|1½ lb||Boneless Skinless Chicken Thighs|
|2 Tbsp||Canola Oil|
|¾ cup||Hoisin Sauce|
|¼ cup||Baby Food Plums or Prunes|
|¼ cup||Rice Wine Vinegar|
Heat 2 tbsp canola oil in a Dutch oven until hot, then sear chicken thighs, turning once until brown on both sides. Combine hoisin, vinegar, honey, ketchup, plums or prunes, Sriracha and soy sauce in a saucepan and bring to a boil. Pour over chicken thighs and cover. Bake in a 375 degree oven for 30-40 minutes until chicken is done. Remove from oven and cool slightly. Shred chicken with 2 forks. Roll out pizza dough to fit pizza pan or baking sheet. Scatter cornmeal on pan to prevent the crust from sticking. Brush edges of crust with olive oil. Spread shredded chicken, sauce and scallions over pizza and top with the shredded cheeses and sesame seeds. Bake at 450 degrees for 12-14 minutes until cheese is bubbly.