This vegan BBQ pineapple pizza was definitely a labour of love. As I'm sitting writing this post, I'm aware that once I start listing off all the recipes that were involved in the making of this pizza, I might lose some people. A 24 hour pizza dough, a home made BBQ sauce, 2 vegan cheeze recipes and a fairly involved seitan bacon recipe by Avant Garde Vegan. If I were to make this again, I would do it the exact. same. way. I'm a perfectionist, and flavour is the most important thing.
With that being said, I think your favourite BBQ sauce would be just fine here. Maybe even a different vegan bacon. (though this one is literally the best ever) I have found that an overnight dough (as taught to me by my friend Antonio who makes authentic Neapolitan style pizza for a living) gives you such good flavour and texture. I don't even bother with a quick pizza dough anymore. But if you have a go to pizza dough, go for it. Then the vegan cheeze. I would never go buy a vegan mozzarella unless I found some artisan brand that knocked my socks off. Really though my vegan cheeze recipes are the most simple of the components so I highly recommend trying them out, I use them on all of the pizzas I make at home.
Now about this particular pizza. I am not a huge BBQ sauce person, but this whole situation was really good. Smoky and sweet, fresh pineapple, crisp seitan bacon, lots of thinly sliced red onion that in the hot oven shrivelled up into the most delicious oniony bites, thinly sliced mushrooms & green peppers. Then once out of the oven fresh cilantro to garnish. I ate it three nights in a row to find the perfect balance. LOTS of the cheeze was necessary to balance everything out and the cheeze has to be on the bottom layer to stay super creamy as it tends to brown too quickly if it's on the top layer. I baked it on my pizza stone. I let the stone preheat for about 30 min at 450. Then I take it out, put my rolled out dough right onto the stone, and build the toppings on there. It took about 20 - 25 minutes in the oven.
Recipes - BBQ Pineapple Pizza
So, I'm going to break down these recipes for you, take or leave the components that interest you. Maybe you'll find something delicious to add to your repertoire.
My YouTube video is dedicated to the making of the dough, and you can see how much cheeze and other ingredients I layer on. As I mention in the video the dough is the best I can do without being a pizza professional, Antonio already watched it and as I predicted he messaged me and was like yeah but did you do this and this?! Uhm it was delicious, and no regular person without a woodfired oven and temperature control and experience will ever be able to make it to the same standard as a pizzaiolo, but that doesn't mean you shouldn't make it. Because it's the best dough I've ever made. The trick is a long rise and using less yeast. It gives better flavour, texture, and is better for your stomach & digestion.
The recipe is for a really big batch of dough. About 8 pizzas depending on the size you want them. You could halve the recipe of course, but personally I love having individually wrapped balls of dough in the freezer when a craving for pizza strikes.
Check out the video to see how I make the dough and to see how it all comes together!
Hey! I'm Trisha