Easy Pillsbury® pizza crust meets veggie-packed Asian toppers for a delicious new dinner.
Bake-Off® Contest 45, 2012
Patricia Wagner
Yale, Illinois
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
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 530
- Calories from Fat
- 180
% Daily Value
- Total Fat
- 20g
- 30%
-
- Saturated Fat
- 6g
- 31%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 13%
- Sodium
- 750mg
- 31%
- Total Carbohydrate
- 64g
- 21%
-
- Dietary Fiber
- 3g
- 12%
- Sugars
- 17g
- Protein
- 23g
- Vitamin A
- 35%
- 35%
- Vitamin C
- 45%
- 45%
- Calcium
- 30%
- 30%
- Iron
- 15%
- 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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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