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

1. Preheat oven to 450.

2. 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.

3. 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.

4. 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.

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