How to make it

1. https://www.youtube.com/watch?v=1Tvh8nCRqnE
2. Position an oven rack in the center and lower half of the oven; preheat to 450°F. While the oven is heating, toss the chicken with 2 Tbsp. Lee Kum Kee Hoisin Sauce, Lee Kum Kee Minced Garlic, Lee Kum Kee Minced Ginger, Lee Kum Kee Chili Garlic Sauce, and half of the green onions. Set aside.
3. In a separate small bowl, combine the Lee Kum Kee Sriracha Chili Sauce and tomato sauce. Mix well and set aside.
4. Divide fresh dough in half and stretch into two 10/12-inch rounds. Place each on a rimless baking sheet. Par bake bare crusts for 5-7 minutes. Remove from the oven and get ready to top with your toppings.
5. On one pizza crust, spread ¼ cup of Lee Kum Kee Hoisin Sauce evenly over the crust, leaving a 1-inch border. Sprinkle the cheese evenly over the sauce. Arrange chicken mixture in a single layer over the cheese. Distribute some white onion over. On the second pizza crust, spread the spicy tomato sauce evenly over the crust, leaving a 1-inch border. Sprinkle the cheese evenly over the sauce. Top with pepperoni and mushrooms. Place the pizzas in the oven; bake for about 10 minutes or until the crust is crisp and deep golden brown and the cheese is golden.
6. Sprinkle the remaining green onions and cilantro over the chicken pizza and drizzle with Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs). Sprinkle the pepperoni pizza with Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Slice the pizzas into wedges and serve immediately. Enjoy!