Vegetarian Foodservice Recipe: Grilled Vegetable Pizza

Fry’s Products: Chicken-Style Strips

Cooking method: Barbecue, Stove

Preheat Oven: No

Serves: 4

Ingredients

• 1 Box FRY’S CHICKEN-STYLE STRIPS
• 1 and 1/2 cup Cherry tomatoes
• 100 ml Balsamic vinegar
• Olive oil
• 2 Large red peppers, sliced
• 1 Large aubergine, sliced
• 2 CourgetteS, trimmed and sliced
• 2 x Pizza bases
• 2/3 cup Hummus
• 1 clove garlic, creamed
• 2 tbsp Nutritional yeast
• Rocket
• Balsamic vinegar reduction
• Salt and pepper

Method

1. Prepare your barbecue. A kettle barbeCue with a lid is recommended.
2. Cook Fry’s Chicken-Style Strips as per instructions on pack.
3. Vegetables: Place cherry tomatoes in a small roasting tray, drizzle with Balsamic vinegar and salt and pepper, and roast on the barbeCue with lid on for 5 minutes or until the tomatoes become soft.
4. Preheat griddle pan on stove, brush red pepper, aubergine and CourgetteS with olive oil, and griddle for 2 minutes.
5. Combine hummus, garlic, nutritional yeast and a tablespoon of olive oil and mix well. Spread the mixture evenly over the pizza bases, cover with the cooked vegetables and the Fry’s Chicken-Style Strips.
6. Barbecue the pizzas with the lid on for 5 to 10 minutes or until bases are crisp.
7. Serve on a wooden board, scatter with Rocket, drizzle with balsamic vinegar reduction and olive oil. Season with salt and pepper.