Thursday, October 6, 2011

Grilled Black Bean Nacho Pizza

Eating Well on a Budget

I don’t have a photo of this one but I wanted to share anyway. It would be a great fall football appetizer or meal and is seriously so delicious! We made it the other day when friends came over to watch the NFL season opener. I would recommend cooking the crust first like the recipe says to make sure it is good and crispy. I could eat this every week!!

Servings: 6

Ingredients:
1 cup canned black beans, rinsed
½ cup chopped jarred, roasted red peppers
1 medium clove garlic, quartered
1 T. chili powder
¼ tsp. salt
Yellow cornmeal for dusting
1 lb. Whole-Wheat pizza dough
1 cup shredded Monterey Jack cheese (or taco/Mexican cheese)
2 medium plum tomatoes, diced
4 medium scallions, thinly sliced
¼ cup chopped pitted ripe black olives
2T. chopped pickled jalapenos

1.       Preheat grill to low (or bake in oven at 450 degrees)
2.       Place beans, peppers, garlic, chili powder, and salt in a food processor and process until smooth, scraping down the sides as needed.
3.       Sprinkle cornmeal onto a pizza peal or the bottom of a large baking sheet. Roll out or stretch dough on a lightly floured surface into a 14-ince circle. Transfer to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
4.       Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3-4 minutes.
5.       Using a large spatula, flip the crust. Spread the bean mixture on the crust, leaving a 1-inch border. Quickly layer on cheese, tomatoes, scallions, olives, and pickled jalapenos.
6.       Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.

Nutrition Info: 317 calories; 8g fat; 4g sat fat; 17mg chol; 14g protein; 692mg sod

Whole Wheat Pizza Dough Recipe
Essential Eating Well Cookbook

We always make our own – it’s easy to have the ingredients on hand and less expensive than buying the pre-made crusts. This recipe rises quickly so it’s not a hassle to let the dough rise while prepping any ingredients for the pizza.

Makes: 1 lb. dough

Ingredients:
1 cup whole-wheat four
1 cup all-purpose flour
1 pkg. quick rising yeast (2¼ tsp).
1 tsp. salt
½ tsp. sugar
¾ cup hot water (120-130 degrees)
1 T. extra virgin olive oil

1.       Combine the whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1-2 T. warm water; if too sticky, add 1-2 T. flour. Process until the dough forms a ball, then process for 1 minute to knead.
2.       Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let dough rest for 10-20 minutes before rolling.

Nutrition info (per 1 pound): 1,032 calories; 18g fat; 3g sat fat; 0mg chol; 33g protein; 2,509mg sod

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