Ingredients
- 1 lb. Pizza Dough, raw & stretched
- 8 fl. oz. Tomato Sauce
- 4 oz. Mozzarella Cheese, shredded
- 4 oz. Pepper Jack Cheese, shredded
- 3 ea. Incogmeato™ Chik’n Tenders, fried & cut into 1/8ths
- 2 fl. oz. Nashville Seasoning
- ¼ cup Pickled Banana Peppers, sliced
- ¼ cup Dill Pickles, sliced
- 1 fl. oz. Honey
- 2 fl. oz. Ranch Dressing
Nashville Seasoning
- 1 Tbs. Cayenne Pepper
- 2 Tbs. Dark Brown Sugar
- 2 Tbs. Chili Powder
- 2 tsp. Garlic Powder
- 1 tsp. Paprika
- 2 tsp. Black Pepper, ground
- 2 tsp. Kosher Salt
- 4 fl. oz. Canola Oil, hot
Recipe Directions
1. Carefully stretch pizza dough into a 12” circle on a floured surface.2. Transfer pizza dough to a floured pizza peel and top with tomato sauce, mozzarella cheese, and Pepper Jack cheese.
3. Place pizza in a 450° F oven and cook until the bottom and edges are golden brown and crispy.
4. Meanwhile, fry Incogmeato® Chik’n Tenders according to instructions. Remove tenders from fryer, cut in half lengthwise, and then make four equal cuts widthwise. Place cut tenders into a clean bowl and toss with Nashville seasoning.
5. Remove pizza from oven and top with cut tenders, pickled banana peppers, dill pickle slices, and honey.
6. Cut as desired and serve immediately with a side of ranch dressing.
NASHVILLE SEASONING:
1. Combine cayenne pepper, dark brown sugar, chili powder, garlic powder, paprika, black pepper, Kosher salt, and hot canola oil together in a small mixing bowl; whisk thoroughly to incorporate.
2. Transfer to a sealed storage container and reserve until needed.
