium heat, cook chicken in remaining oil until no longer pink. Combine cornstarch and reserved marinade until blended; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Place the crust on an ungreased baking sheet; top with chicken mixture. Sprinkle with cheeses. Bake at 400° for 12 minutes. Top with almonds and remaining onions. Bake 2-3 minutes longer or until cheese is golden brown. Yield: 12 slices.
Originally published as Spicy Chicken Appetizer Pizza in Light & Tasty

Nutritional Facts

1 slice: 143 calories, 5g fat (1g saturated fat), 19mg cholesterol, 327mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 10g protein.

  • 1/2 cup rice vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 1 cup chopped green onions, divided
  • 4 garlic cloves, minced
  • 3 teaspoons olive oil, divided
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 tablespoon cornstarch
  • 1 prebaked thin Italian bread shell crust (10 ounces)
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup shredded part-skim mozzarella cheese
  • 2 tablespoons sliced almonds
  1. In a small bowl, combine the vinegar, soy sauce, 1/2 cup onions, garlic, 1 teaspoon oil, pepper and cayenne. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
  2. Drain chicken, discarding marinade. In a large nonstick skillet over medium heat, cook chicken in remaining oil until no longer pink. Combine cornstarch and reserved marinade until blended; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
  3. Place the crust on an ungreased baking sheet; top with chicken mixture. Sprinkle with cheeses. Bake at 400° for 12 minutes. Top with almonds and remaining onions. Bake 2-3 minutes longer or until cheese is golden brown. Yield: 12 slices.
Originally published as Spicy Chicken Appetizer Pizza in Light & Tasty

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