Hoisin Chicken Pizza

Dough:

1 package active dry yeast

2 t. sugar

2 t. salt

1/4 C. warm water (110°F.)

4 C. all-purpose flour

1/4 t. five spice powder

1 1/2 T. canola oil

1/2 T. sesame oil

1 3/4 C. warm water

Chicken Hoisin:

2 C. sliced green onions

2 C. diced raw dark chicken meat

1/4 C. hoisin sauce

1 T. sambal oelek, or Chinese chile paste

2 C. grated mozzarella cheese

salt and pepper

2 T. chopped green onions for garnish

In a small bowl, mix yeast, sugar, salt and the 1/4 cup warm water. Let stand 5 minutes until foamy. In a mixer with a dough hook, mix flour and five spice powder. While mixer is running, slowly pour in yeast mixture, the oils, and the rest of the water; mix on low speed 8-10 minutes. Stop mixer when dough forms a smooth and firm ball.

Divide dough into 6 balls and place on a sheet tray lined with parchment paper. Cover with a cloth and place in a warm part of the kitchen; let balls double in size, about 2 hours.

Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5 inches in diameter. Take a floured rolling pin and roll out to a little less than 1/4 inch thick and about 8-10 inches in diameter.

To make Hoisin Chicken Pizza:

In a bowl, mix green onions, chicken, hoisin, ginger and sambal. season with salt and pepper and set aside.

Brush one side of dough with a little canola oil and place over low heat on a grill for about 2 minutes. Brush oil on the raw side and turn over. Top the raw pizza with the chicken mixture; then top with cheese.

Bake at 375°F. 15 minutes (longer cooking at lower temp. to be sure chicken is cooked). Garnish with chopped green onions.

NOTE: Carefully watch the pizza. If the grill is too hot, the bottom will burn before the pizza is ready. If this occurs, you can place the pizza on a tray and use the oven broiler to finish the melting.