Asian Chicken Salad Pizza

(2)
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  • 20 min prep time
  • 35 min total time
  • 13 ingredients
  • 8 servings

Ingredients

1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
2
packages (6 oz each) refrigerated grilled chicken breast strips, coarsely chopped
4
tablespoons teriyaki sauce
4
tablespoons hoisin sauce
2
tablespoons creamy peanut butter
1
tablespoon rice vinegar
1
tablespoon soy sauce
2
teaspoons Dijon mustard
1/4
teaspoon ground ginger
1
can (20 oz) pineapple chunks, drained, juice reserved
4
cups finely shredded romaine lettuce
1/2
cup thinly sliced green onions (8 medium)
1
red bell pepper, chopped

Directions

  1. 1 Heat oven to 400°F. Spray 12-inch pizza pan with cooking spray. Unroll dough in pan. Starting at center, press out dough to edge of pan. Bake 10 to 13 minutes or until crust is golden brown. Set aside to cool.
  2. 2 In medium bowl, toss chicken with 2 tablespoons of the teriyaki sauce.
  3. 3 To make dressing, beat remaining 2 tablespoons teriyaki sauce, 2 tablespoons of the hoisin sauce, the peanut butter, vinegar, soy sauce, mustard and ginger with whisk. Beat in 1/4 cup of the reserved pineapple juice until smooth. Stir in additional pineapple juice as needed until mixture is thin enough to drizzle.
  4. 4 Brush cooled crust with remaining 2 tablespoons hoisin sauce. Top with shredded lettuce and green onions. Spoon chicken mixture evenly over lettuce. Sprinkle with bell pepper; top with pineapple. Drizzle with 2/3 of the dressing. Cut into wedges and serve immediately with remaining dressing.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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