When I lived abroad over a decade ago, I fell in love with fancy pizza. Unlike more recently in Nova Scotia, you could not get fancy pizza of the kind I had become accustomed to while living the backpacker life. I returned home craving things like cashews, figs and pears on my slices of pie, and promptly got strange looks from unsuspecting dinner guests. So this recipe is a twist on the classic barbecue chicken pizza that hearkens back to my first experiences with a more diverse range of pizza toppings.
Pizza crust (of your choosing: I prefer to use this recipe)
Pizza sauce (try this recipe for an all-purpose tomato sauce that will knock your socks off)
4 chicken thighs
1 cup Wildly Delicious Bourbon and Maple Syrup BBQ Sauce
1/2 small red onion, diced finely
2 small or 1 large apple, peeled and sliced into half moons
2 cups mozzarella cheese, grated
1 cup Pete’s Own Raw Cashew nuts
Cilantro, to top
Preheat your oven to 400F.
Slice the chicken thighs into small chunks. Heat a glug of olive oil in a sauté pan, and add the chicken and barbecue sauce. Cook until the chicken is cooked but still tender, and the sauce has started to caramelize and reduce slightly.
Place or spread your pizza crust on to a greased baking sheet. Top your crust with pizza sauce, and then add the red onion, the chicken, apple and cheese. Sprinkle with cashews.
Slide the pizza into the oven and cook until the cheese is melted and bubbling, and the crust has begun to brown.
Jessie is a writer, food lover and women’s wellness practitioner. She owns the Halifax-based Nalumana Women’s Wellness, and writes about all things food, wellness, parenting and adventure for a variety of publications, including her own blog, Purple House Cafe.