Chicken Curry Pizza

Take homebaked pizza on an exotic excursion when Eastern flavors top a simple refrigerated pizza crust.

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Servings 8

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Bake-Off® Contest 35, 1992

Sharada N. Patil

Rochester, New York

ingredients 17
Prep Time 30 min
Total Time 55 min

Ingredients

1: can (13.8 oz) Pillsbury® refrigerated classic pizza crust

2: tablespoons vegetable oil

1/2: lb boneless skinless chicken breast, cut into 1/4-inch slices

1: cup chopped onions

1/2: cup chopped red bell pepper

2: cloves garlic, finely chopped

1/2: teaspoon salt

1/4: teaspoon ground coriander

1/4: teaspoon cumin seed

1/4: teaspoon grated fresh gingerroot or ground ginger

1/8: teaspoon ground turmeric

1/8: teaspoon ground red pepper (cayenne)

1/8: teaspoon ground cinnamon

1/8: teaspoon ground cloves

1: cup chopped tomato

1/2: cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed

1: cup shredded mozzarella cheese (4 oz)

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Directions

1 Heat oven to 350°F. Lightly grease 13x9-inch pan or 12-inch pizza pan. Unroll dough in pan; starting at center, press out dough with hands. Bake 15 to 20 minutes or until light golden brown.
2 In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken, onions, bell pepper, garlic, salt, coriander, cumin seed, gingerroot, turmeric, red pepper, cinnamon and cloves. Cook and stir 6 to 8 minutes or until chicken is no longer pink and onions are tender. Add tomato and peas; cook and stir about 3 minutes or until tomato is soft. Spread chicken mixture over partially baked crust; sprinkle with cheese.
3 Bake 17 to 22 minutes longer or until edges of crust are golden brown and cheese is melted. Let stand 10 minutes before serving.