PIZZA BEANS
This dish is wonderful for parties or as a main dish. It can even be made the day before and reheated. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 6h20m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown sausage over medium heat until no longer pink, breaking it into crumbles. Transfer to a 5-qt. slow cooker with a slotted spoon. Add celery and onion to skillet; cook until softened, about 5 minutes. Drain. Add vegetable mixture and the next 6 ingredients to slow cooker; mix well. Cover and cook on low until bubbly, 6-8 hours. If desired, serve with toppings., Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water or broth if necessary.
Nutrition Facts : Calories 142 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 542mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein.
SALAD PIZZA WITH WHITE BEANS AND PARMESAN
Inspired by California Pizza Kitchen's tricolore salad pizza, this pizza features a mountain of brightly dressed greens and beans atop a crisp Parmesan crust. Rolling the dough very thin takes some patience, but the reward is a snappy crust similar to that of pizza tonda, a thin-crust pie that's popular in Rome. The salad is made of arugula, white beans and pickled pepperoncini, dressed simply with olive oil and the brine from the peppers, but any salad topping would do. (The C.P.K. original had radicchio, greens, tomatoes and a vinaigrette.) With an abundance of leaves atop, fold the pieces in half to eat, or embrace the mess - it's all part of the fun.
Provided by Ali Slagle
Categories dinner, weekday, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
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 PIZZA
Make and share this Baked Bean Pizza recipe from Food.com.
Provided by Mandy
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 666.5, Fat 31.8, SaturatedFat 18.6, Cholesterol 98.3, Sodium 2805.3, Carbohydrate 57.4, Fiber 8.9, Sugar 20, Protein 43.8
PIZZA BEANS ON TOAST
Bring together two beloved dishes, beans on toast and pizza, in this hybrid lunchtime treat - the whole family will enjoy it
Provided by Esther Clark
Categories Lunch
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a small saucepan over a low heat and fry the onion with a pinch of salt for 10 mins, or until softened. Add the garlic and oregano and fry for 1 min more. Stir in the tomatoes, tomato purée and ½ tsp sugar, plus some seasoning. Bring to a simmer and cook, uncovered, for 10 mins, stirring often. After 10 mins, blitz everything together with a hand blender. Tip in the beans and simmer for 5 mins more.
- Heat the grill to high. Arrange the bread slices in a single layer on a baking tray and grill on one side until lightly toasted. Flip over and top each piece of toast with the bean mixture, pieces of mozzarella and slices of pepperoni or ham, if using. Slide under the hot grill for 3 mins, or until the cheese has melted and is lightly golden in spots. Scatter with basil leaves before serving.
Nutrition Facts : Calories 578 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 2.03 milligram of sodium
"PIZZA" BEANS
I make this often for my son, who gave the dish it's name. He claims it tastes like pizza - I'm not so sure...
Provided by Lana_Herrington
Categories Beans
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Soak the beans overnight.
- Drain beans, place in large saucepan, cover with water, add bay leaves and bring to the boil. Allow to simmer for 1 hour, or until tender. Drain.
- Finely chop onion and peppers. Saute onion, peppers, garlic and spices until onion browns slightly.
- Add cooked beans. Stir to mix ingredients. Simmer for 5-10 minutes.
- Add the tomato and tomato paste. Add salt and sugar to taste. Cook for a further 10-15 minutes on low to allow the flavours to develop.
- Serve over cooked white or brown rice.
Nutrition Facts : Calories 87.2, Fat 0.8, SaturatedFat 0.2, Sodium 662.6, Carbohydrate 19.7, Fiber 5.1, Sugar 10.8, Protein 3.5
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