1). Combine first eight ingredients in a bowl; stir well with a wisk and set aside. 2). Coat a large, nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken, and saute two minutes. Remove from pan, and set aside. 3). Pour vinegar mixture into skillet; bring to a boil over medium-high heat. Cook 5 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be the consistency of thick syrup.) 4). Roll out pizza crust to desired thickness. I prefer it as thin as possible. Sprinkle cheeses over crust, leaving a 1/2 inch border . Top with chicken mixture. 5). Bake at 500 * F for 12 minutes on bottom rack. (Use a pizza stone, if available.) 6). Sprinkle with scallions, and let stand five minutes. 7). Cut into 8 equal slices and enjoy! NOTES : *or use 6 oz cooked, leftover chicken or turkey breast **Original recipe used regular swiss and mozzarella cheeses (if I remember correctly). I find that Jarlsburg Lite and the Sargento Light Cheeses work very well in this recipe. NUTRITIONAL INFORMATION (from original recipe, I think): per slice:199 calc, 5.7 g. fat, .75g. dietary fiber As modified in above recipe per MasterCook analysis: 180 calories, 4.5g fat(22.1%CFF), 0.6g fiber Weight Watcher Points= 4 points per slice This is a very flavorful (spicy) recipe! Satisfying for those suffering weight watcher boredom! Recipe by: SOURCE: Cooking Light YEAR: 1991 ISSUE: Sep/Oct PAGE: 84 Posted to EAT-LF Digest by "Jane Paquet" on Jan 30, 1999,