Categories: Pizza/flatbread
Ingredients
- 3 tbsp rice vinegar, divided
- 2 tbsp light brown sugar, divided
- 1 medium carrot, shaved into ribbons
- 1 medium daikon radish, shaved into ribbons
- 3 tbsp fresh cilantro leaves
- 1/4 cup water
- 1/2 tsp cornstarch
- 1 tsp olive oil
- 1 tsp finely chopped garlic
- 1 tsp finely chopped peeled fresh ginger
- 1 tbsp soy sauce
- 1 tbsp sambal oelek
- 4 oz. rotisserie chicken, shredded
- 10 oz. prebaked thin pizza crust (such as Boboli)
- 3 oz. fresh mozzarella, torn into small pieces
Directions
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Preheat oven to 450.
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Combine 1 tbsp vinegar and 1 tbsp brown sugar in a bowl. Add carrot and daikon; toss to coat. Let stand 10 minutes. Stir in cilantro.
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Combine 1/4 cup water and cornstarch in a bowl. Heat oil in a small skillet over medium. Add garlic and ginger; saute 2 minutes. Stir in remaining 2 tbsp vinegar, remaining 1 tbsp brown sugar, soy sauce, and sambal oelek; bring to a boil. Reduce heat, stir in cornstarch mixture, and simmer until slightly thickened, 2-3 minutes. Remove pan from heat; stir in chicken.
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Place prepared crust on a baking sheet. Spread chicken mixture over crust, leaving a 1-inch border. Top with mozzarella. Bake at 450 for 10 minutes. Top evenly with carrot mixture.