This combination of fruit and chicken is decidedly unusual by Italian standards -- they don't have it in the pizzeria near my house -- but it is good, and it also invites improvisation. For example, you could use swordfish or salmon steaks instead of chicken breast. The recipe will make 4 pizzas; you'll need:
Prep Time: 90 minutes
Cook Time: 30 minutes
Ingredients:
- 2 1/4 pounds (1 k) pizza dough
- 2/3 pound drained tomato pulp from a can
- A chicken breast, diced
- 2 slices pineapple cut in the long direction, diced
- 1/4 pound (100 g) cashew nuts
- 1/2 pound (200 g) mascarpone cheese (mild cream cheese will work as a substitute)
- Poppy seeds (as a variation, use sesame seeds)
- Olive oil
Preparation:
Prepare the dough, divide it into 4 parts, and let them rise for an hour. In the meantime, peel the slices of pineapple and dice them. Dice the chicken breast and sauté it in a quarter cup of olive oil, seasoning it to taste with salt. After about 4 minutes add the pineapple, and after a couple more add the cashew nuts. Heat through, remove the skillet from the fire, and spoon out the excess oil.
Shape the dough into 4 disks, and spread the tomato over them, seasoning it with a little olive oil and salt. Spread the chicken mixture over the pizzas and bake them in a 450 F (220 C) oven for 10 minutes, or for about 5 minutes in a pizza oven. Remove the pizzas, distribute the cheese over them and sprinkle them with poppy seeds, and bake them another 10 minutes in a conventional oven, or another 3 in a pizza oven. Serve at once.
Shape the dough into 4 disks, and spread the tomato over them, seasoning it with a little olive oil and salt. Spread the chicken mixture over the pizzas and bake them in a 450 F (220 C) oven for 10 minutes, or for about 5 minutes in a pizza oven. Remove the pizzas, distribute the cheese over them and sprinkle them with poppy seeds, and bake them another 10 minutes in a conventional oven, or another 3 in a pizza oven. Serve at once.
