Spicy Garlic Chicken Pizza

A purchased bread shell topped with peppery chicken, a blend of two cheeses, and a sprinkling of nuts add up to a great pizza. Complete the meal with a steaming bowl of soup or a crisp, cool salad.

• 12 oz skinless, boneless, chicken breast halves
• 1/2 cup sliced green onion
• 2 cloves garlic, minced
• 2 tbsp rice vinegar or white wine vinegar
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp olive oil or cooking oil (for marinade)
• 1/2 tsp crushed red pepper or 1/4 tsp ground red pepper
• 1/4 tsp black pepper
• 1 tbsp olive oil or cooking oil (for skillet)
• 1 tbsp cornstarch
• 1 16 oz. (12 inch) Italian bread shell (Boboli)
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp pine nuts or almonds, optional

1. Rinse chicken; pat dry with paper towels. Cut chicken into 1/2-inch pieces. In a large bowl combine half of the green onions, the minced garlic, rice or white wine vinegar, soy sauce, the 1 tbsp oil, the crushed or ground red pepper, and the black pepper. Add the chicken pieces; stir to coat. Let stand 30 minutes at room temperature. Drain, reserving marinade.

2. Heat remaining oil in a large skillet; add chicken pieces. Cook and stir about 3 minutes or till no longer pink. Stir cornstarch into reserved marinade. Add to skillet. Cook and stir till thickened and bubbly. Spoon evenly atop bread shell. Sprinkle with Monterey Jack and mozzarella cheeses. Bake, uncovered, in a 400 degree oven for 12 minutes. Top with remaining green onion and nuts. Return to oven for 2 minutes more.