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Bake-Off® Contest 45, 2012
Yale, Illinois

Asian Pizza with Apricot-Pineapple Sauce

Easy Pillsbury® pizza crust meets veggie-packed Asian toppers for a delicious new dinner.

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  • prep time 40 min
  • total time 55 min
  • ingredients 22
  • servings 8
 

Ingredients

Sauce

3/4
cup apricot preserves
1/2
cup pineapple juice
1/3
cup packed brown sugar
1
tablespoon cornstarch
1/4
teaspoon ground ginger
3
tablespoons cider vinegar
2
tablespoons ketchup
1/2
teaspoon Worcestershire sauce

Pizza

1
can Pillsbury® refrigerated thin pizza crust
2
tablespoons Crisco® Pure Canola Oil
3/4
cup thinly sliced green onions
3/4
cup chopped broccoli florets
1/2
cup diced celery
1/2
cup diced red bell pepper
1
bag (14 oz) coleslaw mix (shredded cabbage and carrots)(about 7 cups)
1/2
teaspoon salt
1/2
teaspoon ground black pepper
1 1/2
cups chopped cooked chicken breasts
1/2
cup halves and pieces cashews
2
cups shredded mozzarella cheese (8 oz)
1
cup wonton salad strips (from 3.5-oz bag)
1/4
cup grated Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. In 2-quart saucepan, add all sauce ingredients; stir with wire whisk until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat to low; simmer 5 to 7 minutes, stirring occasionally, or until sauce is thickened. Remove from heat; cover to keep warm.
  • 2 Meanwhile, spray bottom of 12-inch pizza pan with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough onto pan; press to fit pan, forming rim around edge. Prick bottom of crust with fork.
  • 3 Bake 4 to 7 minutes or until light golden brown.
  • 4 Meanwhile, heat oil in 12-inch skillet over medium heat. Add green onions, broccoli, celery, red pepper, coleslaw mix, salt and pepper. Cook 8 to 10 minutes, stirring frequently, until cabbage is wilted and vegetables are crisp-tender. Add chicken and cashews, cook an additional minute. Spread vegetable-chicken mixture evenly over partially baked crust. Top with mozzarella cheese.
  • 5 Bake an additional 4 to 6 minutes or until cheese is melted and crust is golden brown. Remove from oven; spread 1/3 cup of the sauce over top of pizza. Sprinkle with wonton strips. Bake an additional 2 minutes or until wonton strips begin to brown. Remove from oven; sprinkle with Parmesan cheese.
  • 6 Meanwhile, reheat sauce over medium heat 2 minutes or until hot. Serve pizza with remaining sauce.
  • 1 Heat oven to 425°F. In 2-quart saucepan, add all sauce ingredients; stir with wire whisk until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat to low; simmer 5 to 7 minutes, stirring occasionally, or until sauce is thickened. Remove from heat; cover to keep warm.
  • 2 Meanwhile, spray bottom of 12-inch pizza pan with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough onto pan; press to fit pan, forming rim around edge. Prick bottom of crust with fork.
  • 3 Bake 4 to 7 minutes or until light golden brown.
  • 4 Meanwhile, heat oil in 12-inch skillet over medium heat. Add green onions, broccoli, celery, red pepper, coleslaw mix, salt and pepper. Cook 8 to 10 minutes, stirring frequently, until cabbage is wilted and vegetables are crisp-tender. Add chicken and cashews, cook an additional minute. Spread vegetable-chicken mixture evenly over partially baked crust. Top with mozzarella cheese.
  • 5 Bake an additional 4 to 6 minutes or until cheese is melted and crust is golden brown. Remove from oven; spread 1/3 cup of the sauce over top of pizza. Sprinkle with wonton strips. Bake an additional 2 minutes or until wonton strips begin to brown. Remove from oven; sprinkle with Parmesan cheese.
  • 6 Meanwhile, reheat sauce over medium heat 2 minutes or until hot. Serve pizza with remaining sauce.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
750mg
750%;
Total Carbohydrate
64g
64%
(Dietary Fiber
3g
3%
  Sugars
17g
17%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
45%;
Calcium
30%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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