Personal Vegan BBQ Chick'n Pizza

INGREDIENTS:

• Piqualé Sweet Hot Sauce

• Sweet Baby Ray’s BBQ Sauce

• Kontos Tandoori Naan (available at many Indian/Asian Grocers)

• Freshly Grated Violife Vegan Parmesan Cheese

• 1/2 bag of MorningStar Vegan Chicken Strips

• 1 Shallot

• Olive Oil

• Handful of Fresh chopped cilantro

• 1 jalapeño, sliced thin (optional)

DIRECTIONS:

1. Preheat to 425 degrees and place a pizza stone or a baking sheet on bottom oven rack.

2. Finely chop shallots and sauté in a medium high heat pan with a touch of olive oil until the edges turn brown.

3. Cook Morning Star chick’n strips according to package instructions. Add 1/4 cup BBQ sauce and coat the chick’n strips.

4. Spread a layer of BBQ sauce across the Tandoori Naan. Drizzle with a tablespoon of Piqualé Sweet Hot Sauce.

5. Add toppings (Grated Violife Parmesan Cheese, MorningStar Chick’n Strips and Shallots)

6. Bake about 10-12 minutes depending upon desired crispiness (you can also half bake the Naan before adding toppings)

7. Add fresh cilantro and jalapeños (optional) to pizza

8. Drizzle with Piqualé Sweet Hot Sauce

9. Let it cool for 2 minutes and sprinkle virgin olive oil before cutting.