- We use the ‘original flavour’ Violife cheese for this recipe. We tested various brands and this cheese melted the best in the crust.
- The trick, which we realised after several attempts, is to stretch the dough as you roll the cheese into the crust. This creates more surface area for the toppings, but it also ‘thins out’ the crust so it doesn’t balloon in the oven.
- We use a pizza stone, which – if you’re a fan of pizza – is a must have component. Alternatively you can use a large overturned baking tray but you might need to bake the pizza for longer to ensure the bottom is cooked.
- At first we added BBQ sauce to the base, but it was too overpowering. BBQ sauces can also vary in sweetness and tanginess, so try adding 3 tbsp to the jackfruit, taste and add more depending on how much BBQ-flavour you want.
- The oat milk in the dough is a total game-changer. Our thinking is it helps too add more protein, which makes the dough super easy to work with and also – in our opinion – improves the texture.
- Obviously the extra toppings are your domain. We’ve totally fallen in love with the combo of sweetcorn, red onion, peppers and jalapeños, but go wild with your favourites.
- The dough will create two pizzas. If you’re only in the mood for one, you can simply freeze the second dough. Simply brush it with a very light amount of oil, then add it to a freezer bag and freeze for up to 3 months. The dough will also last up to 3 days in the fridge if you keep it in an air-tight container.
It has finally arrived. Please give a very warm welcome to our STUFFED CRUST BBQ Jackfruit Pizza 🔥 We’re planting a…Posted by So Vegan on Friday, 19 June 2020
For the dough:
- 320g / 11.3oz strong white bread flour, plus extra for dusting
- 1 tsp fast action dried yeast
- 1/2 tsp salt
- 1 tbsp olive oil
- 4 tbsp oat milk
- 140ml / 4.7 fl.oz tepid water
- 1 x 565g / 20oz tinned jackfruit in water
- 3-4 tbsp BBQ sauce
- 300g / 10.5oz vegan cheese
- 10 tbsp passata
- salt and pepper
- dried oregano
- frozen sweetcorn
- red onion
- red pepper
- green pepper
- jalapeño pepper
- Add the flour, yeast and salt to a mixing bowl. Give everything a mix, then create a well in the middle. Pour in the olive oil and oat milk, along with the tepid water. Stir until everything is well combined. When the dough starts to come together, tip it onto a work surface and knead for 10 minutes until you can stretch the dough without it splitting. You shouldn’t need to add any extra flour. If the dough feels too sticky at first, keep kneading and it should become easier to work with. Gently grease the sides of the mixing bowl, add the dough back in, cover with a damp tea towel and leave to prove for 1-2 hours or until it has doubled in size.
- Once the dough has risen, remove the tea towel and gently punch out the air. Then transfer it to a worktop, cut it into two pieces and use your hands to ease the dough into round circles. Place both pieces of dough onto a baking tray, cover with the teal towel and leave in the fridge while you create the fillings. Note: you can leave the dough in the fridge for up to 3 days in an air-tight container.
- When you’re ready to start creating your pizzas, first drain and rinse the jackfruit under cold water. Then cut off the hard cores, slice the cores thinly and use your fingers to tear apart the remaining ‘flesh’. Add a splash of olive oil to a pan over a medium heat. As soon as the oil is hot, add the jackfruit and fry for 15 minutes or until it begins to get crispy around the edges, stirring occasionally. When the jackfruit is ready, remove it from the heat and stir in the BBQ sauce, then leave to one side. Depending on your BBQ sauce, you may want to add another tbsp.
- Meanwhile, place a pizza stone in the oven and preheat the oven to 230°C / 446°F fan-assisted. If you don’t have a pizza stone, use a large overturned baking tray.
- Prepare the remaining ingredients by grating the vegan cheese, peeling and thinly slicing the red onion, then slicing the peppers and jalapeño.
- Remove the dough from the fridge. Lightly flour your worktop and a rolling pin, then roll out each piece of dough into a circle until it’s roughly 35cm (14”) in diameter and transfer each circle on top of a piece of baking paper.
- For each pizza, add 100g (3.5oz) of the grated vegan cheese around the edges. Then use your fingers to fold the edges of the dough over the cheese. The trick is to stretch the dough as you do this, which will ensure the dough isn’t too thick at the crust and will leave you with plenty of room for toppings in the centre. It’s also important to make sure you keep rolling the edges of the dough until the cheese is fully encased so it doesn’t escape when it’s in the oven.
- Next, for each pizza, add 5 tbsp of passata to the centre and spread it out with the back of a spoon. Then add a pinch of salt and pepper, along with a generous pinch of dried oregano. Sprinkle half of the remaining grated vegan cheese in the middle, then add half of the BBQ jackfruit, followed by as many of the remaining toppings as you want: frozen sweetcorn, red onion, green and red peppers, and the jalapeño. Repeat steps 7 and 8 for the remaining pizza.
- Carefully remove the pizza stone or baking tray from the oven and use the baking paper to transfer the pizza on top of the stone. Then carefully tear away the baking paper from underneath the pizza. Bake each pizza in the oven for 10-12 minutes or until the crust is golden brown and the bottom is cooked. Then slice and enjoy!