Sweet and Spicy BBQ Pizza

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BBQ chicken pizza is a standard in most restaurants nowadays and one I used to buy on a regular basis. I was talking with a coworker about how much I love Trader Joe’s Sweet and Spicy Pineapple BBQ sauce and stock up when it is available during the summer. They mentioned using it as a sauce on pizza and I immediately thought of remaking the classic BBQ chicken pizza.

I cheated the system and used TJ’s shredded jackfruit that is already marinated in BBQ sauce. It is sold in a green packet and can be found on the grocery aisle. You can also use a can of plain jackfruit and toss it in the BBQ sauce you are using as the base sauce. Either works, I just happened to have the BBQ jackfruit on hand.

I am a firm believer that pineapple belongs on a pizza, and it is a must on this pizza. It helps cut the heat from the BBQ sauce, but you can opt out if you really can’t deal. Cilantro is another thing I think ties all the toppings together but understand how it tastes like soap to some people.

I used the ready to cook pizza dough from TJ’s and it can usually be found in the deli area. I stretched the pizza out to about 16 inches, so the dough was thinner, and I used my favorite pizza pan to cook it. If you cook a lot of pizza, I recommend investing in a pizza pan. They are made with holes all on the bottom, so the crust gets fully cooked. If you are using a cook sheet or regular pan to cook this, I would soft cook the crust without any toppings for 3-4 minutes. Pull it from the oven and top it with all your toppings. I found the first time I made this on a cooking sheet, the center never fully cooked with all the toppings on it, and it was soggy while the crust was burnt. You can also use the pre-cooked frozen crusts TJ’s sells or the two pack flatbreads they have in the bakery section. Those are good alternatives if you aren’t confident in using raw dough, they are all delish.

These make great leftovers eaten cold or reheated in the oven or air fryer at 375 degrees for 5-8 minutes until heated through without burning the crust. Keep in a sealed container in the fridge for up to five days.

Do you ever get the BBQ chicken pizza when eating out? Have you ever made it at home? It’s really easy to make and tastes just like the restaurant version at a fraction of the cost. Let me know in the comments below what you think.

Thanks for reading,

Jessica

Sweet and Spicy BBQ Pizza

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Yield: 3-4

Author: Jessica Morton

Prep time: 35 MinCook time: 20 MinTotal time: 55 Min

Ingredients

Main Ingredients

• 1-16 ounce pack Trader Joe’s fresh pizza dough *See notes*
• 1-19.5 ounce bottle Trader Joe’s Organic Sweet and Spicy Pineapple sauce (It’s a limited buy through the summer so stock up)
• 1-10 ounce Trader Joe’s Pulled Jackfruit in Smoky BBQ sauce (It is sold in a green packet and can be found on the grocery aisle. You can also use a can of plain jackfruit and toss it in the BBQ sauce you are using as the base sauce)
• 1-7 ounce package of shredded vegan mozzarella or cheddar (I used TJ’s shredded vegan mozz)
• 2 cups diced pineapple
• 1 ½ cup sliced red onion
• 3/4 -1 cup sliced banana pepper rings
• Garnish with cilantro and grated vegan parmesan cheese (I use Violife parmesan)

Garlic Herb Oil Ingredients

• 3 TBSP extra virgin olive oil
• 2 TSP Herbes de Provence (sub Italian seasoning if needed)
• 2 TBSP grated vegan parmesan (I use Violife parm)
• 1 TSP Nutritional Yeast
• 2 TBSP minced garlic

Instructions

1. If using the raw pizza dough from Trader Joe’s, follow the instructions on the bag to let the dough rest for 30 minutes on the counter. Make sure to flour the counter and dough some so it doesn’t stick while it rests.
2. Mix the garlic oil ingredients in a little bowl and set aside. Grate enough parmesan cheese for the oil and for the garnish.
3. Dice the pineapple, slice the red onion, and drain the banana pepper rings and set aside.
4. Prep the cilantro and place in the fridge with the remaining grated parm until the pizza is ready to garnish.
5. If using the already marinated shredded jackfruit, you can just wait until ready to dress the pizza to open it. If using plain jackfruit, drain the can and shred the jackfruit with a couple of forks and remove any seeds or hard pieces. It should look like pulled chicken when done.
6. Add a couple of tablespoons of BBQ sauce to the jackfruit and stir well until it is all well covered and set aside. If you can let it sit for a couple of hours in advance, I want to help it marinate some.
7. Preheat the oven to 475°F (245°C)
8. Roll out the pizza dough anyway you have been taught or use some simple YouTube videos on how to roll out pizza doughhere.
9. Gently lay out the dough on your pizza pan/stone/cookie sheet.
10. Using a basting brush, gently cover the entire dough with the garlic herb oil mixture.
11. **If using a cookie sheet to cook this, see notes below before moving to the next step**
12. When dough is ready to be topped, start by ladling a cup or so in the center of the pizza. Starting in the center of the pizza, slowly spread the sauce by moving the ladle out towards the edge of the pizza in a circular motion. Add more sauce if needed and restart the circular motion from the center again to make the sauce evenly spread out.
13. Add the shredded cheese.
14. Add small dollops of the BBQ jackfruit all over the pizza.
15. Add the diced pineapple.
16. Add red onions.
17. Add banana pepper rings.
18. Cook for 17-20 minutes or until crust is cooked and cheese is melted. The bag says cook it 8-10 minutes, but I needed a lot longer, even making it a larger, thin crust pizza. Start watching at around ten minutes to make sure it doesn’t burn.
19. Let rest for a couple of minutes before cutting keep the sauce and cheese from spreading.
20. Garnish with cilantro and parmesan cheese
21. These make great leftovers eaten cold or reheated in the oven or air fryer at 375 degrees for 5-8 minutes until heated through without burning the crust. Keep in a sealed container in the fridge for up to five days.

Notes:

*I used the ready to cook pizza dough from TJ’s and it can usually be found in the deli area. I stretched the pizza out to about 16 inches, so the dough was thinner, and I used my favorite pizza pan to cook it. If you cook a lot of pizza, I recommend investing in a pizza pan. They are made with holes all on the bottom, so the crust gets fully cooked. If you are using a cook sheet or regular pan to cook this, I would soft cook the crust without any toppings for 3-4 minutes. Pull it from the oven and top it with all your toppings. I found the first time I made this on a cooking sheet, the center never fully cooked with all the toppings on it, and it was soggy while the crust was burnt. You can also use the pre-cooked frozen crusts TJ’s sells or the two pack flatbreads they have in the bakery section. Those are good alternatives if you aren’t confident in using raw dough, they are all delish.

**If you are using a cook sheet or regular pan to cook this, I would soft cook the crust without any toppings for 3-4 minutes. Pull it from the oven and top it with all your toppings. I found the first time I made this on a cooking sheet, the center never fully cooked with all the toppings on it, and it was soggy while the crust was burnt. You can also use the pre-cooked frozen crusts TJ’s sells or the two pack flatbreads they have in the bakery section. Those are good alternatives if you aren’t confident in using raw dough, they are all delish.

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