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Texan BBQ Pizza

Texan BBQ Pizza
Texan BBQ Pizza

Pizza nights are an extremely important part of our week. It’s when we get to set the world to rights, discuss life’s big issues and re-watch Jaws for the zillionth time. So it stands to reason that we’ve cracked out a brilliant vegan pizza recipe. It has all the flavour of the original Texan BBQ but without the naughty bits. We use shredded mushrooms to replace chicken and smoked tofu to replace the bacon. We reckon even the most ardent of pizza-lovers would eat the last slice.

Ingredients
Method

Ingredients

Pizza Dough (makes two pizza bases)

  • 250g strong white bread flour
  • 250g wholemeal flour
  • 1 tsp of fine salt
  • 325ml of lukewarm water
  • ½ 7g sachet dried yeast
  • 1 tablespoon of caster sugar

Tofu and Mushroom Rub

  • ½ tbsp olive oil
  • ½ tbsp smoked paprika
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ⅛ tsp cayenne pepper
  • ¼ tsp oregano
  • 1 tbsp low sugar bbq sauce
  • Salt and pepper to taste
  • Combine all the ingredients in a bowl and set aside

Pizza Building

  • 140g smoked tofu
  • 200g shiitake mushrooms
  • 1 green pepper
  • 12 cherry tomatoes
  • 80g canned sweetcorn
  • 3 spring onions
  • Chilli flakes to taste

Equipment

  • Mixing bowl
  • Jug
  • Lightly greased bowl
  • Cling film
  • Tofu press

Method

  1. 1.

    First, make the pizza dough. Combine the flours and salt in a bowl and mix to combine. Create a well in the centre of the mixture. Add the lukewarm water, yeast and sugar to a jug. Mix well, allow to stand for several minutes, then pour in to the well. Using a fork in a circular movement to bring the flour in from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour until the dough comes together. If there are still parts of the flour not combining, add a small splash of water so the dough comes together.

  2. 2.

    Tip the dough out on a clean, floured surface. Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes until you have a springy dough. Place the dough in a lightly greased bowl, cover with oiled cling film and leave in a warm place to prove for 1 hour, or until doubled in sized.

  3. 3.

    To assemble the pizzas, divide the dough into two equal pieces. Flour each dough ball, cover with oiled cling film and leave to rest for 12-15 minutes (this technique will make the dough easier to roll).

  4. 4.

    Prepare your toppings. First, press the tofu. Put the tofu in a tofu press for 15-20 minutes to squeeze out all the excess liquid.

  5. 5.

    Preheat the oven to 250°C.

  6. 6.

    Cut the tofu into small ½ cm cubes and add to the bowl containing the rub. Cut the shiitake mushrooms into thin matchsticks, add to the bowl and toss well to coat the tofu and mushrooms.

  7. 7.

    Now prepare the rest of the ingredients. Trim, halve, core and cut the pepper into thin ½ cm slices. Trim and finely slice the spring onions. Halve the cherry tomatoes. Drain, rinse and dry the sweetcorn.

  8. 8.

    Now build the pizzas. Split the pizza dough into 2 equal pieces and use a rolling pin to roll the dough out, making two pizza bases, both no more than 1cm thick. Liberally spread BBQ sauce on the pizza bases with a large spoon. Top the pizzas with generous helpings of smoked tofu, shiitake mushrooms, green pepper and canned sweetcorn. Sprinkle over chopped spring onions and chilli flakes.

  9. 9.

    Put one of the pizzas on a pizza stone or very large baking tray. Put it in the oven and bake for 8-10 minutes until the crusts have started to lightly brown. Take the pizza out of the oven, cut into slices and serve. Repeat the process with the second pizza.