This is our barbecue “chicken” pizza. It’s got Morningstar chicken strips (which I totally didn’t realize were vegan but it says “vegan” right on the package!), fresh pineapple chunks, green bell pepper, cilantro, red onions, mushrooms, a hybrid sauce of tomato sauce and barbecue sauce, and of course some Teese on it.
Teese melts pretty well and it really does taste amazing. I think we’d buy it again for special times but it is a bit pricey.
The dough is a simple flat bread recipe derived from this recipe. It’s basically the same, but I’ll write it out anyways:
3 1/2 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1/2 cup softened Earth Balance
1/2 cup warm water
1tsp of garlic and onion powder
I chucked all the ingredients (except the water) into my bread machine and put it on the “dough” setting. When the Earth Balance was incorporated I added the water slowly until the dough was moist and clumping. I then took it out, kneaded it and split it into 2 lumps. I covered the lumps with plastic wrap and stuck it in the fridge. After 30 minutes, we rolled it out (1/8 thick) and grilled it using olive oil on each side of the bread before it hit the grill. The original recipe says about 4 minutes on each side and that seemed about right. It should have pretty brown/black grill marks.