- 1 homemade or store bought pizza crust
- 1 cup BBQ sauce divided
- ½ yellow onion thinly sliced
- 1 tablespoon cooking oil
- 1 can chickpeas drained
- ⅓ cup sliced pineapple
- 1 small jalapeño thinly sliced
- fresh cilantro
- ¼ cup vegan ranch
In a shallow dish, combine chickpeas with ½ 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
Heat oil in a cast-iron skillet. Once the 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 ½ cup BBQ sauce on the bottom of the pizza. Evenly top with caramelized onions, marinated chickpeas, pineapple, and jalapeño. Bake for 12-16 minutes until the dough is cooked all the way through. Top with fresh cilantro and drizzle with ranch dressing. Serve immediately.
Serving and Storing - This pizza should be served shortly after assembling. Otherwise, the bread will start to get soggy. Store uneaten pizza in the refrigerator for up to 2 days. Gently reheat in the oven when ready to eat.
Make in Advance - The components of this pizza can be made in advance. The sauces can rest in the refrigerator for up to 5 days before serving. You can also marinate the chickpeas up to 2 days before assembling. When ready to serve, assemble the pizza and bake.
Calories: 505kcal | Carbohydrates: 80g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 1424mg | Potassium: 195mg | Fiber: 2g | Sugar: 26g | Vitamin A: 160IU | Vitamin C: 2.4mg | Calcium: 121mg | Iron: 3.2mg