It’s finally hitting home that my marathon is only about 1 week away. I’m starting to have my doubts you guys. Yeah, sure I’ve trained by butt off for the past two months, but I haven’t actually run 26.2 miles. I have all these “what if’s” floating around in my head. I guess all I can do is have faith in my myself and hope that Ari will carry me across the finish line with her if my legs collapse at mile 22 Just kidding Ari…
It’s no secret around these parts that I like pizza. A lot. We eat it at least once a week for dinner and I try to throw in some for lunch every now and again too.
So it comes as no surprise that for our post-marathon celebration Ari and I will be having a pizza + beer party with all of our friends that came to cheer us on. I am also still trying to convince Ari that we need some sweat pants that say “26.2” across the butt – cuz I really don’t want to have to wear real clothes after running all day. And better yet a t-shirt that says “I ran a marathon bitches” would also be appropriate. We might as well get real classy with it
Now this pizza is pretty unique – it tastes exactly how it sounds. Sorta like Chinese food and Italian food got together and made a love child. We just do a little trick and swap out the carbs – rice for pizza dough.
It has a slightly sweet sauce that is beaming with the flavors of garlic and soy sauce. The chicken gets coated in the sauce then spread over your favorite pizza crust. Then whole thing gets topped off with a few handfuls of cheese and some toasted sesame seeds for that added crunch.
Now you can get your Chinese and Pizza take-out fix at the same time!
- 2 Tbsp garlic, minced
- 1 tsp fresh ginger, grated
- ¼ cup soy sauce
- ¼ cup mirin
- ½ cup rice vinegar
- 2 Tbsp brown sugar, packed
- ½ tsp sriracha (or more to taste)
- Pizza dough
- 2 chicken breasts, cooked and chopped (about 2 cups)
- 1 ½ cups shredded mozzarella cheese
- ½ Tbsp toasted sesame seeds
- 1 Tbsp green onions, sliced thin
Set a pizza stone on the bottom rack of the oven and preheat the oven to 450°.
In a medium saucepan over medium heat combine garlic, ginger, soy sauce, mirin, rice vinegar, brown sugar and sriracha. Bring mixture to a boil, then reduce heat and simmer for 12-15 minutes or until sauce is reduced to s syrup like consistency. Add chopped chicken to the sauce and toss well to coat.
Stretch the pizza dough to a 12-inch round and transfer to a cornmeal-dusted pizza peel or parchment paper.
Spread sauce and chicken over the pizza dough, leaving a half inch border around the edge. Sprinkle with mozzarella cheese and sesame seeds. Slide the pizza onto the preheated stone and bake for 12-15 minutes, until the bottom is crisp and the cheese is bubbling.
Let pizza cool for 5 minutes, sprinkle with chopped green onion. Slice and serve.