1/2 cup sliced green onion
2 cloves minced garlic
2 Tbsp. vinegar
2 Tbsp. soy sauce
1 Tbsp. oil
1/2 tsp. crushed red pepper or 1/4 tsp. ground red pepper
1/4 tsp. black pepper
1 Tbsp. oil
1/4 tsp. black pepper
1 Tbsp. oil
1 Tbsp. cornstarch
1 large Boboli pizza shell
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded mozzarella cheese
2 tsp. pine nuts or sliced almonds
In a large bowl, combine the onion, garlic, vinegar, soy sauce, 1 Tbsp. olive oil and the peppers. Add the chicken and stir to coat. Marinate 30 minutes. Drain, reserving marinade. Heat remaining 1 Tbsp. olive oil in skillet. Add chicken and cook until done. Stir cornstarch into reserved marinade, then add to skillet. Cook and stir until thick and bubbly, making small amount of sauce. Spoon chicken and sauce onto pizza shell. Sprinkle with cheese. Bake at 400ºF. for 12 minutes.
1 large Boboli pizza shell
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded mozzarella cheese
2 tsp. pine nuts or sliced almonds
In a large bowl, combine the onion, garlic, vinegar, soy sauce, 1 Tbsp. olive oil and the peppers. Add the chicken and stir to coat. Marinate 30 minutes. Drain, reserving marinade. Heat remaining 1 Tbsp. olive oil in skillet. Add chicken and cook until done. Stir cornstarch into reserved marinade, then add to skillet. Cook and stir until thick and bubbly, making small amount of sauce. Spoon chicken and sauce onto pizza shell. Sprinkle with cheese. Bake at 400ºF. for 12 minutes.
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