Oriental Stir Fry Pizza Recipes

Steps:

• Combine the first 6 ingredients.
• Place the cornstarch into a bowl; whisk the liquid mixture into it.
• Set aside, but keep the whisk handy, as you will need to whisk the sauce again just before you use it.
• Add this sauce to a wok, full of vegetables, meat, or seafood about 2/3 of the way through cooking.
• Stir well to ensure a thorough coating.

Steps:

• Put pizza dough in a greased pizza pan. Bake at 425 degrees for 8 minutes.
• Stir fry onion, peppers, mushrooms, and garlic in olive oil for 2-3 minutes until tender and crisp.
• Stir fry chicken 2-3 minutes until no longer pink and done. May need to add extra olive oil.
• Return vegetables to skillet and mix together.
• Sprinkle half the mozarella cheese over crust. Spoon mixture of chicken and vegetables over cheese layer evenly. Top with the rest of the mozarella cheese.
• Sprinkle basil and sesame seeds on top.
• Bake at 425 degrees for 5-7 minutes, or until cheese melts.

Steps:

• Heat oven to 425°F. Lightly grease 15 x 10 x 1-inch baking pan. Unroll dough and place in greased pan starting at center, press out with hands. Bake at 425°F. for 7 to 10 minutes or until light golden brown.In medium bowl, combine chicken and Italian dressing set aside. In small saucepan, combine all sauce ingredients. Bring to a boil. Reduce heat to medium simmer 5 minutes, stirring frequently. Spread sauce on partially baked crust to within 1 inch of edges.Drain chicken discard marinade. In large skillet over medium high heat, cook and stir chicken for 3 minutes. Add mushrooms, bell pepper and onion cook and stir until vegetables are crisp-tender and chicken is no longer pink, 3 to 5 minutes. Drain well. Spread chicken mixture over sauce sprinkle with cheeses. Bake at 425°F. for 7 to 12 minutes or until crust is golden brown and cheese is melted.Nutrition Per Serving: Calories 320 Protein 25g Carbohydrate 31g Fat 11g Sodium 510mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.