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Ingredients

  • Extra virgin olive oil
  • Fresh pizza dough
  • BBQ sauce use your favorite prepared sauce! I used a sweet and spicy one
  • Shredded mozzarella cheese
  • Shredded fontina cheese
  • The Jackfruit Company’s BBQ Jackfruit meal starter
  • 1 jalapeno pepper sliced (Tip: remove the seeds so the spice is not overwhelming)

Pickled, sliced red onions

  • 1/4 cup red wine vinegar
  • 1/2 tablespoon sugar
  • 1/4 teaspoon kosher salt
  • 1/2 red onion thinly sliced

Instructions

  1. Do ~1 hour ahead:In a small bowl, mix together red wine vinegar, sugar and salt. Toss in your sliced onions. Let sit at room temperature for an hour—can be used for about 2 weeks.

  2. Preheat oven to 425 degrees.

  3. Coat your cast iron skillet with a thin layer of olive oil—you can use a spray or use a paper towel to spread around a quarter-sized drop of oil (I used a cast iron skillet to make this pizza, but you can use a pizza stone or just a baking sheet.)

  4. Roll out your pizza dough to the size of the skillet (Tip: the way I like do to this is by starting with a circle of dough and using the tips of my fingers to go in a circular motion tapping the dough down and outward to slowly stretch it out). Place the dough inside the skillet. Top with your BBQ sauce until its well coated, leaving the edges without sauce for the crust!

  5. Add a generous amount of mozzarella and fontina cheeses—I like to leave the center without cheese because I find that the cheese will melt towards the center. Top with jackfruit pieces, jalapenos and pickled onions. Using a pastry brush (or your finger), rub olive oil on the crust.

  6. Place the skillet in the oven and bake for approximately 15-20 minutes or until the cheese is melted and the crust starts to lightly brown.