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Asian Pizza with Apricot-Pineapple Sauce

asian pizza with apricot-pineapple sauce Entree Asian
Asian Pizza with Apricot-Pineapple Sauce
  • Prep 40 min
  • Total 55 min
  • Ingredients 22
  • Servings 8

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

Updated March 27, 2014
Bake-Off® Contest 45, 2012
Patricia Wagner
Yale, Illinois

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

Steps

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  • 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 Facts

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%
Potassium
240mg
7%
Total Carbohydrate
64g
21%
Dietary Fiber
3g
12%
Sugars
17g
Protein
23g
% Daily Value*:
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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  • Crisco is a trademark of The J.M. Smucker Company

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