Barbecue Cashew-Chicken Pizza with French-Fried Onions

A simple sauce complements the chicken and crunchy topping. MORE+ LESS-

Bake-Off® Contest 43, 2008

Austin, Texas

can (13.8 oz) Pillsbury™ refrigerated classic pizza crust

1/4

cup whiskey-flavored or regular barbecue sauce

tablespoon concord grape jelly

1/4

teaspoon pepper

1/4

cup chopped sweet onion (such as Maui or Walla Walla)

1 1/2

cups cubed cooked chicken breast

1/3

cup cashew halves and pieces

tablespoons chopped fresh cilantro

cup finely shredded mozzarella and Parmesan cheese blend or Italian cheese blend (4 oz)

3/4

cup French-fried onions (from 2.8-oz can)

fresh cilantro sprigs, if desired

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1

Heat oven to 400°F. Spray 13x9-inch pan or 12-inch pizza pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on pan; press dough to edges of pan. Bake 8 to 12 minutes or until golden brown.
2

Meanwhile, in medium bowl, mix barbecue sauce, jelly, pepper and chopped onion. Spread evenly over partially baked crust. Top with chicken, cashews, chopped cilantro and cheese.
3

Bake 8 to 13 minutes longer or until cheese is melted and crust is deep golden brown.
4

Sprinkle French-fried onions over pizza. Bake 2 to 3 minutes longer or until onions are golden. Garnish with cilantro sprigs.