BVQ Nachos

This recipe was developed by Chef Mike See at the University of Kansas during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 3
Serving size: 1 pizza

Ingredients

10 Ounces Barvecue Naked Pulled BVQ
¾ Cup BBQ sauce
12 Ounces Red onion, sliced
12 Ounces Tomato, medium, diced
3 Ounces Green onions, small bias
¼ Cup Vegan butter
1 Tablespoon Garlic powder
3 Pizza doughs (recipe below)
10 Ounces Moocho mozzarella cheese

Preparation

1. Roll all three pizza doughs.
2. Mix garlic and butter. Brush on pizza dough.
3. Layer all three doughs in order evenly BBQ sauce, red onion, tomato, BVQ, green onion.
4. Place in preheated oven at 425 degree oven for three minutes, rotate, and finish another three minutes.

Pizza Dough

Click here to view and print a PDF version of this recipe.

Servings: 3
Serving Size: 10 ounces

Ingredients

16 Ounces All-purpose flour
2 Ounces Yeast
8 Ounces Water
1 Ounces Salt
2 Ounces Agave
3 Ounces Canola oil

Preparation

1. Mix yeast and water let sit to activate.
2. Mix in rest of ingredient in a mixer with dough hook until a ball forms let rise double in size.
3. Form three 10 oz balls cover refrigerate over night.