Category Archives: beans

#38: Roast Beast Pizza Recipe 7/31/10

My father’s birthday was this week so today we had the family over to a little pizza party. He’s had a unique influence on my cooking style. As someone who believes, “the stranger the food the better,” (e.g. he taught me to make “Fart” soup), he has unknowingly inspired me to take risks and get creative with my cooking. And that I did.

This week we received beets and green beans in our food collective batch. Having discovered that beets on pizza taste great, we thought why not give green beans a try too? I roasted the beets and beans with canola oil, salt and pepper. I slathered the leftover horseradish spread on the dough and topped that with Swiss cheese. Then I tossed on sliced roast beef, the beets and lastly the green beans. I took a moment to assess whether or not this would be strange enough for my dad and decided it had to be. Well, he loved this recipe and seemed very proud of the lesson he has passed down to me, “The stranger the food the better.”

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#24: Moe’s Pizza Recipe 5/26/10

The credit for this delectable pizza goes to three people, none of which is me. Andrew’s boss Barry and his wife Chris threw a party for the student team which was crucial to the success of Imagine RIT 2010. Moe’s Southwest Grill catered the party and lucky for me, there were tons of leftovers. So my first shout out goes to Barry and Chris for the leftovers. Lindsay, an RIT student who tasted my Imagine RIT pizza, suggested to Andrew that I turn the leftovers into a Moe’s pizza, sheer genius. Thanks Lindsay!

To start, I spread some salsa mixed with marinara on the pizza dough, topped it with seasoned chicken, black beans, and jalapeño peppers. Now, I’ve only been to Moe’s one time but burned into my taste bud memory is the creamy and spicy flavor of Moe’s queso dip, yum! Andrew brought home what seemed like a bucket of this magical sauce, which I drizzled over the toppings and then wiped the drool from my chin. The pizza only took 12-15 minutes to bake, but it seemed like it took forever with all of my anticipation.

Joining us for this pizza was our good friend Steve, and the three of us tore into what was one of the most flavorful pizzas yet! The queso dip did not disappoint and was the star flavor of the pizza. My last shout out goes to Moe’s because this amazing pizza wouldn’t have been possible without you.

#21: White Bean Pizza Recipe 5/5/10

With a busy weekend ahead of us I chose to make a mid-week pizza. The recipe I prepared calls for a white bean, garlic and onion puree. However, after I had chopped the onion and garlic and rinsed the cannellini beans I realized that I was missing an important tool that would allow me to make a puree, the food processor. We are moving and have packed and stored some of our belongings that we won’t need until we move. The food processor was one of the items I thought I could live without, oops! I almost scrapped the idea but then remembered that I use a potato masher to mash pinto beans almost on a weekly basis to make burritos, and I was relieved that my pizza plan was back on track. I heated the beans in the pan with the onions, garlic and a little canola oil. Then I transferred the mixture to a bowl, added a little chicken broth for moisture and got my mash on. After the mixture was sufficiently mashed I slathered it on the pizza dough, topped it with mozzarella cheese and baked it for about ten minutes. Now, Andrew and I were extremely hungry, so that could have played a part in the fact that this was our new favorite pizza. The garlic and onions added a great flavor to the beans and that all played nicely with the cheese. The beans held the heat in more than the usual toppings and I burned the roof of my mouth but it was totally worth it because it tasted fantastic!  Saved by the potato masher!

#19: The Giant Taco Pizza Recipe 4/24/10

Giant Taco Pizza

When I was young I loved eating tacos topped with ketchup. As an adult I have discovered many other delicious Mexican recipes and I honestly can’t remember the last time I ate a regular taco. It has been a few weeks since I’ve made a “favorite meal” pizza, so tonight, taco pizza it is. There was a batch of cornmeal dough leftover from the deep-dish pizza, which is similar to the corn tortilla shells of my childhood tacos. On the dough, I slathered refried beans and layered seasoned and sautéed ground turkey and onions. As an adult, I realize how gross ketchup on tacos sounds, so for a sauce I used a mixture of Prego and salsa. I topped this giant taco with Mexican cheese and black olives. This taco pizza was piled high with great tasting toppings. It was hands-down the best taco I’ve ever eaten.