PLANT-BASED JERK CHICK'N FLATBREAD
PLANT-BASED JERK CHICK'N FLATBREAD
Yield:
- 8 portions
Portion Size:
1/8th of flatbread
Ingredients
| 24 ea | |
|
Jerk marinade
|
1 cup |
|
Prepared pizza dough
|
1-1/2 lbs |
|
Angela Mia® Marinara Sauce
|
1 cup |
|
Vegan mozzarella cheese, shredded
|
4 cups |
|
Banana pepper
|
1/2 cup |
|
Thinly sliced red bell pepper
|
1/2 cup |
|
Thinly sliced white onion
|
1/2 cup |
Preparation
Preheat oven to 450°F. Fry chick’n nuggets according to package directions. Toss chick’n nuggets with jerk marinade in a medium bowl,
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.
Bake for 20 to 25 minutes, until crust is golden brown and cheese is melted.
Nutrition Information
View Nutrition Information
| % 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% |
| Dietary Fiber | 5 g | 19% |
| Vitamin C | 23 mg | 39% |
| Vitamin A | 360 iu | 7% |
Percent Daily Values are based on a 2,000 calorie diet