Buffalo-Style Tofurky Chipotle Pizza

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Here’s another recipe that I can’t take credit for. I spied it when I was looking at a variety of cooking contests and previous winners.

This recipe caught my eye for the vegetarians here;-D
Buffalo-Style Tofurky Chipotle Pizza
2 tbs olive oil
2 tbs chipotle pepper sauce
1 pre-baked 12-inch pizza crust (or homemade pizza crust)
2 cups “shredded” leftover Tofurky (with stuffing)
1/2 cup finely chopped red onion
1 cup thinly sliced white mushrooms
1/2 cup chopped, roasted red peppers
2 cups shredded Jack-style cheese (dairy or vegan)
1/3 cup chopped, fresh cilantro
Preheat oven to 425 degrees.

Spray a pizza pan with olive oil spray to coat. In a small bowl, stir together the olive oil and chipotle pepper sauce. Place the pizza crust on the prepared pan, and use a pastry brush to coat the top of the crust with some of the hot sauce mixture.
Toss the remaining hot sauce mixture with the shredded Tofurky, and spread it evenly over the crust. Sprinkle the red onion, mushrooms, and roasted red peppers evenly over the Tofurky.

Top with the cheese and the cilantro.
Bake the pizza for 10-12 minutes, or until the cheese is melted and the edges of the crust are light golden. Remove and cool slightly before cutting into eight wedges to serve. Serves four.

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