A versatile pizza

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a Versatile Pizza That Serves as an Appetizer or a Main Course.

Prep: 15 min - Cook: 5 min - Bake: 20 min

• 1 Tablespoon chili or vegetable oil
• 3/4 Pound Boneless Skinless Chicken Breasts, Cut Into 1/2-Inch Pieces
• 1 Teaspoon Finely Chopped gingerroot
• 1 Can (8 Ounces) No-salt-Added tomato Sauce
• 1 Tablespoon chili Puree With garlic
• 1 Teaspoon soy sauce
• 1 Package (16 Ounces) Ready-to-Serve Original Pizza Crust (12 to 14 Inches in Diameter)
• 1 Can (8 Ounces) Sliced water chestnuts, Drained
• 2 Ounces Small Snow (chinese) Pea Pods (1/2 Cup)
• 1/3 Cup Sliced red onion
• 2 Cups Shredded mozzarella Cheese (8 Ounces)
• 1 Tablespoon Chopped Fresh cilantro

• 1. Heat Oven to 375?f. Heat Wok or 10-Inch Skillet Over High Heat. Add oil; Rotate Wok to Coat Side. Add Chicken And gingerroot; Stir-Fry 2 to 3 Minutes or Until Chicken is no Longer Pink in Center. Reduce Heat to Medium. Stir in tomato Sauce, chili Puree And soy sauce.

• 2. Spoon Chicken Mixture Onto Pizza Crust to Within 1/2 Inch of Edge. Top With water chestnuts, Pea Pods And Onion. Sprinkle With Cheese.

• 3. Bake 15 to 20 Minutes or Until Pizza is Hot And Cheese is Melted. Sprinkle With cilantro.

Makes 8 Servings

Nutritional Info Per 1 Serving: Calories 285 (calories From Fat 100); Fat 11g (saturated 5g); Cholesterol 40mg; Sodium 450mg; Potassium 340mg; Carbohydrate 27g (dietary Fiber 1g); Protein 20g

Diet Exchanges: 1 1/2 Starch; 2 Lean Meat; 1 Vegetable; 1 Fat

This Recipe Displayed With Permission From General Mills, Inc.

contributed by :

• World Recipes Y-Group