BBQ Jackfruit Pizza with Instant Pot Option
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
4 Servings
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Calories
390 kcal
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Course
Main Course
BBQ Jackfruit Pizza with Instant Pot Option
Description
BBQ Jackfruit Pizza with Instant Pot Option uses young green jackfruit as the main filling, which is shredded and cooked with a barbecue-style sauce consisting of ketchup, apple cider vinegar, tamari, maple syrup, mustard, and a blend of smoked paprika, garlic, and onion powders. The jackfruit simmers until the sauce absorbs, creating a texture similar to pulled pork. This is then layered on multigrain flatbreads with vegan mozzarella cheese and thinly sliced red onion before serving.
The flavor profile balances sweet, tangy, and smoky notes from the sauce ingredients, complementing the mild taste of jackfruit. Cooking can be done on the stovetop or quickly in an Instant Pot, providing an adaptable method for tenderizing and infusing flavor into the jackfruit. The vegan mozzarella adds creaminess, while the onions contribute a subtle sharpness.
This pizza works well as a casual plant-based meal, suitable for lunch or dinner. It can be served with a simple side salad or on its own. Leftovers keep well refrigerated and can be reheated in the oven or toaster oven to revive the texture and warmth.
Ingredients
For the Jackfruit
- 20 ounce young green jackfruit in brine or water NOT syrup, canned
- ½ cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup water
- 2 tablespoons tamari or soy sauce if not avoiding gluten
- 1 tablespoon maple syrup
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Pizza
- 2 inch multigrain flatbreads or flatbread/dough of choice in similar size
- ½ recipe mozzarella cheese vegan
- ¼ cup red onion thinly sliced
Instructions
- Start by making your vegan mozzarella cheese. Then refrigerate while you prepare the rest, so it firms up a bit, making it easier to scoop onto your crust.
- Drain and rinse your jackfruit very well to wash off the brine flavour. Then transfer to a food processor and pulse until shredded. Do not over process, you want chunky pieces, not a mince.Alternatively, you may transfer the jackfruit to a cutting board and pull the pieces apart with your fingers or two forks. Set aside.
To Cook the Jackfruit on Stove Top
- Whisk together all the sauce ingredients in a small bowl and set aside.
- Place the shredded jackfruit in a pan and pour the sauce on top. Sauté over medium heat, mixing occasionally, until the sauce is mostly absorbed. This will take about 8-10 minutes.
To Cook the Jackfruit in your Instant Pot
- Place the shredded jackfruit and all the sauce ingredients in your Instant Pot. (No need to pre-whisk the sauce in a separate bowl.) Mix well, close the lid and set the valve to the sealing position. Cook on high pressure for 3 minutes and let your Instant Pot naturally release, which will take around 10 minutes. If not fully released after 10 minutes, quick release the remaining pressure.
For the Pizza Assembly
- Preheat your oven to 425 degrees F and line a large baking tray to fit both flatbreads with parchment paper, or use two smaller trays.
- Divide the jackfruit between your two flatbreads, and scoop the vegan mozzarella using a melon baller or teaspoon. Dollop the cheese all over the pizza and sprinkle the red onion on top. Bake for 13-18 minutes, or until edges are golden and mozzarella is slightly melted.
Notes
- Rinse jackfruit thoroughly to remove brine flavor before cooking.
- Pulsing jackfruit in a food processor to shred should be done briefly to keep chunkier pieces; tear any larger pieces by hand.
- Refrigerate leftovers in a sealed container and consume within 3-4 days.
- Reheat in the oven or toaster oven to maintain texture and warm the pizza evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390cal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Sodium | 767mg | 32% |
| Potassium | 399mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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