Vegetarian Barbecue Chicken Pizza Slice
Savor every bite of this smoky, cheesy *Vegetarian Barbecue Chicken Pizza Slice*, a crowd-pleasing twist on a classic favorite! Featuring a perfectly crisp crust dusted with cornmeal, this pizza layers tangy barbecue sauce, tender plant-based chicken strips, and vibrant slices of red onion and red bell pepper for a medley of bold, satisfying flavors. A rich blend of gooey mozzarella and sharp cheddar cheese melts beautifully, while fresh cilantro adds the perfect herbaceous finish. Quick to prepare in just 35 minutes, this meat-free pizza recipe is perfect for weeknight dinners, casual gatherings, or anytime you crave a vegetarian alternative that doesn't skimp on flavor. Ideal for fans of plant-based cuisine, barbecue pizza, and homemade gourmet creations, this dish is sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 package Pre-made pizza dough
- 1 tablespoon Olive oil
- 1 cup Barbecue sauce
- 1 cup Plant-based chicken strips
- 0.5 medium Red onion, thinly sliced
- 0.5 medium Red bell pepper, thinly sliced
- 1.5 cups Shredded mozzarella cheese
- 0.5 cup Shredded cheddar cheese
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Cornmeal (for dusting)
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or an upside-down baking sheet in the oven to heat up.
Roll out the pre-made pizza dough on a lightly floured surface to about a 12-inch circle or to your preferred thickness.
Transfer the rolled dough onto a pizza peel or another baking sheet sprinkled with cornmeal to prevent sticking.
Brush the surface of the dough with olive oil, leaving about a 1-inch border for the crust.
Spread 3/4 cup of barbecue sauce evenly over the oiled pizza dough.
In a small bowl, mix the plant-based chicken strips with the remaining 1/4 cup of barbecue sauce and toss to coat.
Scatter the barbecue-sauced plant-based chicken strips evenly over the prepared pizza crust.
Evenly distribute the sliced red onion and red bell pepper over the pizza.
Sprinkle both the mozzarella and cheddar cheeses on top of the vegetables and chicken strips.
With a quick motion, slide the pizza off the peel (or the secondary baking sheet) onto the hot pizza stone or baking sheet in the oven.
Bake for 15-20 minutes or until the cheese is bubbly and the crust is golden brown.
Remove from the oven and allow the pizza to cool slightly before slicing.
Garnish with chopped cilantro before serving. Enjoy your Vegetarian Barbecue Chicken Pizza Slice!
Nutrition Facts
Calories |
2955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 7147 mg | 311% | |
| Total Carbohydrate | 376.8 g | 137% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 100.9 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1964 mg | 151% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1963 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
