Cashew Chicken Pizza Recipe

Make sauce

In a small saucepan over low heat combine 1/2 cup prepared basil pesto, 1/4 cup heavy cream and 2 tablespoons softened cream cheese. Stir continuously until the cream cheese melts and the mixture is smooth (about 3 to 4 minutes).

Stir in 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Warm gently until just simmering, then remove from heat and set aside to cool slightly while preparing the pizza base.

Preheat and prepare dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a work surface with 2 tablespoons flour. Turn the 16 oz pizza dough onto the surface and press or roll into a 12- to 14-inch round (or rectangle) about 1/4-inch thick. Transfer to a sheet of parchment paper or a lightly oiled pizza peel. Brush the dough lightly with 1 tablespoon olive oil to prevent sogginess.

Assemble pizza

Spread the warmed pesto cream sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle 1 1/2 cups of the shredded mozzarella evenly over the sauce. Distribute the 2 cups cooked chicken evenly across the pizza. Scatter 1/3 cup of the chopped roasted cashews over the top (reserve the remainder for finishing).

Slide the pizza (on parchment) onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–12 minutes, rotating once halfway, until the crust is golden and the cheese is bubbly and starting to brown.

Add fresh toppings

Remove the pizza from the oven. Immediately sprinkle the remaining 1/6 cup chopped cashews and 4 thinly sliced green onions over the hot pizza. If using, sprinkle 2 tablespoons grated Parmesan and 1/2 teaspoon red pepper flakes. Tear and scatter 6 fresh basil leaves on top and drizzle 1 teaspoon extra-virgin olive oil.

Let the pizza rest 2–3 minutes, then slice into 8 pieces. Taste and add a light pinch of salt if desired. Serve warm.