Then the cheese sat in my fridge for awhile as I thought about what to do with it. It had an expiration date of July, so I’ve had plenty of time. But then it hit me — Buffalo Chicken & Smoked Mozzarella Pizza!
I used some homemade pizza dough that’s been in my freezer for awhile. And I made some buffalo chick’n using Beyond Meat grilled strips. I used a garlic butter sauce in place of a traditional pizza sauce, and I added some baby spinach, mushrooms, and onion slices for good measure. The result was a mouth-watering pizza that was even better dipped in vegan ranch dressing.
Here’s the recipe!
Buffalo Chicken & Smoked Mozzarella Pizza
Yields 8 slices
1 recipe for pizza dough (or one pre-made crust)
12 Beyond Meat Beyond Chicken Grilled Strips, chopped
Hot sauce, to taste
2 Tbsp. vegan margarine
1 tsp. garlic powder
1 tsp. onion powder
1/2 package of Miyoko’s Kitchen Smoked Vegan Mozzarella, sliced
1 cup baby spinach
4 ounces mushrooms, sliced
1/4 red onion, thinly sliced
Pre-heat the oven to 500 (or if using a pre-made crust, follow package directions for temperature).
Place the chopped Beyond Meat chicken in a mixing bowl and season liberally with hot sauce. How much depends on how spicy you’d like your pizza to be!
Melt the vegan margarine and season with garlic and onion powders. Use a basting brush to spread the butter sauce evenly over the dough, leaving some room on the edges for crust.
Top the dough with baby spinach, mushrooms, red onion, and buffalo chicken pieces. Place the smoked mozzarella slices evenly over the pizza. The cheese won’t cover everything. Think margherita pizza-style!
Bake for 10-15 minutes or until the edges of the crust are browned (or follow package directions for a pre-made crust).