Vegan BBQ Chick'n Pizza

Vegan BBQ Chick'n Pizza

Prep Time: 20 min Cook Time: 20 min Total Time: 40 min Servings: 4

While its non-traditional nature may be considered blasphemy by the good people of Italy, we LOVE a good barbecue chick'n pizza! If it tastes good, then who cares, right? Fusion all the way, baby! Anyway, we've always loved making pizza together, and because of that, we are always looking for new, delicious topping combinations! This pizza recipe in particular is one that we have been working on perfecting for a very long time - and we're so happy with the end result! We used to make it with frozen plant-based chick'n (which is still great in a pinch!), but now we have moved on to making juicy shredded chick'n out of jackfruit, which works way too well! And by throwing that juicy jackfruit chick'n on our homemade pizza crust with sweet and smoky barbecue sauce, red bell peppers, red onions, banana peppers, and cilantro, we've created a pizza we know you will love as much as we do! Whether you are already a barbecue pizza lover or have never tried it (yet!), we know we will win you over with this easy and delicious recipe! 

Ingredients:

For Crust:

  • 1 tbsp quick-rise instant yeast

  • 1 tbsp sugar

  • 1 cup warm water

  • 3 tbsp olive oil

  • 1 tsp salt

  • 2 1/2 cups all-purpose flour

For Toppings:

  • 1 red bell pepper, sliced and seeds removed

  • 1/2 red onion, thinly sliced

  • 1 (17 oz) can of green jackfruit (in water), drained and seeds removed

  • 1 cup low-sodium veggie broth

  • 1 vegan chick'n bouillon cube (We use Edward & Sons Not-Chick'n Bouillon Cubes!)

  • 3/4 - 1 cup of your favorite barbecue sauce

  • 1/4 cup pickled banana peppers

  • 1/4 cup fresh cilantro

Instructions:

  1. Preheat oven to 450° F (230° C).

  2. Combine veggie broth and vegan chick'n bouillon cube in a medium-sized bowl and whisk until the bouillon cube is dissolved. Add jackfruit and allow to marinate while you prepare the pizza crust.

  3. Add the yeast, sugar, and warm water to a large mixing bowl and whisk to combine. Set aside for 10 minutes to allow yeast to activate. 

  4. Sauté red onions in olive oil on medium-high heat until caramelized. Repeat with red bell pepper slices until they are tender.

  5. Drain the jackfruit and sauté until it begins to take on a little color. Tip: If you have a grill, we highly recommend that you cook the jackfruit on the grill on a piece of lightly-oiled foil until the ends of the jackfruit are crispy and it has taken on a golden color.

  6. Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Mix until a wet dough forms. Allow to rest for 5 minutes.

  7. Thoroughly dust a clean surface with flour and turn the dough out onto the flour. Thoroughly dust the ball of dough with flour. Begin working the dough with your hands, folding it over itself 3-4 times. Spread the dough out into a large disc. Tip: If you feel any sticky spots, just dust with flour until it no longer sticks to your fingers. 

  8. Transfer the crust onto a pizza pan (or an upside down cookie sheet) and place in the oven for 5 minutes. After 5 minutes, remove and spread the barbecue sauce evenly over the crust. Layer on the toppings in the following order: onions, red bell peppers, jackfruit, and banana peppers.

  9. Place back in the oven, and bake until the crust is thoroughly cooked and toppings are heated throughout - about 15 minutes. Remove, let sit for 5-10 minutes, and top with fresh cilantro.

  10. Enjoy!

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