Furikake Pizza Genoa

Definitive fast food.  Global?  Oh yes.
2 prepared pizza dough crusts
1 boneless, skinless chicken breast, cooked and shredded
Sriracha or other favorite hot sauce
1/4 lb Genoa salami cubed
1 dozen kalamata olives, sliced
1 small jar marinated artichoke hearts, drained and sliced
1/4 lb dill havarti cheese, cubed
1/4 lb fresh mozzarella cheese, cubed
4 Tbsp fresh ricotta cheese
red pepper flakes to taste
Furikake Japanese seasoning to taste

Preheat oven to 450F. Lay pizza crusts on oiled baking sheets. Scatter with chicken and sprinkle with hot sauce to taste. Now layer on the remaining ingredients in order.

Bake for about 10 minutes, or until the pizza is cooked through, bubbly and brown.

Served 4.

Cook’s Note: You can use any leftover chicken you have, for example from last night’s rotisserie chicken. I always have a cooked breast or two frozen on hand for dishes like this. If you only have a fresh chicken breast; simply poach chicken in a small amount of water on the stove top for about 10 minutes, until just cooked through. Drain and cool before shredding.

Furikake is a Japanese seasoning mix, a staple used especially for rice and fish.  But I find it a great complement to many other dishes. There are many varieties you can experiment with.