Buffalo Jackfruit Pizza

We'd like to introduce you to our new vegetarian staple: jackfruit. We discovered this at a vegan restaurant in Kansas City, and it is amazing! The texture is perfect for recipes that call for shredded meat, like pulled pork, tacos, reubens etc. You should be able to find it at your local Asian market/grocer. Most jackfruit comes in brine as opposed to water, so you do need to rinse it a few times. I usually let it soak in water for 5-10minutes to make sure there's no lingering brine flavor.

Buffalo Sauce:
-1 stick butter
-1 c (plus a few extra shakes) Frank's Red Hot
-2 tsp cayanne pepper

Mix in sauce pan and cook over low-med heat until butter is melted.

Pizza:
- 1-2 cans jackfruit (in water or brine - NOT in syrup)
- 1pkg shredded mozzarella
- chives, chopped
- 1-2 tomatoes, diced
- your favorite pizza dough

1. Prepare jackfruit as follows: Drain the brine. Rinse/soak in water. Squeeze out all excess liquid. Break/shred jackfruit into small chunks.
2. Pour buffalo sauce over jackfruit and mix until evenly covered. Optional: marinade 2-3hrs to allow the flavor to soak in.
3. Prepare crust.
4. Add small layer of cheese to crust. Top with tomatoes, chives, buffalo jackfruit, and cover with remaining cheese.
5. Bake according to crust instructions.
6. Serve with a side of blue cheese dressing.

Note: I made 3 cans of jackfruit, which seemed to be the right ratio for this amount of Buffalo sauce. We ended up only using a little more than 1/3 of the jackfruit on the pizza, which was the size of a large cookie-sheet. So, if you don't want leftover jackfruit, I would recommend cutting the sauce recipe by 1/3-1/2. We froze the leftover jackfruit and made a buffalo dip and buffalo wraps the following week.