Hello Pizza Wednesday! I'm planning on getting caught up on my blogging today, for some reason I feel like I can't get ahead of all of it these days. Many new recipes are coming your way, but seriously try this pizza.
Other Pizza Wednesday recipes: Beet Green Pesto Pizza with Roasted Beets and Goat Cheese; Roasted Vegetable Wrap Pizza; Eggplant Parmesan Pizza with Crispy Capers; Lemon Dandelion Green Pizza; Mushroom & Asparagus Pizza; Veggie Cheese Stromboli; Butternut Squash and Kale Pizza; Jalapeno Popper Pizza; Cauliflower Pizza Crust; and BBQ Brussels Sprouts Pizza.
Slightly adapted from Half Baked Harvest.
-2 slices vegan bacon, cooked and crumbled
-1/2 cup of BBQ sauce
-2 tablespoon pineapple juice
-2 canned chipotle chilies, finely chopped
-1/2 a lime, juiced
-1 cup shredded swiss cheese
-1 cup shredded mozzarella cheese
-2 ounces crumbled blue cheese
-4 thick slices fresh pineapple, chopped
-2 jalapeños, seeded
To make the sauce whisk together the BBQ sauce, pineapple juice, chipotle chilies and lime juice. Spread over the prepared pizza crust. Top with swiss, mozzarella and blue cheese. Then with pineapple and jalapenos. Bake at 425 for 15-20 minutes or until crust is golden brown.
Top with the cooked and crumbled soy bacon once the pizza is out of the oven.
|Seriously, pure deliciousness.|
This pizza was wonderful. The chipotle chilies and jalapenos certainly give this a kick, you'll need to have a tolerance for some amount of spice. The saltiness of the soy bacon and the sweetness of the pineapple help to give a little break from the heat. This pizza is the ultimate Hawaiian-style pizza, all of the ingredients go really well together and the blend of cheeses helps to keep things interesting.