All Photos © Christine Elise McCarthy 2015
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So – I made a boatload of Vegan Pulled Chicken with Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce for the Slow Cooker – seen above. I had to use it in ways other than just on bread. So – I made Pasta with Pulled Vegan Chicken & Jackfruit with Blackberry Jam-Sriracha BBQ Sauce – seen below.
And then I made a pizza. I used the No-Rise Thin & Crispy Pizza Dough recipe from How Sweet It Is – but any dough will do. I used my go-to jarred sauce – Rao’s Arrabbiata.
And – I used real cheese but, if you are vegan, use vegan cheese. I used corn, which I typically avoid because corn is so heavily GMO – but this was frozen organic corn from Trader Joe’s – so I rolled the dice. I used red pepper strips – primarily because I had a red bell that needed using. While I make my dough from regular, organic flour – rolling it out in semolina flour adds a bit of a crunch & gives the crust the golden flecks that make the crust look professional. I won’t list quantities here because pizza is a very personal thing. Some like lotsa cheese – some less. Same with sauce & other toppings. But – my best advice is to be sure your oven is fully at 500 degrees before putting the pizza in there. This makes for the crispiest crust.
Vegan or Vegetarian BBQ Pulled chicken & Jackfruit Pizza
Sliced red bell peppers
Grated vegan cheese
Garnish – scallions, cilantro
Semolina flour for rolling the dough (optional)
Heat the oven to 500 degrees.
Roll the dough out on flour or semolina.
Put the dough on a cooking sheet lined with parchment paper (the best thing ever) or treated with olive oil or cooking spray.
Top with sauce & other toppings.
Bake for 10-15 minutes – depending on your oven and/or how you like your pizza.
Garnish, slice & devour!