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!
No comments:
Post a Comment