Buffalo Style Plant Based Pizza

Recipe - ShopRite Corporate

Prep Time10 Minutes

Servings6

Cook Time15 Minutes

Calories375

Ingredients

1 package MorningStar Farms Incogmeato Plant Based Chick’n Nuggets, Original

4 naan flatbreads

1/2 cup celery ribs, thinly sliced

1/2 cup green apple, thinly sliced

1/4 cup red onion, thinly sliced

1/4 cup fresh parsley

1 cup baby kale mix, packed

1/3 cup hot sauce

1 tbs coconut oil, melted

1/3 cup blue cheese crumbles, optional

1 tsp honey

2 tbs olive oil

1 tbs lemon juice

Directions

1. Preheat oven to 375° F. In small bowl mix hot sauce and coconut oil.

2. Place frozen Incogmeato nuggets on parchment lined baking sheet and bake 10 minutes. Remove from oven. Brush with hot sauce mixture. Return to oven. Bake additional 5 minutes. Transfer to cutting board and roughly chop.

3. Preheat grill pan to medium heat. Grill flatbreads in batches 1 minute per side. Keep warm.

4. To large bowl add all dressing ingredients plus 1/8 teaspoon each salt and pepper. Whisk until incorporated. Toss in apples, celery, onion, greens and parsley.

5. Mound each flat bread with 1/4 salad mixture. Top with plant based buffalo chicken pieces. Cut in wedges. Garnish with blue cheese crumbles (optional)

Nutritional Information

14.5 g Total Fat
4 g Saturated Fat
3 mg Cholesterol
685 mg Sodium
45.5 g Total Carbohydrates
7 g Fiber
11.5 g Sugars
14 g Protein

10 minutes

Prep Time

15 minutes

Cook Time

Servings

375

Calories

Directions

1. Preheat oven to 375° F. In small bowl mix hot sauce and coconut oil.

3. Preheat grill pan to medium heat. Grill flatbreads in batches 1 minute per side. Keep warm.

4. To large bowl add all dressing ingredients plus 1/8 teaspoon each salt and pepper. Whisk until incorporated. Toss in apples, celery, onion, greens and parsley.

5. Mound each flat bread with 1/4 salad mixture. Top with plant based buffalo chicken pieces. Cut in wedges. Garnish with blue cheese crumbles (optional)