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Kung Pao Cashew Chicken Pizza

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The authors of “Pizza on the Grill” suggest a Chinese beer, such as Tsingtao, to accompany this pizza. Also, you could easily turn it into a Kung Pao Shrimp pizza, if you wished.

Kung Pao Cashew Chicken Pizza

1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature
2 tablespoons olive oil (for brushing pizza dough with oil before placing on grill)
1/2 cup hoisin sauce (Chinese markets have brands that are not so sweet)
1 teaspoon red pepper flakes, or to taste
1 cup cooked, cubed chicken (leftovers from a rotisserie chicken will work)
3 scallions (white and green parts) cut at an angle
1/4 red bell pepper, seeded and cut into paper-thin strips
1/2 cup grated mozzarella cheese
1/4 cup fresh cilantro leaves
1/2 cup hot chile-lime cashews or unsalted, dry-roasted cashews
Kosher salt, ground black pepper (Sichuan, if available)
1 tablespoon toasted sesame oil

Preheat the grill, roll out and shape dough, brush with olive oil and grill the first side of the crust (see tips). Use tongs to transfer it to a peel or rimless baking sheet, flip the crust to reveal the grilled side. Spread the entire surface with the hoisin and sprinkle with red pepper. Top with the chicken, scallions and pepper strips. Sprinkle with the cheese. Finish grilling.

Remove from grill, sprinkle with the cilantro and cashews, season with salt and black pepper. Drizzle with the sesame oil, slice and serve immediately.

Makes 2-4 servings

From “Pizza on the Grill” by Fine Cooking

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