>> Saturday, March 26, 2011
Level of Difficulty: Some assembly required!
Pots/Pans Used: one!
2 cutlets of Gardein Chick'n Scallopini
1 TBL Bacon Bits
handful of Kale, ripped into bite-sized pieces
1/4 green apple, sliced
1/4 cup Earth Balance
2 TBL nutritional yeast
3 TBL Flour
1 cup Unsweetened almond milk
1/4 tsp onion powder
1/4 tsp salt
I saw a version of this recipe on the Food Network and thought it looked very... "veganizable". At first, I was going to leave the apples out all together. However, I decided to give it a try. This recipe would be good either way... but if you're feeling adventurous, try the apples! They're not nearly as invasive as you would expect. In fact, they add a nice and subtle sweet note.
Preheat oven to 425. Roll out pizza dough and lay out on a pizza crisper (If you don't have a pizza crisper, you can use a greased baking sheet. However, you may need to pre-bake the dough longer in order to get it nice and crisp). Pre-bake dough for about 5 minutes and then take it out. Meanwhile, saute your chik'n cutlets in a saute pan with a little bit of olive oil over medium heat. Brush the cutlets with some BBQ sauce. Set cutlets aside. Using the same pan, you can start on the white sauce. Melt Earth Balance in the pan and then whisk the flour in gradually. Continue to whisk as you add the milk. Once it has reached a thick/cheezey/saucy texture, it's done. Add the onion powder, salt, and nutritional yeast.
Now you can start assembling the pizza. Spread about 3 TBL of BBQ sauce on the dough for the base. Then spread out the cheezey white sauce. Top with the BBQ chik'n (cut into bite-sized pieces), apple slices, kale, and bacon bits. Bake in the oven for about 15 minutes.
Yet another Oliver-approved recipe!