These small pizzas from Indigo in Honolulu feature sweet caramelized onions, spicy chicken, and mozzarella, Swiss and provolone cheeses. Refrigerated pizza dough is used here to simplify the recipe.
Chili-garlic sauce can be substituted for the Thai chili sauce if necessary.
Makes 4 pizzas.
1 pound skinless boneless chicken thighs, cut into 3/4-inch pieces
2 10-ounce tubes refrigerated pizza dough
1 cup shredded mozzarella cheese
3 large plum tomatoes, seeded, chopped (about 1 1/2 cups)
Heat 1/4 cup oil in heavy large skillet over high heat. Add onions and sauté 5 minutes. Reduce heat to medium-low and sauté until onions are dark brown, about 25 minutes. Add sugar, vinegar and 1 1/2 teaspoons garlic; stir until liquid evaporates and onions are well glazed, about 2 minutes longer. Season with salt and pepper. Cool to room temperature.
Sprinkle chicken with salt. Heat 2 tablespoons oil in another heavy large skillet over medium-high heat. Add chicken and sauté 2 minutes. Add remaining 1 tablespoon garlic and sauté 2 minutes. Add chili sauce and sauté 1 minute. Remove chicken from heat. Stir in 3 tablespoons cilantro.
Preheat oven to 425°F. Sprinkle 2 large baking sheets with flour. Stretch dough from 1 tube to 12×8-inch rectangle. Cut crosswise in half, forming two 6×8-inch rectangles. Cut off corners of each rectangle, forming oval. Transfer dough to prepared baking sheet. Repeat stretching and cutting with remaining dough. Bake until tops are light brown, about 8 minutes.
Mix mozzarella, Swiss and provolone cheeses in large bowl. Sprinkle cheese mixture, tomatoes, onions, chicken and remaining 3 tablespoons cilantro over pizzas, dividing equally. Bake pizzas until cheese melts, about 5 minutes longer.