Cheesy Enchilada Pizza
|Chili oil/Vegetable oil||1 Tablespoon|
|Skinless boneless chicken breast||3⁄4 Pound, cut into 1/2-inch pieces|
|Chopped ginger||1 Teaspoon|
|Canned no salt added tomato sauce||8 Ounce|
|Chili garlic||1 Tablespoon (With Garlic)|
|Soy sauce||1 Teaspoon|
|Ready to serve original pizza crust||16 Ounce (12 To 14 Inches In Diameter)|
|Sliced water chestnuts||8 Ounce (Drained)|
|Small snow pea pods||2 Ounce (Chinese 1/2 Cup)|
|Sliced red onion||1⁄3 Cup (5.33 tbs)|
|Shredded mozzarella cheese||8 Ounce|
|Chopped cilantro||1 Tablespoon|
1. Heat oven to 375ºF. 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 the enchilada is hot and cheese is melted. Sprinkle with cilantro.