-
1
Heat 1/4 cup oil in heavy large skillet over high heat.
-
2
Add onions and saute 5 minutes.
-
3
Reduce heat to medium-low and saute until onions are dark brown, about 25 minutes.
-
4
Add sugar, vinegar and 1 1/2 teaspoons garlic; stir until liquid evaporates and onions are well glazed, about 2 minutes longer.
-
5
Season with salt and pepper.
-
6
Cool to room temperature.
-
7
Sprinkle chicken with salt.
-
8
Heat 2 tablespoons oil in another heavy large skillet over medium-high heat.
-
9
Add chicken and saute 2 minutes.
-
10
Add remaining 1 tablespoon garlic and saute 2 minutes.
-
11
Add chili sauce and saute 1 minute.
-
12
Remove chicken from heat.
-
13
Stir in 3 tablespoons cilantro.
-
14
Preheat oven to 425u00b0F.
-
15
Sprinkle 2 large baking sheets with flour. Stretch dough from 1 tube to 12x8-inch rectangle.
-
16
Cut crosswise in half, forming two 6x8-inch rectangles.
-
17
Cut off corners of each rectangle, forming oval.
-
18
Transfer dough to prepared baking sheet. Repeat stretching and cutting with remaining dough.
-
19
Bake until tops are light brown, about 8 minutes.
-
20
Mix mozzarella, Swiss and provolone cheeses in large bowl.
-
21
Sprinkle cheese mixture, tomatoes, onions, chicken and remaining 3 tablespoons cilantro over pizzas, dividing equally.
-
22
Bake pizzas until cheese melts, about 5 minutes longer.
