Sunday, March 10, 2013

Southwestern Style Pizza

I'm sorry about the hiatus but I'll spare you with my whining about how busy grad school makes me and get straight to this recipe.  I make pizza roughly once a week.  I usually make a BBQ tofu pizza (which eventually I'll post the recipe for that one too) but this past week I wanted something different.  I had a package of Daiya pepperjack style shreds instead of mozzarella, and that was the basis for my inspiration.  I poked around my pantry, freezer, fridge, and produce bowl and came up with this beauty.

Southwestern Pizza:
  • 1 recipe pizza dough (your favorite or pick it up from your local grocery store)
  • Tomato sauce (I think salsa would also be great)
  • Daiya pepperjack cheese
  • Nutritional yeast
  • 1/3 cup corn kernels (canned or defrosted frozen)
  • 1/3 cup cooked black beans
  • 1/2 small onion, sliced (red onion would also be good)
  • 1 tablespoon minced cilantro
  • 1 avocado, thinly sliced
Preheat your oven to 450 (or whatever temperature is recommended for your pizza dough recipe).  Shape your dough on a pizza pan.  Spread your preferred amount of sauce.  Spread a thin amount of cheese.  Even spread corn, beans, onion, and cilantro.  Top with sliced avocado, then sprinkle a bit more cheese and nutritional yeast.  Bake for 15-17 minutes, until the crust is brown and the cheese is brown and bubbly.  Slice and serve.

If you're skeptical about baking avocado, I also think topping your cooked pizza with homemade guacamole would also be delicious.  Other potential toppings would be vegan chorizo, bell peppers, or jalapenos.  The possibilities are endless!

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