Asian Pizza with Apricot-Pineapple Sauce

Name: Asian Pizza with Apricot-Pineapple Sauce
Prep time: 40 min
Total time: 55 min
Yield: 8
Cuisine: Asian
Ingredients: 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; 1 can (11 oz) refrigerated Pillsbury™ Thin Crust 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

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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.

By Pillsbury Kitchens

Updated March 27, 2014

Make With

Pillsbury Pizza Crust

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 (11 oz) refrigerated Pillsbury™ Thin Crust 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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 530

Calories from Fat: 180

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;