Malaysianchickenpizza Recipes

MALAYSIAN CHICKEN PIZZA

Steps:

• In a small bowl, combine the first 8 ingredients. Stir well with a whisk and set aside. In a medium nonstick skillet coated with cooking spray, cook chicken over medium heat until browned, about 2 minutes. Remove chicken from the pan.
• Pour the rice vinegar mixture into the pan and bring to a boil over medium-high heat. Cook the mixture until it thickens to a syrup, about 6 minutes. Return the chicken to the pan and cook until chicken is fully cooked through, about 1 minute.
• Position an oven rack at the bottom of the oven and preheat to 500 degrees F.
• Sprinkle the cheeses over the pizza crust, leaving a 1-inch border, and top with the chicken. Bake for 12 minutes on the bottom rack of the oven. Remove from the oven and sprinkle with green onions. Place pizza on a cutting board and let stand for 5 minutes before serving.
• In a small pot, warm the water to 100 to 110 degrees F. In a large bowl, dissolve sugar and yeast in warm water and let stand for 5 minutes.
• Lightly spoon flour into dry measuring cups and level with a knife. Add flour, cornmeal, oil and salt to yeast mixture; stir until soft dough forms. Turn dough out onto a floured surface and knead until even, about 5 minutes. Add bread flour as needed to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray and turn to coat.
• Cover and let rise in warm place (about 85 degrees F) free from drafts until doubled in size, about 45 minutes. Gently press 2 fingers into dough; if indentation remains, dough has risen enough. Punch dough down into the shape of a ball.
• Lightly re-spray bowl; place dough in bowl, turning to coat again. Cover; let the dough rise again in a warm place (about 85 degrees F) free from drafts for another 30 minutes.
• Place the dough on a lightly floured surface and roll out to a 12-inch crust. Top the dough according to pizza instructions.

MALAYSIAN CHICKEN PIZZA

Steps:

• 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.
• Pizza Dough:.
• Dissolve sugar and yeast in water in a large bowl, and let stand 5 minutes. Stir in 2 3/4 cups flour, salt, and olive oil to form a soft dough.
• Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
• Place dough in a bowl coated with cooking spray, turning to coat. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.).
• Punch dough down; divide in half. Roll each half into a 12-inch circle on a lightly floured surface. Place dough on 2 (12-inch) pizza pans or baking sheets each coated with cooking spray and sprinkled with 1/2 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover; let rise in a warm place (85°), free from drafts, for 30 minutes.
• Note: To save half of dough for later, wrap in plastic wrap, and store in a zip-top heavy-duty plastic bag in freezer. To thaw, place dough in refrigerator 12 hours or overnight; bring to room temperature, and shape as desired.