Stuffed Crust BBQ Jackfruit Pizza

Method

1. Add the flour, yeast and salt to a mixing bowl. Give everything a mix, then create a well in the middle. Pour in the olive oil and oat milk, along with the tepid water. Stir until everything is well combined. When the dough starts to come together, tip it onto a work surface and knead for 10 minutes until you can stretch the dough without it splitting. You shouldn’t need to add any extra flour. If the dough feels too sticky at first, keep kneading and it should become easier to work with. Gently grease the sides of the mixing bowl, add the dough back in, cover with a damp tea towel and leave to prove for 1-2 hours or until it has doubled in size.
2. Once the dough has risen, remove the tea towel and gently punch out the air. Then transfer it to a worktop, cut it into two pieces and use your hands to ease the dough into round circles. Place both pieces of dough onto a baking tray, cover with the teal towel and leave in the fridge while you create the fillings. Note: you can leave the dough in the fridge for up to 3 days in an air-tight container.
3. When you’re ready to start creating your pizzas, first drain and rinse the jackfruit under cold water. Then cut off the hard cores, slice the cores thinly and use your fingers to tear apart the remaining ‘flesh’. Add a splash of olive oil to a pan over a medium heat. As soon as the oil is hot, add the jackfruit and fry for 15 minutes or until it begins to get crispy around the edges, stirring occasionally. When the jackfruit is ready, remove it from the heat and stir in the BBQ sauce, then leave to one side. Depending on your BBQ sauce, you may want to add another tbsp.
4. Meanwhile, place a pizza stone in the oven and preheat the oven to 230°C / 446°F fan-assisted. If you don’t have a pizza stone, use a large overturned baking tray.
5. Prepare the remaining ingredients by grating the vegan cheese, peeling and thinly slicing the red onion, then slicing the peppers and jalapeño.
6. Remove the dough from the fridge. Lightly flour your worktop and a rolling pin, then roll out each piece of dough into a circle until it’s roughly 35cm (14”) in diameter and transfer each circle on top of a piece of baking paper.
7. For each pizza, add 100g (3.5oz) of the grated vegan cheese around the edges. Then use your fingers to fold the edges of the dough over the cheese. The trick is to stretch the dough as you do this, which will ensure the dough isn’t too thick at the crust and will leave you with plenty of room for toppings in the centre. It’s also important to make sure you keep rolling the edges of the dough until the cheese is fully encased so it doesn’t escape when it’s in the oven.
8. Next, for each pizza, add 5 tbsp of passata to the centre and spread it out with the back of a spoon. Then add a pinch of salt and pepper, along with a generous pinch of dried oregano. Sprinkle half of the remaining grated vegan cheese in the middle, then add half of the BBQ jackfruit, followed by as many of the remaining toppings as you want: frozen sweetcorn, red onion, green and red peppers, and the jalapeño. Repeat steps 7 and 8 for the remaining pizza.
9. Carefully remove the pizza stone or baking tray from the oven and use the baking paper to transfer the pizza on top of the stone. Then carefully tear away the baking paper from underneath the pizza. Bake each pizza in the oven for 10-12 minutes or until the crust is golden brown and the bottom is cooked. Then slice and enjoy!