Vegan BBQ Jackfruit Pizza

For the flatbread base

• 350 g plain flour
• salt and pepper, to taste
• 2 tbsp olive oil
• 150–200 ml warm water

For the topping

• 200 g jackfruit
• 200 ml barbecue sauce
• 2 red onions, sliced
• 500 g kale
• 2 red chillies, sliced
• 2 spring onions, sliced
• 20 g hemp seeds
• 3 tbsp sherry vinegar
• 1 tbsp pure maple syrup
• 25 g pickled coriander (optional)

Flatbread

1. Sieve the flour into a bowl with salt and pepper.
2. Add olive oil and warm water, stirring to form dough. Knead for 3-4 minutes, cover, and allow to rest.
3. Roll dough to 5 mm thickness and bake in a hot oven for 2-3 minutes.

Topping

1. Blanch kale in boiling salted water for 2 minutes, then refresh in cold water.
2. Cook jackfruit with barbecue sauce and maple syrup until tender. Use forks to pull apart the jackfruit.
3. Pickle red onions in sherry vinegar until tender.
4. Slice spring onions and chillies; set aside.

Assembly and cooking

1. Spread blanched kale, jackfruit, red onions, chillies, and spring onions over the pre-baked flatbread.
2. Cover toppings with additional barbecue sauce.
3. Bake in a hot oven for 10–12 minutes.
4. Remove from oven and sprinkle with hemp seeds and pickled coriander (if using).