Korean Pizza

Korean Pizza

This recipe is from Cooking Light Magazine. You'll find a 

theme of what I post lately is that I'm finally making it through

all the cooking magazines I get and making some recipes from them. 

This is a great weekday recipe, its very easy. 

Ingredients

3 Tbsp Rice Vinegar

2 Tbsp brown sugar

2 medium carrots-shredded

3 Tbsp cilantro-chopped

1/4 cup water

1/2 tsp cornstarch

1 tsp olive oil

1 tsp garlic-chopped

1 tsp fresh ginger-shopped

1 Tbsp soy sauce

1 Tbsp fresh chili paste

1 pre baked pizza crust (Such as Boboli)

2 cups mozzarella

1 cup shredded rotisserie chicken

Directions

 Preheat oven to 450 degrees. Combine 1 Tbsp vinegar and sugar in a bowl. Add shredded carrots. Toss to coat. Let stand for 10 minutes and then add the cilantro. Meanwhile, combine the water and cornstarch in a small bowl and set aside. In a small skillet heat oil and add garlic and ginger, saute for 2 minutes. Stir in remaining 2 Tbsp vinegar, 1 Tbsp brown sugar, soy sauce and chili paste. Bring to a boil and then reduce heat. Stir in cornstarch mixture and simmer until thickened about 3 minutes. Remove from heat and stir in chicken.

Place pizza crust on a pizza pan or cookie sheet and spread the chicken mixture of the crust. Top with mozzarella and bake for 10 minutes. Remove from oven and top with carrot mixture and cut into slices.