Here we’ve topped our phenomenal pizza crust with a tangy barbecue sauce, melty vegan cheese, shredded jackfruit, chunks of sweet pineapple, and a remarkably zingy jalapeño ranch sauce. When you bite into it, textures and flavors collide — it’s crisp and chewy, smooth and tangy, sweet and spicy, and so melt-in-your-mouth creamy. In other words, it’s deeply satisfying.

It’s easy to make, too, so it’s the kind of thing you could whip up for a last-minute game night dinner. Just want a snack? You could also slice it into squares and serve it as an appetizer.

Our tip: If you’re eating gluten-free, you could also pile all these yummy ingredients on a cauliflower crust. And, as long as you’re prepping barbecue jackfruit, make a little extra — it’s awesome on a slider bun!

Yields: 2 small pizzas

Ingredients

1 pizza dough recipe, divided
12 oz shredded jackfruit, divided
14 Tbsp vegan barbecue sauce, divided
8 oz Miyoko’s vegan mozzarella, divided
¼ cup pineapple, diced small, divided
¼ cup red onion, julienned, divided
1 Tbsp roasted red pepper, diced small, divided
Fresh cilantro for garnish

Directions

1. Preheat the oven to 500º and slide your pizza stone in the oven.
2. On a lightly floured surface, roll out the pizza dough into 2 8-inch circles about ¼-inch thick.
3. Perforate the dough all over with a fork. The holes will help the steam escape, so you won’t get big bubbles in the crust, and it will bake more evenly.
4. Slide the first crust onto the preheated pizza stone and cook it for 2 minutes, or until just firm.
5. Remove the crust from the oven — leaving the pizza stone in place — and allow it to cool slightly.
6. While it’s cooling, toss the shredded jackfruit with 3 tablespoons of the barbecue sauce and set it aside.
7. Working from the center of the crust, spoon the remaining 4 tablespoons of barbecue sauce onto the pizza and spread it towards the edge of the crust.
8. Distribute the jackfruit evenly over the pizza, and then add the other toppings in this order: 3 ounces of cheese, pineapple, onion, roasted red pepper, and remaining cheese.
9. Slide the pizza back into the oven and bake it for 7 to 10 minutes, or until the crust is golden brown.
10. Remove it from oven and garnish with fresh cilantro and vegan jalapeño ranch (recipe below).
11. Slice and serve, while the second pizza cooks.

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Yields: about 1 cup

Ingredients

1 cup vegan mayonnaise
1 Tbsp non-dairy milk
1 ½ tsp red wine vinegar
4 tsp jalapeño, seeded and minced
1 Tbsp parsley, minced
1 Tbsp dill, minced
1 Tbsp cilantro, minced
1 tsp chive, minced
1 clove garlic, grated
¼ tsp sweet paprika
Salt, to taste
Black pepper, to taste

Directions

1. Mix all of the ingredients in a bowl until incorporated. Serve immediately.
2. Store in the refrigerator for up to one week. Our tip: You can store the ranch sauce in a jar or, as we have done here, in a squeeze bottle. If you want to use a squeeze bottle, make sure you mince the ingredients very small.