Vegan BBQ Pulled Chicken & Jackfruit Pizza

All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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.