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cook time


1 12" Boboli® Thin Pizza Crust
1/2 c. plum sauce or duck sauce
2 tsp. hot sauce
2 tbsp. canola oil or vegetable oil
3/4 lb. chicken breast tenderloin strips
1 tbsp. grill seasoning
1 clove garlic, minced
1 tbsp. soy sauce
1/2 small red bell pepper, diced
1 c. Monterey Jack or white cheddar cheese, shredded
1 scallion, chopped (white and green parts)
1/4 c. cilantro leaves

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Preheat oven to 450° F. In a small bowl, combine plum sauce and hot sauce and set aside. Heat the oil in a skillet over medium-high heat. Season the chicken pieces with the grill seasoning and add to the skillet. Sauté chicken for 3 – 4 minutes until light brown. Add the garlic to the pan and cook for 1 more minute. Reduce heat to low and add the soy sauce, scraping the bottom of the pan with a wooden spoon to loosen any brown bits. Add the plum sauce mixture and stir to coat the chicken. Spread the warm chicken mixture onto the crust, leaving a 1" border around the edge. Top with the peppers and cheese and bake for 10 – 12 minutes until crust is golden brown and cheese is melted. Remove pizza from oven and top with scallion and cilantro before serving.