This sweet and spicy pizza/salad combo combines a crisp crust with a crunchy cabbage, mango, and chicken salad that's tossed with fish sauce and lime juice. Make sure to serve it right after you add the salad to keep the crust crisp. This one's a keeper!!
(serves 5)
3 T. freshly squeezed* lime juice
2 T. canola or veg.* oil, divided
1 T. light brown sugar
1 T. fish sauce
1 T. minced garlic
1 cup shredded rotisserie chicken (about 8 oz.)
Whole grain pizza dough
2 cups thinly sliced napa cabbage
2 cups thinly sliced red cabbage
1/2 cup grated carrot
1/4 cup chopped fresh mint
2 scallions, sliced
1/2*-1 fresh Serrano or jalapeno pepper, seeded and pith removed* (wear gloves*), minced
1 mango, chopped
Preheat oven to 425.
Combine the lime juice, 1 T. oil, brown sugar, fish sauce, and garlic in a large bowl. Add chicken, stir to coat, and set aside to marinate while you roll out the pizza dough, and pre-heat the pizza stone. Brush the dough with the remaining oil. Slide the pizza onto the hot stone, and bake until golden and crispy, 8-10 mins. Meanwhile, add napa and red cabbage, carrot, mint, scallions, and pepper to the chicken; toss to combine. When the crust is done, transfer to a large cutting board, and let cool for 5 mins. Mound the salad in the middle, top with mango and serve immediately.
"I rarely cook for myself. The real satisfaction comes when you see the pleasure other people get from your cooking."
Happy Friday, and have FUN today!!!
Love,
MM
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