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
- 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
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.
6 servings (1 wedge), Calories 300
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.