Wednesday, December 28, 2011

BBQ Chicken Pizza

I've had my eye on this recipe for a while, but wanted to hold off until a British vegan product was once more available here in the states - the white cheddar vegan cheese from Cheezly.  Snap yours up now at  I recommend the pre-made pizza crust from Whole Foods for this easy pizza supper, but you can make your own dough and top as follows, if desired.  If you want a quicker dinner, you could also use store-bought tomato chutney in a pinch; just verify with any brand you buy that they use non-bone char sugar.

For the tomato chutney:
  • 2 cups diced plum tomato
  • 3 tablespoons vegan brown sugar
  • 3 tablespoons cider vinegar
  • 1/8 teaspoon Jamaican jerk seasoning
  • 1 minced garlic clove
For the pizza:
  • 1 pre-made thin pizza crust (such as Whole Foods)
  • 3/4 cup tomato chutney
  • 2 cups chopped and cooked Gardein Tuscan chicken breast (without sauce)*
  • 2/3 cup diced plum tomato
  • 3/4 cup shredded Cheezly white cheddar
  • 1/3 cup chopped green onions
1. To prepare the chutney, combine 2 cups plum tomato in a saucepan with the brown sugar, cider vinegar, jerk seasoning, and garlic; bring to a boil.  Reduce heat to medium and cook until thickened - about 20 to 25 minutes.  Let cool.

2. To prepare the pizza, place the pizza crust on a baking sheet or pizza pan and bake at 450 degrees for 3 minutes.  Remove from the oven and spread with 3/4 cup tomato chutney (whether homemade or store-bought), leaving a 1/2-inch border.  Top evenly with the cooked chicken, and sprinkle with 2/3 cup plum tomato, the cheese, and the green onions.

3. Bake at 450 degrees for 9 minutes.  Cut into 6 wedges to serve.

I served a couple barbecue-themed side dishes to round out the meal: corn on the cob and a super quick coleslaw, To make the coleslaw, whisk together 2 tablespoons white vinegar, 3 tablespoons vegan mayonnaise, 1/2 teaspoon black pepper, and 1/8 teaspoon ground red pepper in a large bowl.  Add 10 ounces shredded green cabbage and toss to coat.

For even quicker convenience, look for pre-shredded cabbage (usually labeled "angel hair slaw") in the bagged greens section of your supermarket.  Although sacrilegious in the summer, I actually quite enjoyed the frozen ears of corn from Whole Foods 365 line tonight, making for fresh tasting corn even in early winter.  To wash it all down, I paired with a hefeweizen-style German beer.

*Cook the chicken ahead of time according to the oven directions on the package.  Chop and refrigerate until ready to use.

Nutrition Info:
6 servings (1 wedge), Calories 300

Tasting Notes:
Disappointingly, after my extra effort, I found the homemade chutney to be much too sweet.  I recommend decreasing the amount of brown sugar to only 1 tablespoon.  Next time I'd go the savory route, and use a store-bought pizza sauce, or canned diced tomatoes.  The chicken-and-cheese topping was yummy, but also surprisingly bland.  In keeping with the barbecue theme, I would marinate the chopped Gardein in a little barbecue sauce, or add spices on top.  



  1. i get inspired every time i look at your blog. your creativity with vegan recipes is remarkable! and you make it all look so good...

  2. Thank you so much, your comment means the world! My theory has always been that pretty much any recipe can be veganized, with a few substitutions and some creative thinking. Thanks for reading, and enjoy!