Sunday, January 06, 2008
Vegan Tostada Pizza
Ahhh...the Vegan Tostada Pizza. It's fresh, colorful, and delicious - not to mention the fact that it's another exceptional platform for a bit of Vegan Ranch Dressing - yay!
This pizza was born out of my adoration for black beans, specifically, and for pizza, generally. And the coolest thing is that it's completely versatile: Don't like black beans? Have pinto beans instead. No time for home-made salsa? Try the pre-made stuff. Not feelin' avocado today? Go ahead - skip it entirely.
Actually, the recipe's most time-consuming part (if you can even call it that) is simply cooking the beans. All it takes is some minced garlic, onions, and jalapeños - and a pot. Sauté the veggies in a bit of olive or canola oil, and then toss a can of partially drained beans into the mix. Add some cumin and cayenne to the pot, and you're just about there...
Once the beans have cooked for several minutes, use a potato masher to mash 'em up a bit. Next, spread the beans onto some pre-made dough, and cook the pizza per the directions. After it has finished cooking, remove pizza from the oven and top it with a light layer of chopped lettuce.
Next, follow that up with some sliced avocado, fresh salsa, and a bunch of sliced green onions. (You can even invite some crunched up tortilla chips to the pizza party!) Finally - if you're feeling adventurous - drizzle some delicious Vegan Ranch on top.
Mmmm... talk about a slice of heaven!