Chicken Curry Pizza

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

Bake-Off® Contest 35, 1992

Rochester, New York

can (13.8 oz) Pillsbury™ refrigerated classic pizza crust

tablespoons vegetable oil

1/2

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

cup chopped onions

1/2

cup chopped red bell pepper

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

cup chopped tomato

1/2

cup frozen sweet peas, thawed

cup shredded mozzarella cheese (4 oz)

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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.