Preheat oven to 500°F.

Prepare the sauce by combining rice vinegar, brown sugar, soy sauce, water, minced ginger, peanut butter, red pepper flakes, and minced garlic in a bowl and whisk well.

Heat a nonstick skillet coated with cooking spray over medium heat.

Add bite-sized chicken pieces to the skillet and saute for 2 minutes.

Remove chicken from the pan.

Pour the rice vinegar mixture into the pan and bring to a boil over medium-high heat.

Cook the mixture for 6 minutes or until slightly thickened.

Return the chicken to the pan and cook for 1 minute or until the chicken is cooked through and the sauce has thickened to a syrup consistency.

Prepare the pizza dough by dissolving sugar and yeast in warm water in a large bowl and let stand for 5 minutes.

Stir in most of the flour, salt, and olive oil to form a soft dough, reserving some flour for kneading.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, adding more flour as needed to prevent sticking.

Place the dough in a bowl coated with cooking spray, turning to coat, then cover and let rise in a warm place for 1 hour or until doubled in size.

Punch the dough down and divide it in half.

Roll each half into a 12-inch circle on a lightly floured surface.

Place each dough circle on a pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal.

Crimp the edges of the dough to form a rim.

Cover and let rise for 30 minutes.

Sprinkle Swiss and mozzarella cheeses over the prepared crust, leaving a 1/2-inch border.

Top with the chicken mixture.

Bake at 500°F for 12 minutes on the bottom rack in the oven.

Sprinkle with chopped green onions.

Place the pizza on a cutting board and let stand for 5 minutes before slicing and serving.