30-Minute Vegan Buffalo Chicken Wing Pizza w/ Blue Cheese Dressing, Heirloom Tomato, and Buffalo Jackfruit "Chicken"
Difficulty: 2/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: 30 minutes
Servings: 6
The Challenge: Buffalo Chicken Pizza
It is recipe #2 for my new 30-Minute March Madness Meal Challenge. All vegan meals. All 30 minutes or less. All March (and a little bit of Februray).
Really pumped for #2. Pizza is delicious, and the best part is you can make a healthy, happy pizza that is totally plant-based in just 25-30 minutes. I don't use much in way of processed foods when I can. I try to cook nearly everything from scratch - fresh first, frozen second, canned third.
So, this next one is an homage to making a from scratch Buffalo Chicken Wing Pizza in just 30 minutes. I wanted to take the idea of buffalo chicken wings and bring them into pizza format ... and vegan! (dude, you crazy and I love it).
What comes with chicken wings? Chicken. Buffalo Sauce. Carrots. Blue Cheese. Sometimes celery.
How would that taste as a pizza? AMAZING. And that's what we did. Smothered and cooked jackfruit in a buffalo sauce with some spices to kick it up. Then we baked it with carrot shreds + poblano pepper. Finally, we topped it with what takes this pizza from hot damn to HOT HOT HOT DAMNNNN - blue cheese dressing. My first crack at this, and I have to say - WINNING. What makes it blue cheesy? Miso. This mixed with some lemon juice, vegan mayo, and key spices makes a really tasty blue cheese base. You can even add crumbled extra firm tofu if you want the crumbles in it.
Okay...I'm ready to chow down. Let's get into it!
Buffalo Chicken
- 1 tbl olive oil
- 1 medium shallot, diced
- 14 oz can jackfruit, drained + pat dry
- 1/3 cup buffalo sauce + 2 tbl buffalo sauce (there are a ton of vegan versions at any grocer)
- Spices: couple pinches of pepper + sea salt
- few dashes of worcestshire sauce
Blue Cheese Dressing
- 6 tbl vegan mayo
- 1/4 lemon juiced
- Spices: couple pinches of pepper + sea salt, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp dried dill
- 1/2 tbl miso paste
Toppings
- 2 medium heirloom tomatoes, sliced + deseeded
- 1/4 cup red cabbage, diced
- 2 green onions, diced
- 1 medium carrot, peeled then continue to use peeler to create long thin strips
- 1 small poblano pepper, cut into strips
Other
- medium whole wheat pizza crust (Engine 2, Whole Foods, homemade, Del Cecco are a couple options)
Equipment You'll Need:
Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Pizza Pan or Stone . Whisk . Plastic Ziploc Bag or Piping Bag . Peeler
Before You Cook:
- Wash + chop fresh ingredients
- Preheat oven to 380F
1. To start, mix the jackfruit with the 1/3 cup buffalo sauce and crush the jackfruit up a little bit with a fork.
2. Add shallots + 1 tbl olive oil to a castiron pan or medium frying pan. Cook over medium heat for 3-4 minutes then add in jackfruit. Cook for 3-4 minutes and crush up the jackfruit more with spatula. Turn off heat and pour in 2 tbl buffalo sauce. Mix. Set aside.
3. While the jackfruit cooks, add heirloom tomato slices to crust. Make sure to deseed (remove the seeds and juicy parts). If you don't it will make the pizza soggy.
4. Next, layer on the jackfruit, poblano, and carrots. Place into the preheated oven and cook for 8-10 minutes (until crust crips and the carrots start to shrivel).
5. While the pizza cooks in the oven, whisk together the blue cheese dressing and make sure your green onion and cabbage are chopped.
6. After the pizza comes out of the oven, top with cabbage + green onion. Fill the blue cheese in a ziploc bag or piping bag. Clip the corner very small on the ziploc and pipe on the blue cheese dressing.
9. Serve it up! Enjoy!
