Stuffed Crust BBQ Jackfruit Pizza

This is our stuffed crust BBQ jackfruit pizza.The perfect pizza base, melty vegan cheese and delicious toppings.

Ingredients

-1 large pizzas+

Metric

Method

1. 1

   Put the flour, yeast and salt into 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 on to 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, put 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.

   
2. 2

   Once the dough has risen, remove the tea towel and gently punch the air out of the dough. Transfer the dough to a worktop, cut it into two pieces and use your hands to ease them into circles. Place both pieces of dough on a baking tray, cover with the tea 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 airtight container.

   
3. 3

   When you’re ready to start creating your pizzas, cut the hard cores off the pieces of jackfruit, slice them thinly and use your fingers to tear apart the remaining ‘flesh’. Put a splash of olive oil into 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 tablespoon.

   
4. 4

   Meanwhile, place a pizza stone in the oven and preheat the oven to 230°C fan / 500°F. If you don’t have a pizza stone, use a large overturned baking tray.

   
5. 5

   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 to a piece of baking paper.

   
6. 6

   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.

   
7. 7

   Next, for each pizza, add 5 tablespoons of passata to the centre and spread it out with the back of a spoon. Add a pinch of salt and pepper, along with a generous pinch of dried oregano. Sprinkle half the remaining grated vegan cheese in the middle, then add half the BBQ jackfruit, followed by as many of the remaining toppings as you want: frozen sweetcorn, red onion, green and red peppers, and jalapeño. Repeat steps 6 and 7 for the remaining pizza.

   
8. 8

   Carefully remove the pizza stone or baking tray from the oven and use the baking paper to transfer the pizza to the top of the stone. Carefully tear away the baking paper from underneath. 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!