BLACK BEAN PIZZA
"Tomatoes and cheese give this bean pizza traditional pizza flavor, says Janet Miller of Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 15-20 servings.
Number Of Ingredients 8
Steps:
- Press dough into a greased 15x10x1-in. baking pan. Bake at 425° for 4-6 minutes or until crust just begins to brown., Meanwhile, in a large skillet, saute onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute or until crisp-tender. Add the beans and tomatoes; bring to a boil. Cook, uncovered, for 2 minutes or until heated through; drain., Sprinkle 2/3 cup cheese over crust. Top with bean mixture and remaining cheese. Bake 8-10 minutes longer or until crust is browned and cheese is melted.
Nutrition Facts : Calories 104 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 274mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
BLACK-BEAN-PIZZA-DOUGH RECIPE
Make and share this Black-Bean-Pizza-Dough Recipe recipe from Food.com.
Provided by LikeItLoveIt
Categories Yeast Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine and knead all ingredients (I used my bread machine).
- Let rise 50-60 minutes.
- Roll dough on a cornmeal-covered counter.
- Place dough in pizza pan.
- For a thin, crispy crust, place toppings on dough and bake immediately.
- For a thicker, chewier crust, allow dough to rise 15-30 minutes before adding toppings.
- Place pizza on the bottom rack of oven (Preheated to 500°F) 5-10 minutes.
- We filled our pizzas with pizza sauce, rest of the black beans, tomatoes, zucchini, onions.
TACO PIZZA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the pizza dough: Mix the yeast with 1 1/2 cups warm water and set aside for 8 to 10 minutes. Mix together the flour, olive oil and salt in a bowl using an electric mixer. With the speed on low, drizzle in the yeast/water mixture and mix until totally combined. Cover the bowl with a towel and set in a warm, draft-free place. Allow to rise for 1 to 2 hours.
- Pour the black beans into a saucepan. Add the taco seasoning and heat up the beans over medium-low heat. Use a potato masher to mash the beans to the desired texture. Continue cooking/heating over medium-low heat, stirring occasionally, until the beans are no longer runny (they should be the texture of refried beans). Set aside.
- In a small skillet, heat the canola oil over medium heat. When hot enough to fry, drop in the tortilla strips in batches, frying them quickly and removing them from the oil with a fork when crisp--30 to 45 seconds per batch. Transfer to a paper towel-lined plate. Set aside.
- Position an oven rack in the bottom position in the oven. Preheat the oven to 500 degrees F. Oil a baking sheet with some olive oil.
- Remove half of the pizza dough from the bowl. (Place the remaining half in a large plastic bag and refrigerate, saving it for another use.) With your hands, spread the dough out on the oiled baking sheet, making sure it's relatively thin. Spread a layer of refried beans all over the pizza crust. Sprinkle the grated Cheddar and Monterey Jack over the top. Place the baking sheet on the bottom rack in the oven and bake for about 25 minutes, watching to make sure the crust doesn't burn. Remove the pizza from the oven and sprinkle on the shredded lettuce, diced tomatoes and cilantro leaves.
- Mix together the sour cream and hot sauce in a small bowl, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag), drizzle the mixture over the finished pizza.
- Sprinkle with the tortilla strips. Cut into squares and serve immediately with good-quality salsa.
CANNED CHICKPEA PIZZA CRUST
Provided by Katie Lee Biegel
Time 35m
Yield 1 pizza crust
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
- Combine chickpeas, flour, garlic powder, Italian seasoning, onion powder, salt, egg and some pepper in a food processor until smooth. (The mixture will be creamy, like hummus.) Transfer to prepared baking sheet and spread into a 10-inch circle with a rubber spatula.
- Bake 15 minutes. Remove from oven and add desired toppings. Return to oven and bake an additional 10 minutes. Slice and serve.
SALAD PIZZA WITH WHITE BEANS AND PARMESAN
Inspired by California Pizza Kitchen's tricolore salad pizza, this pizza features a mountain of brightly dressed greens and beans atop a crisp Parmesan crust. Rolling the dough very thin takes some patience, but the reward is a snappy crust similar to that of pizza tonda, a thin-crust pie that's popular in Rome. The salad is made of arugula, white beans and pickled pepperoncini, dressed simply with olive oil and the brine from the peppers, but any salad topping would do. (The C.P.K. original had radicchio, greens, tomatoes and a vinaigrette.) With an abundance of leaves atop, fold the pieces in half to eat, or embrace the mess - it's all part of the fun.
Provided by Ali Slagle
Categories dinner, weekday, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 500 degrees. Place a sheet pan in the oven to heat.
- In a large bowl, stir together the white beans, pepperoncini, pickle brine and 2 tablespoons extra-virgin olive oil. Season with salt and pepper; set aside.
- Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough). Lightly grease a piece of parchment with olive oil and place on top of the upside-down sheet pan. With a lightly greased rolling pin, roll one half of the dough on the parchment as thin as you can, about 1/8- to 1/4-inch-thick. (If the dough retracts, let it rest a few minutes before continuing.)
- Sprinkle 1/2 cup Parmesan over the dough. Remove the preheated sheet pan from the oven, and carefully slide the parchment with the dough onto the hot baking sheet. Cook until golden brown on the top and bottom, 10 to 12 minutes. Meanwhile, roll out the remaining dough on a second piece of greased parchment and cover with the remaining 1/2 cup Parmesan. Transfer the first pizza to a cooling rack to crisp, then repeat with the second piece of dough.
- Add the arugula to the bean mixture, season with salt and pepper, and stir gently to combine. Top each pizza with the salad, plus more grated or shaved Parmesan.
"GEORGE'S AT THE COVE" BLACK BEAN SOUP
An original recipe created by Chef Scott Meskan, George's at the Cove. We enjoyed this when we visited this restaurant in La Jolla, California. This recipe is requested so often, they have it printed and ready at the hostess stand. It's unbeatable at the restaurant, but I do a pretty good job at home, too, if I do say so myself!
Provided by GinnyP
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In 1/4 cup butter, saute carrots, onion, celery and broccoli stems for 5 minutes.
- Add thyme, oregano and basil; saute 5 minutes more.
- Add wine and deglaze pan.
- Add hot chicken stock and reduce by one-third.
- Add Worcestershire sauce, Tabasco, smoked chicken, beans and broccoli florets; simmer 5 minutes.
- Add cream, simmer 5 minutes more and season to taste (thicken with cornstarch if desired).
- Drop in remaining butter, piece by piece, stirring until melted and serve immediately.
- Smoked Chicken: On a covered grill, slightly smoke boneless chicken, cooking to medium rare (about 30 minutes).
- Chef Meskan uses applewood chips and does not allow the grill to become too hot.
Nutrition Facts : Calories 804.7, Fat 70.5, SaturatedFat 42.9, Cholesterol 231.2, Sodium 471.1, Carbohydrate 30.2, Fiber 5.8, Sugar 6.6, Protein 14.3
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- Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together.
- Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)
- Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.
- When you're ready to make your pizza, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle--don't worry if it's not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter.
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