12 oz. boneless, skinless chicken breasts
1/2 c. chopped green onions
2 cloves garlic, minced
1/3 c. rice or white vinegar
1/3 c. light soy sauce
1 tbsp. olive oil
1/2 tsp. red pepper flakes
1/4 tsp. pepper
1 tbsp. olive oil
1 tbsp. cornstarch
1 (12-inch) Boboli pizza
1/2 c. grated Jack cheese
1/2 c. grated Mozzarella cheese
1 medium tomato, chopped

Rinse chicken, pat dry and cut into 1/2-inch pieces.

In large bowl, combine half of the green onions, minced garlic, vinegar, soy sauce, the first tablespoon of oil and the pepper flakes. Add the chicken pieces. Stir to coat. Let stand 30 minutes at room temperature. Drain, reserving marinade.

Heat remaining oil in a large skillet. Add chicken pieces. Cook, and stir about 3 minutes or until no longer pink. Stir cornstarch into remaining marinade. Add to skillet. Cook and stir until thick and bubbly. Spoon atop pizza shell, sprinkle cheese, remaining onion and tomatoes.

Bake, uncovered, at 400°F for 15 minutes.