Asian Pizza with Apricot-Pineapple Sauce

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.