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.
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.