Adapted from Cooking Light Magazine
2 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
4 garlic cloves, minced
1 pizza crust
1 1/2 cups shredded cooked chicken breast (about 8 ounces)
1 cup chopped plum tomato
1 cup chopped mushrooms
Daiya Mozzarella Shreds, dairy-free (parve) "cheese" alternative, to taste
1/4 cup chopped green onions
Preheat oven to 400°.
Combine first 3 ingredients, stirring well with a whisk. Place crust on a baking sheet; brush vinegar mixture over crust. Top with chicken, tomato, and mushrooms; sprinkle with cheese (as much as you like) and green onions.
Bake at 400° for 15 minutes or until melts.