Pizza Baked Beans Vegetarian Food

TWO-BEAN VEGGIE PIZZA

Steps:

• In a small nonstick skillet, cook onion in oil over low heat for 15-20 minutes or until onion is golden brown, stirring occasionally., Meanwhile, preheat oven to 450°. In a food processor, combine beans, salsa, barbecue sauce, parsley, garlic, cumin, pepper and pepper sauce; cover and process until pureed., Place crust on a baking sheet; spread with bean mixture. Top with caramelized onions, corn, tomatoes and cheeses. Bake 8-10 minutes or until edges are lightly browned and cheese is melted.

BLACK BEAN PIZZA

Steps:

• Press dough into a greased 15x10x1-in. baking pan. Bake at 425° for 4-6 minutes or until crust just begins to brown., Meanwhile, in a large skillet, saute onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute or until crisp-tender. Add the beans and tomatoes; bring to a boil. Cook, uncovered, for 2 minutes or until heated through; drain., Sprinkle 2/3 cup cheese over crust. Top with bean mixture and remaining cheese. Bake 8-10 minutes longer or until crust is browned and cheese is melted.

PIZZA BAKED BEANS (VEGETARIAN)

Steps:

• Drain and rinse beans in a collander, set aside.
• In a Dutch oven heat the olive oil over low heat. Add the onion and garlic and saute for 5 or 6 minutes until the veggies begin to soften. Add the diced tomatoes, pizza sauce, pizza toppings, and vegetable stock and simmer on medium heat for 10 minutes so the tomatoes cook through.
• Preheat the oven to 400 degrees Fahrenheit. Add the beans to the dutch oven and stir well to combine. Top with cheese, and bake uncovered for 15 to 20 minutes until the cheese begins to bubble. Top with parsley and enjoy!

VEGAN BAKED BEANS

Steps:

• Preheat the oven to 325 degrees F.
• Place the dried mushrooms in a medium bowl and cover with 2 cups boiling water, make sure each mushroom is submerged. Let steep for 10 minutes. Strain through a fine-mesh strainer, reserving the liquid. Roughly chop the steeped mushrooms and set aside.
• Heat the olive oil in an ovenproof heavy-bottomed pot or Dutch oven over medium-high heat. Add the onions, bell peppers and chopped mushrooms and cook, stirring often, until the vegetables are slightly softened, 3 to 4 minutes. Reduce the heat to medium and add the garlic, chili powder, smoked paprika and cayenne and cook, stirring, until fragrant, about 1 minute.
• Add the tomato puree, bourbon, molasses, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt and 1/4 teaspoon pepper, bring to a simmer and cook to combine, about 3 minutes. Add the beans, vegetable broth and reserved mushroom liquid. Raise the heat to high, bring to a boil and cook for 10 minutes. Cover the pot, transfer to the oven and bake until the beans are tender, about 3 hours.
• Uncover and increase the oven temperature to 350 degrees F. Bake until the sauce thickens and the beans on top begin to brown, about 30 minutes.

REFRIED BEAN PIZZA

Steps:

• In a large bowl, combine biscuit mix and cornmeal. Add water and mix well. Press onto the bottom and up the sides of a greased 12-in. pizza pan. , Bake at 400° for 10 minutes or until edges are lightly browned. Cool. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. stir in the water, chilies and taco seasoning; bring to a boil. Simmer, uncovered, for 5 minutes. , Spread beans over crust. Top with beef mixture. Sprinkle with cheese. bake at 400° for 10 minutes longer or until the crust is golden and cheese is melted. Top with lettuce, tomato and onion.

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.