A few weeks back my kids were out of town visiting family. I had 5 glorious days to do whatever I wanted. Wanna take a guess at how I filled my time? A marathon work session that lasted five (usually) 12 hour days during which I developed, photographed, and wrote 6 new recipes, created a new video recipe, and caught up with all the behind-the-scenes work.
And, friends, I LOVED IT! Not to say, I wasn’t ecstatic to see my kids again. I was. But a week of full-time blogging reminded me that I absolutely love my job. I feel incredibly fortunate that I get to call this my work and incredibly excited for the next step I’ve decided to take.
Starting in the fall, My Darling Vegan will become my full-time gig – a dream and goal I’ve been working towards for a very long time.
At the end of the marathon blogging week I had a refrigerator full of pieces of recipes.
For instance, I had a container of chickpeas I had reserved after using the liquid for these aquafaba meringues, I had left over homemade BBQ sauce and ranch dressing that I had used for these BBQ Tempeh Bowls, and a open can of pineapple I had intended to use for this Vegetable Fried Rice. I had so many loose ends and not a plan in sight.
Or did I? We can thank all those other recipes for the creation of this BBQ Chickpea Pizza with Ranch Dressing.
Hours before my kids returned home, I grabbed some pizza dough at the grocery store down the street, took out all those leftovers, and created this recipe, an unexpected 7th recipe to finish up my marathon. And friends, it was good!
When you make this BBQ Chickpea Pizza, you may have pieces of recipes too. And, it turns out, that’s never a bad thing!
Need ideas of what to do with the extra sauces? I’ve got some ideas for you!
So get sloppy with this spicy and tangy BBQ Chickpea Pizza with Ranch Dressing. You’ll be glad you did!
In a shallow dish, combine chickpeas with 1/2 cup of BBQ sauce. Stir to coat and refrigerate for 30 minutes.
Preheat the oven to 425 degrees F.
Prepare the pizza dough on a baking dish or pizza stone.
Heat oil in a cast iron skillet. Once oil is hot, add onions and reduce heat. Sauté onions on low, stirring frequently, until fragrant and caramelized. This will take 10-12 minutes. Remove from heat and set aside.
Spread the remaining 1/2 cup BBQ sauce on the bottom of the pizza. Evenly top with caramelized onions, marinaded chickpeas, pineapple, and jalapeño.
Bake for 12-16 minutes until dough is cooked all the way through.
Top with fresh cilantro and drizzle with ranch dressing. Serve immediately.
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