Baked Bean Pizza Food

THE ULTIMATE BAKED BEANS

Steps:

• Special equipment: 4 individual crocks
• Preheat the oven to 350 degrees F.
• Put the molasses, ketchup, mustard, and chiles in a blender and puree. Scrape that into a big bowl, add the beans and season with salt and black pepper, and gently toss so that the beans are coated with the molasses mixture. Divide the mixture evenly amongst individual crocks. Top each crock with a piece of pancetta, sprig of rosemary and a drizzle of extra-virgin olive oil. Bake in the oven until the bacon is browned and fat is rendered, about 25 minutes.

BAKED BEAN PIZZA

Steps:

• Mix the baked beans with mustard & BBQ sauce.
• Spread beans over pizza bases & top with ham.
• Sprinkle with cheese and bake at 220.C for 15-20 mins or until base is golden & cheese melted.

PERFECTLY BAKED BEANS

Steps:

• Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees F.
• Fry the regular chopped bacon in a large, deep skillet until the bacon has partially cooked and released about 1/4 cup drippings. Add the onions, peppers and jalapenos, and saute until tender, about 5 minutes. Add the beans, barbecue sauce, brown sugar, vinegar, ketchup, mustard and chipotles, and bring to a simmer. (If the skillet is not large enough, add the beans and heat to a simmer and then transfer to a large bowl and stir in the remaining ingredients). Pour the flavored beans into an aluminum pan. Top with the uncooked slices of bacon (you can halve the slices if you like). Then bake until the beans are bubbly and the sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

SALAD PIZZA WITH WHITE BEANS AND PARMESAN

Steps:

• Heat the oven to 500 degrees. Place a sheet pan in the oven to heat.
• In a large bowl, stir together the white beans, pepperoncini, pickle brine and 2 tablespoons extra-virgin olive oil. Season with salt and pepper; set aside.
• Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough). Lightly grease a piece of parchment with olive oil and place on top of the upside-down sheet pan. With a lightly greased rolling pin, roll one half of the dough on the parchment as thin as you can, about 1/8- to 1/4-inch-thick. (If the dough retracts, let it rest a few minutes before continuing.)
• Sprinkle 1/2 cup Parmesan over the dough. Remove the preheated sheet pan from the oven, and carefully slide the parchment with the dough onto the hot baking sheet. Cook until golden brown on the top and bottom, 10 to 12 minutes. Meanwhile, roll out the remaining dough on a second piece of greased parchment and cover with the remaining 1/2 cup Parmesan. Transfer the first pizza to a cooling rack to crisp, then repeat with the second piece of dough.
• Add the arugula to the bean mixture, season with salt and pepper, and stir gently to combine. Top each pizza with the salad, plus more grated or shaved Parmesan.

BAKED BEAN AND EGG PIZZA

Steps:

• Combine 1 cup (125g) of flour, instant yeast, sugar, salt and garlic in a large bowl.
• Add olive oil and warm water and use a wooden spoon to stir.
• Gradually add another the remaining cup of flour. Add any additional flour as needed. Stir until the dough is forming into a cohesive, elastic ball.
• Drizzle a separate, large bowl with olive oil and use your hands to brush up the sides of the bowl.
• Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil bowl. Use chopsticks to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with a blanket and place it in a warm place. For example on the roof (lots of sunlight, very warm).
• Allow dough to rise for 30 minutes or until doubled in size or until you can't stand to see it get any bigger (trust me it doesn't stop). preheat your oven to 425F
• Once the dough has risen, use your hands to gently deflate it (I find inhaling really close to it helps with the deflation) and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
• Use either your hands or those aforementioned chopsticks to work the dough into 12" circle. Your choice. Personally I find the chopsticks to be a really soothing experience.
• Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust. Or better yet make a really large fold so you can stuff them with more beans.
• Drizzle additional olive oil (eye ball it) over the top of the pizza and use your hands to rub the entire surface of the pizza (including the crust) with olive oil. DON'T FORGET TO RUB THE CRUST.
• Use your fingers to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
• Open the baked bean can of your choice and dump that baby all over that dough. Make sure you really work and spread it evenly. Trust me, you're gonna want to taste it in every bite. Then crack your 4 eggs onto the pizza. It's ok if some shell ends up on it when you put it in the oven. It can add that extra desired crunch. Now place it in the oven for some time and then take it out and enjoy. Yummy.