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https://www.youtube.com/watch?v=1Tvh8nCRqnE
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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.
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In a separate small bowl, combine the Lee Kum Kee Sriracha Chili Sauce and tomato sauce. Mix well and set aside.
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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.
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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.
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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!