Cashew Chicken Pizza
Nuts give pizzas texture and an earthy flavor. For variety, try substituting Lemon Cream Sauce for the Sesame-Soy and slivered almonds for the cashews.
Makes two 12-inch pizzas
INGREDIENTS
- ½ recipe California Thin Crust dough
- 2 tablespoons cornmeal or 1 tablespoon oil
- 1 cup Sesame-Soy Sauce
- ¼ cup chopped fresh cilantro
- 2 chicken breast halves, cooked and diced
- 1 cup roasted cashews
- 1 cup sliced celery
- Freshly ground black pepper to taste
- 3 cups shredded mozzarella cheese
Roll or press pizza dough into two very thin 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place rolled dough directly on stone.
Spread ½ cup Sesame-Soy Sauce evenly over each pizza. Sprinkle cilantro over the sauce.
Distribute the chicken, cashews, and celery over the sauce on each pizza. Sprinkle with freshly ground black pepper, followed by the mozzarella cheese.
Place one pizza in the oven at 425°. Bake 10 to 12 minutes or until crust is browned and cheese is melted. Repeat with remaining pizza.
Let pizzas rest briefly, then slice with a sharp knife or pizza wheel.
