“Buffalo Soldier”- Vegetarian Buffalo “Chicken” Pizza
I spent the majority of my Sunday shopping for food. First stop was the Larchmont Farmer’s Market. That place puts the biggest smile on my face. I roamed the market, tasted fresh fruit, veggies, and smelled the fragrant herbs. I picked up a beautiful bouquet of flowers for the house, fresh asparagus and scallions. Then it was time to head to my next favorite place. That special place is none other than…Trader Joe’s.
Considering it was a long day of running around LA, I decided on a lazy Sunday dinner recipe. What can be easier than pizza?
What You Need:
Pizza Dough (I Used Trader Joe’s Whole Wheat Pizza Dough)
Buffalo Wing Sauce
1/2 Red Onion (diced)
Vegetarian Chik’n Strips (I used Trader Joe’s- if your strips are frozen, make sure to defrost them)
1 Tbsp. Scallions
Shredded Mozzarella Cheese
4 Large White Mushrooms (sliced thin)
Set Oven to 450 degrees
1. Dust your counter with flour. Allow dough to sit on the surface for about 20 minutes. Then, using a rolling pin (or I used a wine bottle), roll out your pizza dough to a desired shape. Place the flattened dough onto a greased cookie sheet, or onto a pizza stone. Using a fork, poke holes in the dough so it doesn’t bubble up. Place tray in oven for about 10 minutes.
2. Carefully remove dough from the oven and flip the dough over. Using a brush, coat the dough with the buffalo wing sauce. Next, lay the chik’n strips onto the pizza and lightly coat them with the buffalo sauce as well. Next, sprinkle the shredded mozzarella onto the dough.
3. Then, top the pizza with the sliced mushrooms and diced red onions. Place the pizza back in the oven for about 10 minutes. Before serving, sprinkle the scallions onto the pizza. Slice and enjoy!
Here are some photos from the Larchmont Farmer’s Market:
*I made half of the pizza with vegan cheese and half with the shredded mozzarella.
**Sprinkle some corn meal onto the stone or cookie sheet. The corn meal gives the crust a great texture.
5 months ago