Great grilled on the barbecue.
INGREDIENTS
Makes 4 servings
Base
1 – 12” (30 cm) prepared thin pizza shell
Sauce
1 Tbsp (15 ml) vegetable oil
2 Tbsp (30 ml) rice wine vinegar
3 Tbsp (45 ml) peanut butter
1 tsp (5 ml) brown sugar
1 Tbsp (15 ml) VE Oriental Stir-fry Seasoning
VE Crushed Chilies, to taste
Toppings
1 cup (250 ml) grated low-fat mozzarella cheese, divided
1 cup (250 ml) cooked and chopped chicken breast, or previously cooked chicken, defrosted
1/3 cup (80 ml) bean sprouts, washed
¼ cup (60 ml) shredded or matchstick carrots
¼ cup (60 ml) VE 3 Onion Dip Mix
Optional – fresh cilantro, chopped- Preheat oven to 425° F (220° C).
- Place shell on a VE Perforated Pizza Pan and set aside.
- Combine sauce ingredients in a small mixing bowl and spread evenly over shell.
- Sprinkle with half mozzarella, add remaining ingredients, and top with remaining mozzarella.
- Bake for 10–12 minutes, or until mozzarella is melted and edges brown. Garnish with cilantro, if desired.
Per serving: Calories 220, Fat 10 g (Saturated 3 g, Trans 0 g), Cholesterol 25 mg, Sodium 360 mg,
Carbohydrate 19 g (Fibre 2 g, Sugars 2 g), Protein 13 g.
Creative Cooking For sauce, try VE Satay Seasoning instead of VE Oriental Stir-fry Seasoning.
Serving Tip Serve with seasonal greens and prepared VE Dressing.