Minutes Prep time: 20
Minutes Total time: 55
Servings: 8
Difficulty: Intermediate
1/4 cup water
1/4 cup distilled white vinegar
1 teaspoon granulated sugar
1/4 teaspoon salt
1/2 cup thinly sliced red onion
2 slices fresh pineapple (1/4-inch thick)
1 pkg (14.6 oz each) Gardein® Ultimate Plant-Based™ BBQ Chick’n Wings
1 pkg (16 oz each) ready to bake pizza dough
2 cups shredded mozzarella cheese or plant-based alternative
1 tablespoon chopped fresh cilantro
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 226 mg | 23% |
| Carbohydrate | 28 g | 9% |
| Cholesterol | 18 mg | 6% |
| Total Fat | 6 g | 9% |
| Iron | 1% | |
| Calories | 204 kcal | 10% |
| Sodium | 489 mg | 20% |
| Protein | 11 g | 22% |
| Saturated Fat | 3 g | 14% |
| Sugars | 2 g | 0 |
| Vitamin C | 7 mg | 11% |
PICKLED RED ONIONS: Bring vinegar, water, sugar, and salt to a boil in a small pot. Place onion in a heat-proof bowl. Pour hot vinegar over onions and let stand until cool, about 20 minutes.
GRILLED PINEAPPLE: Spray cold grates of grill with grilling spray. Preheat grill to high heat. Grill the pineapple until charred, 5 to 10 minutes, turning halfway through. Let the pineapple cool, then chop it into bite-sized pieces.
Preheat oven to 450°F. Cook wings according to package directions. Reserve half of the BBQ sauce. Cut chick'n into bite sized pieces and toss with remaining sauce.
Spray pizza pan with grilling spray. Roll pizza dough into a 12-inch circle and place on pizza pan. Spread reserved BBQ sauce over top of the pizza dough. Sprinkle cheese over BBQ sauce, then top with chick’n, onions, and pineapple.
Bake 15 to 18 minutes, until crust is golden brown. Garnish BBQ chick'n pizza with cilantro, slice and serve!
BBQ Chick'n Pizza
