Kung Pao Cashew Chicken Pizza
Adapted from Fine Cooking's Pizza on the Grill Magazine 2012
Bob's Red Mill Gluten Free Pizza Dough Mix (make according to directions-this makes enough for 2 pizzas approximately 13 inches)
1/2 C hoisin sauce (we purchased gluten free from Whole Foods-Wok Mei brand)
1 tsp red pepper flakes
1 C cubed cooked chicken (leftover from a roasted or rotisserie chicken-we used a rotisserie chicken from Whole Foods)
3 scallions (white and green parts), thinly sliced on an angle
1/4 red bell pepper, seeded and cut into paper thin strips
1/2 C grated mozzarella cheese
1/4 C fresh cilantro leaves (I finely chopped)
1/2 C Cashews (unsalted, dry roasted-we used unsalted raw as some roasted are not gluten free)
Kosher salt and freshly ground pepper (Sichuan if available) to taste
1 TSP toasted sesame oil (we omitted as I cannot have sesame)
Once you have prepared the dough and pre-baked crust according to directions, spread the entire surface with the hosin and sprinkle with the red pepper flakes. Top with the chicken, scallions, and pepper strips. Sprinkle with the cheese.
Finish baking the pizza utnil the cheese is light golden brown or thoroughly melted.
Remove from oven (or grill), sprinkle with the cilantro and cashews, and season with salt and black pepper. Drizzle with the sesame oil (if using), slice and serve.
A fun twist on traditional pizza, and tomato free (so hard to do people!!!)