Jackfruit and Brussels Pizza with Almond Ricotta
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
Whole wheat pizza with almond milk ricotta, smoky jackfruit, crispy Brussels, and arugula. A plant-based pizza so hearty and flavorful, it makes ditching the takeout easy as pie.
  • 1 lb. fresh deli whole-wheat pizza dough
  • 1 Tbsp. extra-virgin olive oil
  • 2 cups thinly sliced (or shredded) Brussels sprouts
  • ½ tsp. kosher salt, divided
  • 2 garlic cloves, minced
  • 1 (14-oz.) can organic young jackfruit in water
  • 2 Tbsp. tomato sauce
  • ½ tsp. smoked paprika
  • ½ tsp. cumin
  • ¼ tsp. freshly ground black pepper
  • 6 oz. Kite Hill almond milk Ricotta (sub for traditional ricotta if not making vegan)
  • 2 cups loosely packed arugula
  • 1 Tbsp. nutritional yeast
  • ¼ tsp. crushed red pepper flakes (optional)
  1. Preheat oven to 500°F. Roll dough into a circle or oval shape on parchment paper; pierce with a fork. Place dough (on paper) on baking sheet or pizza stone. Bake for 5 minutes.
  2. Heat oil in a large nonstick skillet over medium. Add Brussels and ¼ tsp salt; cook 4 to 5 minutes, until softened. Add garlic during final minute. Set aside.
  3. Rinse, drain and thoroughly dry jackfruit. Chop off the center "core" portion of the fruit and discard. Place in a bowl with tomato sauce, smoked paprika, cumin, black pepper, and remaining ¼ tsp. salt in a bowl. Mix to combine.
  4. Spread almond milk ricotta evenly on par-baked dough. Spread Brussels and jackfruit mixture evenly overtop. Bake for 8 to 9 minutes, until crust is browned. Top with arugula, nutritional yeast, and red pepper flakes. Cut into 8 slices.
Recipe by Dishing Out Health at https://dishingouthealth.com/jackfruit-brussels-pizza-almond-ricotta/