Curried Chicken and Onion Pizza
Serve this cheese-free pizza to friends who eschew dairy products, or just for a change of pace.
Makes two 12-inch pizzas
- 2 large Vidalia onions, sliced
- 2 tablespoons peanut oil
- 1 clove garlic, minced
- 1 teaspoon curry powder
- Pinch cayenne
- 1 tablespoon orange juice
- 1½ cups finely diced chicken breast
- ½ recipe Whole-Wheat Crust dough
- 2 tablespoons cornmeal or 2 tablespoons olive oil
- 1 cup Slow-Simmered Tomato Sauce
- 1 cup plain yogurt (optional)
- Freshly ground black pepper to taste
In a large skillet or Dutch oven, combine onions, peanut oil, and garlic. Cook over medium heat, stirring often, until onions turn a rich brown. Stir in curry powder, cayenne, and orange juice. Simmer for 1 minute, then add chicken and mix well.
Roll dough into two 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°.
Spread a thin layer of pizza sauce over each crust, leaving one inch around the edges bare. Divide the curry-spiced chicken mixture over the sauce on each pizza.
Bake pizzas, one at a time if necessary, at 400° in the center of the oven for 15 minutes or until browned. Remove and let stand for 5 minutes, then slice and serve.