3/4 pound boneless skinless chicken breast, cut into 1/2-inch pieces
1 teaspoon finely chopped gingerroot
1 can (8 ounces) no-salt-added tomato sauce
1 tablespoon chili puree with garlic
1 teaspoon soy sauce
1 package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter)
1 can (8 ounces) sliced water chestnuts, drained
2 ounces small snow (Chinese) pea pods (1/2 cup)
1/3 cup sliced red onion
2 cups shredded mozzarella cheese (8 ounces)
1 tablespoon chopped fresh cilantro
Heat oven to 375°F. Heat wok or 10-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Reduce heat to medium. Stir in tomato sauce, chili puree and soy sauce. Spoon chicken mixture onto pizza crust to within 1/2 inch of edge. Top with water chestnuts, pea pods and onion. Sprinkle with cheese. Bake 15 to 20 minutes or until pizza is hot and cheese is melted. Sprinkle with cilantro.