PLANT-BASED JERK CHICK'N FLATBREAD
Yield Portion Size
| 24 ea | |
| 1 cup |
Jerk marinade
|
| 1-1/2 lbs |
Prepared pizza dough
|
| 1 cup | |
| 4 cups |
Vegan mozzarella cheese, shredded
|
| 1/2 cup |
Banana pepper
|
| 1/2 cup |
Thinly sliced red bell pepper
|
| 1/2 cup |
Thinly sliced white onion
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 63 mg | 6% |
| Carbohydrate | 66 g | 22% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 19 g | 30% |
| Iron | 4 mg | 20% |
| Potassium | 84 mg | 0% |
| Calories | 512 kcal | 26% |
| Sodium | 1377 mg | 56% |
| Protein | 16 g | 32% |
| Polyunsaturated Fat | 0 g | 2% |
| Saturated Fat | 5 g | 23% |
| Sugars | 3 g | 0% |
| Vitamin C | 23 mg | 39% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 450°F. Fry chick’n nuggets according to package directions. Toss chick’n nuggets with jerk marinade in a medium bowl,
-
Step 2
Grease an extra-large baking sheet (approximately 12 by 16 inches). On a lightly floured work surface, roll out dough to fit sheet. Spread marinara sauce over dough, leaving a 1-inch border. Top with mozzarella, jerk chick’n nuggets, banana peppers, red peppers and onion.
-
Step 3
Bake for 20 to 25 minutes, until crust is golden brown and cheese is melted.
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