☰

The Local Sweet Heat Pizza or Taco

A mini Naan pizza, topped with a freshly made Peach BBQ sauce, Asiago cheese slices, sautéed Jackfruit, fried green tomato slices, crispy panko onion rings, and drizzled with a creamy pepita sauce. For an added bonus, this recipe can also be made into tacos too! 2 Delicious tacos stuffed with Peach BBQ Jackfruit, broccoli slaw tossed in a fresh Pepita cream sauce, fried green tomato and panko onion rings, and garnished with chopped cilantro.

Total Time: 45 minutes

Servings: 2

Ingredients

1 ½ oz peach BBQ sauce

3 cups DOLE Shredded Young Green Jackfruit

2 ea panko onion rings

4 ea fried green tomato strips

½ oz pepito sauce

3-4 asiago cheese slices

Cilantro as desired, chopped

1 ea 6" cooked pizza dough and/or 2 flour tortillas

2 oz broccoli slaw for tacos (thinly sliced broccoli stems, carrots and purple cabbage, mixed with pepita cream sauce)

Peach BBQ Sauce

2 ea large tomatoes

3 Tbsp chipotle peppers in adobo sauce

1 ea peach, peeled

1 tsp kosher salt

1 tsp garlic powder

¼ cup lime juice

⅓ cup lemon juice

1 ½ cups dark brown sugar

⅓ cup extra virgin olive oil

¼ cup cornstarch slurry (Equal parts water and cornstarch)

Jackfruit

2 tsp olive oil

3 cups DOLE Shredded Young Green Jackfruit, drained

2 tsp onion powder

2 tsp garlic powder

2 tsp paprika

2 tsp dried oregano

2 tsp salt

2 tsp pepper

Fried Green Tomatoes/Panko Onion Strips

1 ea green tomato

1 ea yellow onion

2 cups flour

2 eggs, whisked

2 cups panko breadcrumbs

Garlic powder, desired amount

Salt, desired amount

Pepita Cream Sauce

¾ cup sour cream

2 Tbsp mayonnaise

½ cup cilantro

1 lime, zested and juiced

1 ea clove garlic, peeled

1 tsp red wine vinegar

¼ cup pepitas

¼ cup crumbled cotija cheese or queso fresco

Salt, desired amount

Directions

Place all peach BBQ sauce ingredients into a food processor except oil and cornstarch slurry. Blend until smooth, and then slowly add oil until incorporated.
Transfer to a stove top and bring to a low simmer. Add in corn starch slurry and let simmer for another 5-8 minutes. Remove from stove top and let cool.
Heat a sauté pan to medium-high heat and add olive oil. Add jackfruit and cook for 2-4 minutes. Then add jackfruit ingredients. Turn heat down to medium-low. Cook for an additional 10 minutes. Remove from stove top.
Cut tomatoes into ⅓ inch slices and ¼ inch strips. Coat with flour, egg wash, and then panko seasoned with garlic powder and salt. Fry for 1 ½ minutes.
Cut onions into ⅛ inch slices. Coat in flour, eggs, and then panko seasoned with garlic powder and salt. Fry for 1 ½ minutes.
Put all pepita cream sauce ingredients into a blender and blend until smooth.

Pizza Assembly

Place cooked pizza dough on pan. Top with peach BBQ sauce/Jackfruit mix. Add fried green tomato strips and onion rings. Drizzle with pepito sauce and chopped cilantro. Serve.

Taco Assembly

Place flour tortillas in taco stand. Stuff with peach BBQ sauce/Jackfruit mix. Add broccoli slaw, then fried green tomato strips and onion rings. Drizzle with pepito sauce and chopped cilantro. Serve.

Explore DOLE Products in This Recipe

DOLE Shredded Young Green Jackfruit in Brine 6/#10 (95oz)