Buffalo Jackfruit Pizza with Blue Cheese

From the kitchen of Hungry Little Herbivore:

“For this recipe I have used the unbelievably realistic blue cheese from Peaceful Rebel. When I first tried this cheese I just about died, and was so excited to try and come up with a recipe fitting to its greatness. And lets be real, what is better than buffalo sauce and blue cheese? This is one of those recipes that tastes even better than it looks…. and it looks pretty damn good!”

Ingredients

For the pizza dough:
3/4 C + 2 tbsp lukewarm water 6 oz vegan beer, 1 /2can
1/2 tbsp yeast extract 1/2 tbsp salt
3/4 tbsp organic sugar* 3 C all purpose flour
1/2 C whole wheat flour

For the garlic cream sauce:
1/2 C cashews, soaked overnight. 1 head roasted garlic
1 tbsp garlic oil 1 tsp miso
1/4 tsp kosher salt 2 tbsp water

For the jackfruit:
1 can jackfruit, in brine
2/3 C buffalo sauce
1 C water
1 T vegan butter

Additional Ingredients:
1/4 red onion, 1/8” rings
2 tbsp fresh parsley, chopped
1/2 tsp flaked salt

Directions

- To make the pizza dough, mix the yeast, sugar, warm water, and beer. Let the mixture sit for 5 minutes.

- In a separate bowl mix the flour and salt, then combine the wet ingredients with the dry ingredients. Knead the dough just enough so that the dough comes together, transfer it to a large oiled bowl and cover with a damp tea towel. Let the dough rest for 2-4 hours at room temperature.* Then the dough is ready to use.

- While the dough is resting, prepare the garlic cream sauce and the jackfruit. Preheat the oven to 375°F, cut the garlic head in half and drizzle with 1 tbsp olive oil and a sprinkle of salt, cook for 30-40 minutes until soft. When the garlic is done, transfer the garlic and it’s oil to a blender. Then add the soaked cashews, miso, and water, blend on high until smooth.

- For the jackfruit, drain the jackfruit from it’s brine, then give it a rough chop. In a small saucepan, add the jackfruit, buffalo sauce and water, heat on medium high for 10-15 minutes until the water is absorbed. Finish by stirring the butter in, then transfer to a bowl to cool.

- When the pizza dough is done, preheat the oven and the pizza stone to 500°F*. On a lightly floured surface, divide the dough in half, and roll each piece into a ball. Using a rolling pin, roll the first pizza dough out to 16”. Carefully take the heated pizza stone from the oven, and coat with 2 tsp semolina flour. Transfer the rolled out dough to the pizza stone. Par-bake the pizza dough for 4 minutes.

- After the par-bake, take the pizza from the oven then spread half the cashew cream evenly to the base of the pizza. Then add half of the remaining ingredients across the top, leaving the parsley to garnish with,

- Cook the pizza for 8-10 minutes until the crust is golden brown. Cut the pizza in eighths and finish with a sprinkle of flaked salt and parsley.