Courtesy of Diana Coutu
Diana’s Gourmet Pizzeria, Winnipeg
1 13-ounce pizza dough
1 tablespoon olive oil
¼ cup Kung Pao sauce
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves fresh garlic, minced
1 teaspoon sea salt
1 chicken breast, fully cooked, pan fried over low heat with light olive oil, diced
1 green onion, diced
½ red onion, sliced into ¼-inch rings
½ green pepper, sliced ¼-inch rings
½ red pepper, sliced ¼-inch rings
½ cup fresh, hand-cut pineapple, sliced into bite size pieces
2⁄3 cup low fat mozzarella cheese, shredded
Combine Kung Pao sauce and cooked diced chicken. Allow the chicken to soak up the Kung Pao sauce for 10 minutes.
Hand slap out dough patty onto a 12-inch pizza pan. Brush center of pizza (where you would normally spread red sauce) with olive oil. Leave 1-inch at the edge of the crust without olive oil. Spread minced garlic over the olive oil. Combine dried oregano and basil in a shaker for easy application. Sprinkle dried oregano, dried basil, sea salt and pepper on the olive oil base.
Smother the olive oil and herb base with shredded mozzarella. Spread out each topping evenly to the edge of the cheese.
Bake until crust is golden brown and ready to serve.