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Vegetarian Barbecue & Wild Leek Pizza

Updated on May 31, 2014

Barbecue "Chicken" Pizza with Wild Leeks

At my house, this pizza is the taste of spring. The recipe is built completely around the presence of Wild Leeks, also called Ramps. The barbecue and ranch dressing flavors blend with the enticingly springy, new onion flavor of the Wild Leeks. Layer it all on your own homemade pizza crust (or on a pre-made crust if you don't have time), top it with a mild mozzarella, and let the flavors rule your palate.

Now, even if you don't have access to Wild Leeks, keep reading. The beauty of this pizza is that there are some easy substitutions that still make a darn delicious pizza.

Image used under Creative Commons from swanksalot

Prep time: 30 min
Cook time: 15 min
Ready in: 45 min
Yields: 2-3 people

Ingredients

  • 1 cup chopped Wild Leek
  • 1/2 -1 cup barbecue sauce
  • 1 pkg. meatless "chicken" chunks
  • 3 -4 Tablespoons ranch dressing (or to taste)
  • 1 -2 cups mozzarella cheese (or to taste)
  • Pizza crust (I recommend the handmade crust below)

Instructions

  1. In a frying pan, warm the meatless "chicken" chunks. When the "chicken" is warm, pour barbecue sauce over the chunks and stir until coated. Spread a thin layer of ranch dressing around on the pizza crust. Sprinkle on the chopped Wild Leeks and meatless "chicken" chunks. Top with mozzarella cheese. Bake on baking stone in 350 degree oven until the cheese on top is bubbling and turning golden brown.
  2. More detailed instructions and information below. Read on!
Cast your vote for The Spring Pizza Recipe

First Ingredient: An Easy, Delicious Homemade Crust

Are you one of the people who think the crust of the pizza is just a delivery vehicle for all the goodies on top? Think again.

I used to think a handmade crust would take too much time and be too much work to be worthwhile, but I don't believe that anymore. Not since I got the book "Artisan Breads in Five Minutes a Day." When it says 5 minutes a day, this book means it. The pizza crust is made from one of the basic bread doughs shown in the book, which can be made ahead and left in the refrigerator. The recipe only requires a few minutes to make a dough ball, roll out and make.

A homemade crust is completely worth it. A good crust makes all the difference in complementing and supporting the flavors of the pizza toppings. If you have your own recipe, use it. If you don't have even 5 minutes a day, use a quality store-bought crust. But if you can, make your own.

Image used under Creative Commons from grongar

Delicious Homemade Breads in 5 Minutes a Day - Learn to make bread, pizza crust, focaccia, and much more...

Do you love the smell of fresh bread baking in the oven? Authors Jeff Herzberg and Zoe Francais make bread baking easy. The pizza crust recipe I use is in the "Artisan Breads" book, and I highly recommend both books.

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

The authors take you through tools, materials and ingredients step by step. After you learn the basic recipes, you'll quickly find favorites and easy adaptations that you can do for the best-used 5 minutes in your day. Have fresh-baked bread with every meal, and eat delicious artisan breads for pennies on the dollar!

 
Cambro Round Storage Containers: Set of 2, 6 Quart Containers
Cambro Round Storage Containers: Set of 2, 6 Quart Containers

These affordable 6-quart containers are an essential tool if you purchase the book, "Artisan Bread in Five Minutes a Day." It protects your dough while allowing the natural gases created by the rising dough to escape. Pick these up with the book and you'll be ready to make your own delicious bread in only 5 minutes a day.

 
Totally Bamboo Wooden Spoon, 100% All Natural Bamboo Wood Kitchen + Cooking Utensil (14" long)
Totally Bamboo Wooden Spoon, 100% All Natural Bamboo Wood Kitchen + Cooking Utensil (14" long)

You'll want a sturdy spoon to stir your dough. Some people recommend a dough whisk, but a strong spoon works just as well for the dough recipes in this book and it costs a lot less.

 

Second Ingredient: Wild Leeks (or Ramps)

I first experienced Wild Leeks while shopping at the Madison Farmer's Market in Wisconsin that takes place every Saturday in the summer on the square that surrounds the capital building. The Farmer's Market is a great experience on its own, but the Wild Leeks (also called Ramps) took my experience that Saturday morning to a whole new level.

Ramps grow deep in the woods across North America. It is not recommended to pick them unless there is a plentiful population where they are being harvested. If over-harvested, they run the risk of not regenerating. The farm that sells them at the market each year is very conscientious about limiting their harvest to protect the plants' regeneration from one year to the next. If you are lucky enough to get to buy Ramps from them, you are in business for this pizza. Better yet, go find your own.

For this recipe, chop about 1 cup of Wild Leeks, removing the roots at the bottom using all other parts (white and green). If you do not have access to Wild Leeks, I recommend substituting other spring greens that can be found at your local spring farmer's market like green onions, green garlic, or green (domesticated) leeks.

Image used under Creative Commons from Carly & Art

If you do not have access to Wild Leeks, substitute other spring greens found at your local spring farmer's market like green onions, green garlic, or green (domesticated) leeks.

Great Books about Edible Wild Plants

The Forager's Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants
The Forager's Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants

What I like about "The Forager's Harvest" is that Samuel Thayer, a Wisconsin native, draws on his own personal experiences in edible wild plants, while many other books are not. I have heard the author speak and have been on a forage hike with him and this book is a great resource in getting started on your own "forager's harvest."

 
Edible Wild Plants: Wild Foods From Dirt To Plate (The Wild Food Adventure Series, Book 1)
Edible Wild Plants: Wild Foods From Dirt To Plate (The Wild Food Adventure Series, Book 1)

"Edible Wild Plants" has 80 customer reviews and has a solid 4.8 out of 5-star rating.

 
Nature's Garden: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants
Nature's Garden: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants

Another great book by Samuel Thayer (author of "The Forager's Harvest" - above)... Another 4.8 out of 5-star rating.

 

The Rest of the Ingredients for Your Spring Pizza

Despite what you might think based on my previous recommendations for crust and Ramps, I like things to be easy. I just think some things are worth the extra time and energy. So, for the rest of this pizza recipe, I look for the easy and the accessible. If you have strong feelings about your selection for any of these ingredients (I know how serious some people are about their barbecue sauce), choose your favorites and make this recipe your own. Here we go:

* Ranch dressing - I use Hidden Valley Ranch light ranch dressing in a thin layer spread across on the crust. Don't use too much or it might make the crust soggy. Add the chopped Wild Leeks after the dressing and before adding anything else.

* Meatless chicken - I use Quorn Meat-Free & Soy-Free Chicken Tenders, which are made of a mycoprotein (fungi). Other soy-based meatless products work just as well. (Okay... why not? If you are a meat-eater and want to use real chicken, I won't tell.) Heat about half the bag in a pan and coat with barbecue sauce.

* Barbecue sauce - I have tried many different kinds of barbecue sauce and usually like the sweeter kinds to balance the flavor of the ranch dressing and the zippy flavor of the Wild Leeks. Add about 1 cup of barbecue sauce to the chicken in a pan and warm together before spreading on the pizza.

* Mozzarella cheese - Topping your pizza with 1-2 cups of shredded mozzarella, depending on your taste for cheese, rounds out the flavors of the pizza nicely. I usually go a little lighter on the cheese to let the other flavors take center stage.

Preheat a baking stone in a 350 degree oven. Place your pizza onto the stone and bake until the cheese on top is bubbly and turning a golden brown, about 10-15 minutes. Let cool for a few minutes and enjoy!!

Image used under Creative Commons from trenttsd

Serious about Barbecue Sauce?

People can have pretty strong opinions about barbecue sauce, whether it's a favorite brand at the store or a family recipe. As a vegetarian, I don't use the condiment very often and haven't developed strong opinions about it. So, what do you think?

Is it important to have just the right barbecue sauce?

Essential Pizza-Making Tools

Old Stone Oven Round Pizza Stone
Old Stone Oven Round Pizza Stone

Having your own pizza stone is great for baking both pizzas and breads. These items bake through more evenly on a stone.

 
Ironwood Gourmet 28214 Napoli Pizza Peel, Acacia Wood
Ironwood Gourmet 28214 Napoli Pizza Peel, Acacia Wood

This Acacia Wood pizza peel makes taking both breads and pizzas out of your oven a breeze, and it's pretty enough to hang in your kitchen as a decoration.

 
RSVP Endurance Rocker Style Stainless Steel Pizza Cutter, 14 Inch (PZA-3)
RSVP Endurance Rocker Style Stainless Steel Pizza Cutter, 14 Inch (PZA-3)

Forget about your pizza sliding out from under the pizza cutter. One quick move and this cutter has a nice clean cut. Easy to clean up too.

 
OXO SteeL Pizza Wheel and Cutter
OXO SteeL Pizza Wheel and Cutter

If you prefer a traditional pizza wheel for cutting and easy storage, stainless steel works well and is easy to clean too.

 
Outset QZ10 Pizza Peel with Rosewood Handle, Stainless Steel
Outset QZ10 Pizza Peel with Rosewood Handle, Stainless Steel

Pizzas slide easily onto this stainless steel pizza peel and clean up is super easy.

 

Link Party Connections

Here are parties and blog hops this page is linked to. Click on any of them to find hundreds more ideas, recipes, crafts, and much more!

Will you try this pizza (or some variation of it)?

Please let me know what you think...

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    • Claudia Tello profile image

      Claudia Tello 

      3 years ago from Mexico

      The pizza sounds FANTASTIC! I would have liked to see a photograph of the end result to pin it in my "Delicious Knockout" board. However, I am planning on making it for myself one of these days.

    • darkflowers profile image

      Anja Toetenel 

      5 years ago from The Hague, the Netherlands

      Definetely worth a try, it sounds lovely! Nice Lens!

    • profile image

      anonymous 

      5 years ago

      yes. I always wondered about veg barbecues and veg pizzas. I love it.

    • smine27 profile image

      Shinichi Mine 

      5 years ago from Tokyo, Japan

      Great recipe! Gonna make this one tonight!

    • profile image

      yourlocalpt 

      5 years ago

      pizza is my favorite italian recipe aside from pasta, ill try to make some with this new recipe

    • profile image

      healinghandslotion 

      5 years ago

      We make pizza once a week. We will give this recipe a try. Thanks!

    • k4shmir profile image

      k4shmir 

      5 years ago

      nice lens . thanks for sharing.

    • AcornOakForest profile imageAUTHOR

      Monica Lobenstein 

      5 years ago from Western Wisconsin

      @thecampingtrail1: Ordinary leeks or green onions work great.

    • thecampingtrail1 profile image

      thecampingtrail1 

      5 years ago

      This sounds really good. If you can't get wild leeks. can you just use ordinary ones?

    • HughSmulders LM profile image

      HughSmulders LM 

      5 years ago

      Hmm... Looks like a great alternative to meat. The case is in the summer time I can't eat meat, its being so nutrient rich.

    • maryseena profile image

      maryseena 

      5 years ago

      I've never come across wild leeks. I'll look out for some and try it on pizza.

    • NickiGill profile image

      NickiGill 

      5 years ago

      I'm keen to know what 'meatless' chicken chunks are? Seriously - what is that?

    • profile image

      GameHelp 

      5 years ago

      This looks and sounds delicious, I will definitely have to try this... like tomorrow.Thanks for posting this!

    • Nutrisimohealth profile image

      Nutrisimohealth 

      5 years ago

      This sounds good. We never make it with leeks, but it is maybe good.

    • profile image

      CalobrenaOmai 

      5 years ago

      Thanks for the Amazon refs; been looking for a pizza stone. Funny thing, I really didn't have any intention of heading to this lens till I saw leeks were involved. Don't know why, but every time I see or hear 'leeks' cartoon pictures pop in my head. Nonetheless this is a very interesting lens. Thanks for sharing all the goodies with everyone. Keep up the awesome work.

    • cavu profile image

      cavu 

      5 years ago

      Absolutely!Thanx for so much info.Exhaustive.

    • Cynthia Haltom profile image

      Cynthia Haltom 

      5 years ago from Diamondhead

      Yes, I love pizza and will probably cook it outside on the grill. You just have to heat up the grill if it's gas put the pizza on and turn off that side of the grill, if you use charcoal just move it over, so you don't have flaming pizza.

    • profile image

      SteveKaye 

      5 years ago

      This looks very tempting. Thank you for publishing this lens. Yum.

    • profile image

      anonymous 

      5 years ago

      It may not be Spring anymore, but it still looks good to me.

    • randomthings lm profile image

      randomthings lm 

      6 years ago

      Looks like it could be very tasty.

    • profile image

      lucia1990 

      6 years ago

      Thanks for sharing your idea and Spring Pizza Recipe....

    • Elyn MacInnis profile image

      Elyn MacInnis 

      6 years ago from Shanghai, China

      It sounds like a great idea!

    • profile image

      jazziyarbrough 

      6 years ago

      Yes I will try some variation of it, not with bbq sauce though LOL! Thanks for sharing

    • profile image

      JoshK47 

      6 years ago

      Looks pretty darn good to me! :)

    • craftaproject profile image

      craftaproject 

      6 years ago

      Great Idea.. I love vegetables over meat any day.

    • GeekGirl1 profile image

      GeekGirl1 

      6 years ago

      Definitely.

    • Bercton1 profile image

      Bercton1 

      6 years ago

      I love vegetarian pizza so will have to try this one. Good stuff!

    • Rangoon House profile image

      AJ 

      6 years ago from Australia

      I love leek, but have only ever tried the domesticated variety - this sounds interesting. Blessings and congratulations for being featured on the pizza monsterboard. Enjoy your weekend.

    • SusanDeppner profile image

      Susan Deppner 

      6 years ago from Arkansas USA

      I just might have to try your pizza. With the BBQ sauce it sounds like a nice change from the usual, which can get a bit boring. No boring in this recipe!

    • KateHonebrink profile image

      KateHonebrink 

      6 years ago

      I will try this pizza at the first available opportunity! Congrats on being featured on the pizza monsterboard!!

    • profile image

      julieannbrady 

      6 years ago

      I personally love wild leeks aka ramps! I make them with red potatoes. Love a tasty pizza ... I usually alternate between a thin crust and a thicker crust stuffed with cheese.

    • HealthfulMD profile image

      Kirsti A. Dyer 

      6 years ago from Northern California

      Might try using the Recipe module for your recipe. I don't know if we have wild leeks here in California sounds like an interesting recipe.

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