Tag: pizza

Mexican Style Veggie Pizza featuring Better Bean Co. Beans

Mexican Style Veggie Pizza Featuring Better Bean

Pizza is hands down one of my favorite foods to eat. I always try to make my homemade pizza full of wholesome ingredients and piled high with veggies. This way I can calm my craving with the satisfaction of knowing I am getting an abundance of nutrients.

I was especially excited when Better Bean Co. asked me to create a special recipe using their beans. I knew pizza would be the perfect pairing for their beans. Better Bean Co. makes a variety of beans that are small batch, packed in BPA free containers, low in sodium and best of all, family owned. I opted for the Cuban style beans to spread over my pizza. I really like the flavors of Better Bean Co. beans because they add a touch of seasoning while letting the other flavors in the dish shine. Better Bean Co.’s beans can be added to tacos, nachos, soups or whatever your heart desires. Check out their website for more great recipes and to locate a store near you.

Better Bean Co.

This meatless Mexican style veggie pizza gets topped with fresh ingredients like avocado, tomato, onion and cilantro. I used a shredded Chihuahua cheese–the kind you find in quesadillas, but mozzarella works just as well. Forget the takeout and make this uber healthy vegetable based pizza tonight!

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Mexican Style Pizza Featuring Better Bean Co.

Mexican Style Pizza Featuring Better Bean Co.

Ingredients

  • 1 pizza crust of your choice
  • 1/2 cup ranchero salsa
  • 14 oz. Better Bean Co. Cuban black beans
  • 1 cup shredded chihuahua cheese
  • 1/2 cup avocado, diced
  • 1/2 cup Roma tomato, diced
  • 1/3 cup red onion, finely chopped
  • 1 jalapeño, thinly sliced
  • 1 handful of cilantro, chopped

Instructions

  1. Preheat oven to 450 degrees. Spread ranchero salsa on pizza crust.
  2. Top with Better Bean Co. Cuban black beans. Spread with a spoon. Sprinkle cheese. Place in oven. Bake 12-14 minutes, until pizza crust is crispy and cheese is bubbly.
  3. Top with avocado, tomato, red onion, jalapeño and cilantro. Slice and enjoy!
http://freshandfit.org/mexican-style-veggie-pizza-featuring-better-bean-co-beans/

Mexican Style Veggie Pizza Featuring Better Bean 2

This recipe was sponsored by Better Bean Co. I was compensated in beans in exchange for this post

Oven Roasted Tomato and Ricotta Pita Pizza


Oven Roasted Tomato Pita Pizza

If you are like me and you live in an area of the country transitioning into fall and cooler weather, you may be looking for something to do with your final tomato harvest. This recipe is the perfect way to use the last of your tomatoes. You can ripen any green tomatoes in a paper bag for a about a week. That is exactly what I did with the rest of mine. Oven roasted tomatoes are an awesome way to condense all the great flavor of tomatoes and bring out the natural sugars by slow roasting them. Then you can freeze or can them and use them in pasta sauce or right on top of pizza like we are going to do today. Instead of using pizza sauce, we are going to top our tomato and ricotta pita pizzas with roasted balsamic tomatoes. So yummy!

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Oven Roasted Tomato and Ricotta Pita Pizza

Serving Size: 2 pita pizzas

Oven Roasted Tomato and Ricotta Pita Pizza

Ingredients

  • FOR TOMATOES
  • 4 large tomatoes of your liking, sliced in half lengthwise (I used the Polish variety from my garden)
  • 1 tsp minced garlic
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1/4 tsp sea salt
  • 2 tbsp chopped basil
  • FOR RICOTTA TOPPING
  • 1 c whole milk ricotta
  • 1 tsp lemon zest
  • 2 tbsp basil, chopped and divided
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1 tsp chili flakes (optional)
  • 2 large pita breads

Instructions

  1. Preheat oven to 300 degrees. Line a baking sheet with foil or parchment paper.
  2. In a large mixing bowl, combine olive oil, garlic, sea salt balsamic vinegar and tomatoes. Use hands to coat tomatoes with the mixture.
  3. Set tomatoes on baking sheet cut side up. drizzle with any leftover oil and vinegar from the bowl.
  4. Top with basil. Place in oven. Cook 1.5 hours until tomatoes shrivel and begin to brown around the edges.
  5. While tomatoes cook, prepare the ricotta topping by combining ricotta cheese, oregano, lemon zest, chili flakes and sea salt. refrigerate until tomatoes are ready.
  6. Remove tomatoes from oven and allow to cool at room temperature for 20 minutes.
  7. Spoon ricotta mixture onto pita bread.
  8. Top with tomatoes and place on baking sheet. Bake in oven for 15 minutes. Garnish with fresh basil.
http://freshandfit.org/oven-roasted-tomato-and-ricotta-pita-pizza/

Herbed Chickpea Pizza with Brussels Sprouts, Caramelized Onion, and Walnuts

herbed chickpea pizza 2

If you follow Fresh and Fit, you know I love taking traditionally not so healthy recipes and making them very nutritious. This herbed chickpea pizza with caramelized onion, brussels sprouts and walnuts is one of those recipes. The high protein and fiber content in the chickpea flour make this a recipe that will fuel your workout instead of ruin your efforts. The recipe makes a personal size pizza, but the density of the crust make it very filling and ideal for sharing.

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Herbed Chickpea Pizza with Brussels Sprouts, Caramelized Onion, and Walnuts

Herbed Chickpea Pizza with Brussels Sprouts, Caramelized Onion, and Walnuts

Ingredients

  • FOR THE DOUGH
  • 2 c chickpea flour ( I used bob's red mill)
  • 1 egg
  • 2/3 c water
  • 1/4 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried Rosemary
  • 1/2 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp chili flakes
  • FOR TOPPING
  • 1 c shaved Brussels sprouts
  • 1/2 c sliced white onion
  • 1 c grated Asiago cheese
  • 1/3 c chopped walnuts
  • 3 tbsp olive oil divided

Instructions

  1. Preheat oven to 350. Line a baking sheet with parchment paper.
  2. In a large bowl combine chickpea flour, garlic powder, oregano, basil, rosemary, thyme, and sea salt. Add egg and mix well.
  3. Add water and mix once more. Form into a ball.
  4. Press dough out onto a parchment lined baking sheet forming a circle, leaving edges higher.
  5. Bake dough 10 minutes.
  6. In the meantime, sauté onions in olive oil for 7 minutes. Add Brussels sprouts and sauté 5 minutes longer.
  7. Carefully remove dough from oven. Top with Asiago, onions, shaved Brussels sprouts.
  8. Bake for 10 minutes longer. Top with walnuts. Bake 5 minutes longer.
  9. Top with chili flakes if desired.
http://freshandfit.org/herbed-chickpea-pizza-with-brussels-sprouts-caramelized-onion-and-walnuts/

Herbed Chickpea Pizza freshandfit.org

Zucchini, Goat Cheese and Corn Pita Pizzas

zucchini corn and goat cheese pitzas

Today’s recipe is for zucchini, goat cheese and corn pita pizzas made on the grill. Sweet corn, zucchini and herbed goat cheese are piled onto pitas for tons of flavor and built in portion control. They are really quick to throw together and cook just as fast. This is a fun recipe for summertime parties and makes an awesome meatless monday recipe as well!

 

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Zucchini, Goat Cheese and Corn Pita Pizzas

Yield: 2 pita pizzas

Zucchini, Goat Cheese and Corn Pita Pizzas

Ingredients

  • 2 pita breads
  • 1/2 c corn kernels, thawed if using frozen
  • 1 c zucchini, thinly sliced
  • 1/2 c soft herbed goat cheese
  • 2 tbsp olive oil
  • Sea salt and black pepper
  • 3 large basil leaves, chiffonade
  • Hard Parmesan cheese ribbons

Instructions

  1. Preheat grill to 400
  2. Smear goat cheese on each pita.
  3. Toss zucchini slices in olive oil. Grill zucchini for 5 minutes on grill.
  4. Assemble zucchini slices and corn on top of each pita. Season with salt and pepper.
  5. Place on grill for 5-7 minutes.
  6. Using a peeler, thinly peel ribbons of Parmesan to top pizza with.
  7. Carefully remove pita a from grill. Top with basil and Parmesan ribbons.
http://freshandfit.org/zucchini-goat-cheese-and-corn-pita-pizzas/