Hawaiian Bbq Pulled Jackfruit Pizza Recipe By Tasty

VEGAN BBQ JACKFRUIT PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Heat the olive oil in a medium pot over medium heat. Once the oil begins to shimmer, add the yellow onion and cook for 4-5 minutes, until semi-translucent. Add the garlic and cook for another 2-3 minutes, until fragrant. Add the jackfruit, salt, pepper, chili powder, paprika, cumin, and liquid smoke and stir until the jackfruit is well coated in the spices. Add the vegetable broth, cover, and cook for 15 minutes, until the jackfruit is tender enough to be mashed.
• Mash the jackfruit until mostly broken apart and stringy. Transfer to a baking sheet and spread in an even layer. Bake for 20 minutes, until lightly browned.
• Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
• Remove jackfruit from oven and increase the oven temperature to 425°F (220°C).
• Pour ½ cup (145 g) of vegan barbecue sauce over the jackfruit, then toss to coat.
• Spread the remaining ¼ cup (72g) barbecue sauce over the pizza dough in an even layer. Top with the jackfruit and red onion.
• Bake for 14-16 minutes, until the crust is lightly golden around the edges.
• Remove the pizza from the oven. Drizzle with the vegan ranch and garnish with cilantro leaves. Cut into 8 slices and serve.
• Enjoy!

VEGAN PULLED JACKFRUIT RECIPE BY TASTY

Steps:

• Preheat your oven to 400ºF (200ºC).
• Drain and rinse the jackfruit, then cut the jackfruit into smaller pieces, removing the core.
• Add the olive oil, onions, garlic, salt, and pepper to a large frying pan or skillet over medium-high heat. Sauté until the onions are tender and become translucent.
• Add the jackfruit, chili powder, paprika, cumin, liquid smoke, salt, pepper, and liquid smoke, and stir.
• Add the vegetable stock, cover, and cook another 10-15 minutes, until the jackfruit is soft enough that it can be mashed.
• Mash the jackfruit with potato masher or a couple of forks, until it looks pulled or shredded.
• Spread an even layer of pulled jackfruit across a parchment paper-lined baking sheet.
• Bake for 25 minutes.
• Remove from oven and pour over the vegan BBQ sauce and stir to combine.
• Place back in the oven for 10 more minutes.
• Build your burger, top with dressings of your choice.
• Enjoy!

BBQ JACKFRUIT SLIDERS RECIPE BY TASTY

Steps:

• Drain and rinse the jackfruit, then cut into smaller pieces, removing the core.
• In a medium saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, until semi-translucent.
• Add the garlic, salt, and pepper, and cook for 2-3 minutes, until the garlic is fragrant. Add the jackfruit, chili powder, paprika, cumin, and liquid smoke, and mix well. Add the vegetable broth, cover, and cook for 15 minutes, until the jackfruit is soft enough to be mashed.
• Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
• Mash the jackfruit with potato masher or a couple of forks, until it looks pulled or shredded.
• Transfer the jackfruit to the baking sheet and spread in an even layer.
• Bake for 25 minutes, until the jackfruit is slightly browned and crispy.
• Make the coleslaw: add green and red cabbage and carrots to a large bowl. In a small liquid measuring cup, combine the mayo, mustard, apple cider vinegar, salt, and pepper, and mix until creamy. Pour the dressing over the vegetables and toss the coleslaw until the dressing is well-distributed. Set aside.
• Remove the jackfruit from the oven, and pour the BBQ sauce over. Mix well.
• Return to the oven, and bake for another 10 minutes, until the edges are slightly crispy.
• Use a large bread knife to cut the whole sheet of slider buns in half. Remove the top and set aside. Spread the BBQ jackfruit on the bottom half of the buns, then top with coleslaw.
• Add the top buns, then slice into 12 sliders.
• Enjoy!

HAWAIIAN BBQ PULLED JACKFRUIT PIZZA RECIPE BY TASTY

Steps:

• Start by making the pizza dough. Add the sugar to your warm water and stir to dissolve. Next add the yeast, stir to combine and leave to activate for 10 minutes.
• Meanwhile, add the strong white bread flour and salt to a large bowl and stir to combine. Once your yeast is bubbly and alive add to your dry ingredients along with your olive oil.
• Bring together into a dough and turn out onto a floured work surface. Knead for 10-15 minutes or until nice and elastic.
• Lightly grease a large bowl and place your kneaded dough in the bowl. Cover and leave to prove for 1 hour or until doubled in size.
• Whilst you are waiting for that lovely dough to rise, get on with your BBQ sauce. Place a saucepan over a medium heat and add the oil, red onion and garlic. Cook for 5-6 minutes stirring occasionally.
• Next add the 2 tsp smoked paprika, ½ tsp cayenne pepper, ½ tsp ground ginger, ½ tsp ground cinnamon, 1 tsp salt. Stir and toast the spices for 1-2 minutes.
• Add the ketchup, rice vinegar, light brown sugar, Knorr Vegatable Stock Pot and 300ml of hot water. Stir, bring to a simmer and cook for 20 minutes. Once cooked, puree in a blender. Set aside.
• Preheat the oven to 190C.
• Place your jackfruit, red onion, green pepper on a baking tray along with 6 tbsp of your BBQ sauce. Stir until your veggies are nicely coated with your BBQ sauce. Roast in the oven for 25 minutes. Once starting to char and nicely roasted pull the jackfruit, give everything a good stir and place into a bowl.
• When you are ready to cook your pizzas turn your oven up as high as it will go! Next simply remove your dough from the bowl, stretch into a rough sausage shape and divide the dough into four.
• Stretch the dough out thin into a pizza shape and top with passata, your jackfruit mix, pineapple chunks and lashings of cheese. Place onto a baking tray and bake for 8-10 minutes or until the bottom is crispy, the cheese is bubbling and the crust is charring.
• Once cooked top an extra drizzle of BBQ sauce, dried oregano and rocket. Serve & enjoy!