Vietnamese Lemongrass Chicken Pizza with Cashew Butter Sauce

The grilled lemongrass chicken was so good that I wanted to have those flavors again.   Instead of repeating that same meal,  I used an entirely different format for those flavors–a pizza!  I decided to make the cashew butter dip as the sauce for the pizza along with an assortment of tasty toppings.  I tried something new and added roasted red peppers for color and flavor.  The grilled chicken was great with the red peppers and cashew sauce.  I topped the pizza with fresh mozzarella, jalapenos, cilantro, and bean sprouts which added a nice freshness and crunch.  The cashew sauce is rich so it only needs a thin layer of sauce on the bottom.  All the flavors worked great together and it was fun to eat the same dish in a whole new way!

Vietnamese Lemongrass Chicken Pizza with Cashew Butter Sauce
(makes 1 pizza)
Printable Version

Ingredients:

• 1 pizza dough
• olive oil
• 2 lemongrass chicken breasts
• 1 batch cashew butter dipping sauce
• 2 red peppers, roasted and sliced thin
• 6 oz. mozzarella, grated
• 1 jalapeno, sliced thin
• 1 handful bean sprouts
• 1 handful cilantro, chopped

Directions:

1. On an oiled baking sheet, place the flat pizza dough onto the sheet, drizzle with olive oil, and bake at 450F until brown, about 8 minutes.
2. Meanwhile, grill the chicken and shred into bite-sized pieces.
3. Spread a thin layer of the cashew sauce onto the pizza dough, adding the roasted red peppers on top.
4. Add the chicken pieces and mozzarella.  Bake for 5 minutes, or until the cheese has melted and started to just brown.
5. Top with the jalapeno slices, bean sprouts, and cilantro.