Delightfully different, this pizza has a perfect balance of flavours that will satisfy winter cravings for something colourful and interesting.  A creamy, Asian-inspired cashew sauce ties together the pomelo, shrimp and avocado topping medley.  While a sprinkling of cilantro would be nice, it isn’t essential.  To save an extra trip to store, I worked with what I had on hand and was quite happy with the results–well worth repeating.  Why not say goodbye to your food ruts and try this pizza for lunch or add it to the table for dinner this week?

Recipe for Citrusy Shrimp & Avocado Pizza

Ingredients:

• Baked naan bread or pizza dough (see my homemade naan bread and focaccia bread recipes)
• Cashew Sauce (recipe below)
• Shrimp, cooked and sliced in half lengthwise
• Ripe avocado, diced
• Pomelo, orange, or sweet grapefruit segments, membranes removed
• Chopped fresh cilantro and/or green onions, optional

Directions:

1. Spread a layer of cashew sauce on each naan or pizza bread.
2. Top with shrimp, avocado, and citrus fruit.  Sprinkle with cilantro and or green onions if desired.  Slice and serve at room temperature as an appetizer or lunch entree.

{Recipe for Cashew Sauce}

inspired by Oishi Eats

Ingredients:

• 1 cup cashews or 1/2 cup cashew butter
• 3 garlic cloves, minced
• 1 tablespoon olive oil or coconut oil
• 2 teaspoons soy sauce or tamari (plus more to taste)
• 1 teaspoon fresh lime juice
• 1 teaspoon Thai sweet chili sauce
• 3 to 4 tablespoons water

Directions:

1. In a small saute pan, warm oil over medium heat and saute garlic for 1 minute or until fragrant.  Remove from heat and whisk in soy sauce and sweet chili sauce.  Stir in lemon juice and 2 tablespoons water.
2. Into a food processor, add cashews or cashew butter.  Pour in sauce mixture.  Pulse the cashews until they form a thick paste.  Add more water until a relatively smooth, thick sauce forms.  Add more soy sauce and/or lime juice to taste.

I share recipes at Allergy Free Wednesdays and here.