5 January 2021

BBQ Jackfruit Lentil Crust Pizza Tray Bake



A protein-packed pizza base alternative, loaded with Smoky Pulled Jackfruit, caramelised green peppers and red onions, red onion chutney, creamy vegan mozzarella and fresh basil.

SERVES: 2-4    |     PREP TIME: 25 minutes     |     COOKS IN: 40 minutes


INGREDIENTS

FOR THE SMOKY PULLED JACKFRUIT

3 tbsp ketchup

1 tbsp maple syrup

1 tsp liquid smoke

1 tsp smoked paprika

1 tsp soy sauce

1 tsp balsamic vinegar

Salt & pepper

1 can jackfruit 


FOR THE LENTIL PIZZA BASE

2 1/2 cups red lentils

2 1/2 cups water

3 tbsp nutritional yeast

1 tbsp olive oil

1 tsp garlic powder 

1 tsp onion powder

1 tsp dried herbs

Pinch salt


1 cup garlic & herb passata 

2-3 tbsp caramelised onion chutney 

1/2 red onion, sliced

1 green pepper, sliced 

Handful Vegan cheese

Fresh basil 



METHOD

1. Make the marinade for the Smoky Pulled Jackfruit by mixing all of the marinade ingredients, except the jackfruit, in a bowl together until smooth. Drain the can of jackfruit, then remove the excess water, place it in a tea towel, twist it tight and squeeze out as much water as possible. Place the jackfruit into a mixing bowl, then add in the marinade combine it well, pulling the jackfruit apart using two forks until it's 'shredded'. Place in the fridge to marinade. 

2. Next, pre-heat the oven to 180 degrees celsius and make the Lentil Crust Pizza Base. For this, place the dry, uncooked red lentils in a sieve, then give them a really good rinse through under running water to wash them well until the water runs clear, then shake dry. Add the lentils to a blender with the water, along with the nutritional yeast, olive oil, garlic powder, onion powder, dried herbs and a pinch of salt. Blend that up on a high speed for around 2 minutes until completely smooth.

3. Take a baking tray and brush it lightly with a little oil, then pour the lentil pizza base mix onto the tray. Using a spatula, spread it out evenly and lightly tap the tray on the work top to bring any air bubbles to the surface. Place the lentil base in the oven to bake for 20 minutes

4. Once ready, remove the base from the oven. While the surface is cooked, the base more than likely will still be a little bit underdone, so place your chopping board on top of the tray, flip it over so the chopping board is on the bottom and remove the tray from the top - the base should just fall out but you may need to give it a tap, then place the tray back underneath and using a spatula, slide the base back into the tray. 

5. Spread the passata on the base, almost up to the edges but leaving a little bit of a crust around the outside. Remove the Pulled Smoky Jackfruit from the fridge and spread that out evenly across the top, then take the caramelised onion chutney and using a teaspoon, just dot that across the pizza. Add on the green pepper slices next as well as the red onion, then sprinkle on the vegan shredded mozzarella cheese.

6. Place the pizza back in the oven to bake and for the cheese to melt for a total of 20 minutes. Once done, remove it from the oven and roughly tear some fresh basil over the top. Slice, serve and enjoy!



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