Other than a killer run, laundry, and lesson planning…I did nothing this weekend. Nothing really productive, anyways. Yesterday, the only reason I got out of my fuzzy, warm robe was because I had to go play hockey.
I started the day off with an attempt at Banana Nut Quinoa Bread. It was edible, but not yet worth sharing. When I have some time (maaaybe next weekend?) I want to tweak it some. I think it has got some serious potential.
By the time my bread had emerged from the oven in its underwhelming state, it was time for lunch. I decided to ditch out on breakfast and head straight to lunch. I mean, wouldn’t you if this pizza were on the menu? For…realz.
Apparently, I have some things to learn about Columbus and its cuisine. This pizza is a remake of one that is served at the Columbus Brewing Company. I’ve been there once before and the fact that this pizza escaped my lips tells me either 1) I was too busy deciding which beer to order or 2) there was something else really, really enticing on the menu. Though, I don’t remember what I ate, so it couldn’t have lived up to its description...
In typical fashion, Mr. Prevention opted out of eating what *I* wanted to make…and reheated pizza instead. Traditional deep-dish pizza that his sister brought back from Champaign (is it obvious how much the man loves pizza…interstate delivery?). He even said this pizza didn’t sound good.
As usual, he admitted that he was wrong when I served him up a half of a piece. Only after he whined about my putting avocado on the whole pizza did he shut up, take a bite, and realize he loved the pizza…with the avocado cream.
This fun twist on pizza is sure to please…even the toughest of crowds!
Southwestern Pizza with Black Beans and Corn adapted from theKitchn
1 roll Pillsbury original pizza dough
1 can black beans, drained and rinsed
1 chile en adobo, minced + 2 tsp adobo sauce
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
1 small tomato, diced
1/2 small red onion, diced
1/2 cup frozen corn kernels (no need to thaw)
1/2 cup 2% monterey jack cheese, shredded
1/2 cup 2% cheddar cheese, shredded
2 green onions, diced
1/4 cup cilantro, roughly chopped
2 Tbsp nonfat plain Greek yogurt
1 Tbsp lime juice
Preheat your oven to 425 F. Line a baking sheet with parchment paper and unroll pizza dough, stretching and pressing to create a rectangle reaching the sides of the baking sheet.
Bake the dough for 5-6 minutes. Remove from oven and set aside.
Meanwhile, place the black beans in a microwave-safe bowl and microwave them on HIGH for 45 seconds. Add the chile en adobo, sauce, chili powder, cumin, and salt to the bowl and use the back of a fork to smash the beans into a thick paste.
Spread the black beans on the pizza dough, followed by the tomatoes, onions, and frozen corn. Bake the pizza for 8 minutes or until edges of the pizza are just starting to turn golden. Remove the pizza, sprinkle the top with cheese, and bake for another 3-4 minutes until the cheese is melted.
While pizza baked, mash the avocado with the Greek yogurt, lime juice, and a pinch of salt in a bowl. When pizza is done baking, smear the avocado cream across the pizza and sprinkle with green onions and cilantro. Serve immediately. Yield: 4 servings (2 slices each).
Nutrition Information (per serving): 493 calories; 13.3 g. fat; 18 mg. cholesterol; 1196 mg. sodium; 73.3 g. carbohydrate; 10.8 g. fiber; 23 g. protein
Result: Packed with flavor, great textures, a variety of colors, and packed with fiber. If you want to switch up pizza night at your house, may I highly recommend Southwestern-style pizza? This is husband-approved (despite his reservations). While I typically make my own pizza dough, I wanted something quick and the nutrition stats on the Pillsbury original crust were respectable (although not whole wheat). This is a 20 minute meal and sure to please. Enjoy!
Money Matters: The most expensive ingredient was the pizza dough – $2.99. The beans were on sale for $.71/can. Frozen bags of corn (12 oz) go on sale for $1.00 frequently – I used 1/4th of a bag ($0.25). The tomato was $0.69 and bags of 2% shredded cheese (2 cups each) cost $2.29 each – I used 1/4th of 2 separate bags ($1.15). Bunches of cilantro are $.79 each (I used about $0.13 worth and use the rest in other recipes throughout the week). Green onions cost $.53/bunch (I used 2 stalks – $0.11). I used 1/4th of a lime ($0.05) and half of an avocado ($0.50). Chiles in adobo are about $2.29/can and contain about 12 peppers – I keep them in baggies in the freezer to pull out as I need them which is a huge cost savings as most recipes don’t call for more than 2 or 3. The total cost of the recipe was ~$7.20 making the cost per serving $1.80![/print_this]
Unlike this weekend, this week is insane. That means, it should go quickly!
P.S. The winner of the donut pan is…#81, Karen of Loves to Eat! Congrats, Karen! I’ll be in touch!