We gave a crowd-pleasing classic like barbecue chicken pizza a Korean spin. Fresh mozzarella is mild enough to complement the caramel and chile notes in the sauce and is a great canvas for the fresh carrot and radish salad on top. Roll out and build the pizza on a large sheet of parchment paper so you can place both directly on the hot pizza stone. The bottom of the crust will still be crisp, and you’ll avoid any potential flops from counter to oven.
1 (10-oz.) prebaked whole-wheat thin pizza crust (such as Boboli)
3 ounces fresh mozzarella cheese, torn into small pieces (about 3/4 cup)
Added sugars 7g
Calcium 19% DV
Potassium 10% DV
How to Make It
Preheat oven to 450°F.
Combine 1 tablespoon vinegar and 1 tablespoon brown sugar in a bowl. Add carrot and daikon; toss to coat. Let stand 10 minutes Stir in cilantro.
Combine 1/4 cup water and cornstarch in a bowl. Heat oil in a small skillet over medium. Add garlic and ginger; sauté 2 minutes. Stir in remaining 2 tablespoons vinegar, remaining 1 tablespoon brown sugar, soy sauce, and sambal oelek; bring to a boil. Reduce heat, stir in cornstarch mixture, and simmer until slightly thickened, 2 to 3 minutes. Remove pan from heat; stir in chicken.
Place prepared crust on a baking sheet. Spread chicken mixture over crust, leaving a 1-inch border. Top with mozzarella. Bake at 450°F for 10 minutes. Top evenly with carrot mixture.
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