Spicy Bean Pizza

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* Exported from MasterCook *

 

Spicy Bean Pizza

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 105

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Breads

Main Dishes, Vegetarian Pizza

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup chopped onion

3 doves garlic -- minced

2 teaspoons olive oil or cooking oil

14 1/2 ounces canned low-sodium tomatoes

undrained and cut up

8 ounces canned low-sodium tomato sauce

1 1/2 cups chopped zucchini

3/4 cup chopped green sweet pepper

1 1/2 teaspoons chili powder

1/2 teaspoon sugar

1/2 teaspoon dried oregano -- crushed

1/4 teaspoon salt

1/8 teaspoon ground red pepper -- up to 1/4

1 recipe Cornmeal Pizza Crust

(see recipe below)

Nonstick spray coating

15 1/4 ounces canned reduced-sodium dark red kidney -- rinsed

and drained

beans

15 1/2 ounces canned reduced-sodium garbanzo beans -- rinsed and

drained

1 cup shredded reduced-flit mozzarella cheese -- (4 ounces)

***CORNMEAL PIZZA CRUST***

2 1/4 cups all-purpose flour

1 package active dry yeast

1/4 teaspoon salt

1 cup warm water -- (120F to 130F)

2 tablespoons olive oil or cooking oil

3/4 cup yellow cornmeal

 

No ordinary pizza, this all-vegetable pie contains a lower-fat cornmeal

crust with a Mexi-style homemade sauce. If yon like, substitute a

refrigerated pizza crust for the homemade cornmeal pizza crust

 

In a large saucepan cook and stir the onion and garlic in hot oil over

medium-high heat about 3 to 4 minutes or until the onion is tender. Stir

in the undrained tomatoes, tomato sauce, zucchini, green pepper, chili

powder, sugar, oregano, salt, and ground red pepper. Bring to boiling;

reduce heat. Simmer, uncovered, for 35 to 40 minutes or to desired

consistency, stirring occasionally.

 

Meanwhile, prepare Cornmeal Pizza Crust. Cover and let rest for 10

minutes. Spray a 15 x 10 x 1-inch baking pan with nonstick coating. On a

lightly floured surface, roll dough into a 16 x11-inch rectangle. Transfer

to pan. Build up edges slightly. If desired, crimp edges. Prick dough

generously with a fork. Do not let rise. Bake in a 425F oven for 15 to 18

minutes or until lightly browned.

 

Sprinkle the kidney beans and garbanzo beans over crust. Spoon sauce over

beans. Sprinkle with cheese. Bake about 15 minutes more or until heated

through. Makes 8 main-dish servings.

 

Cornmeal Pizza Crust: In a large mixing bowl combine 1 1/4 cups all-purpose

flour, 1 package active dry yeast, and 1/4 teaspoon salt. Add 1 cup warm

water (120F to 130F) and 2 tablespoons olive oil cooking oil. Beat with an

electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat

on high speed for 3 minutes. Using a spoon, stir in 3/4 cup yellow

cornmeal and as much of 1/2 to 1 cup all-purpose flour as you can. Turn

dough out onto a lightly floured surface. Knead in enough of the remaining

flour to make a moderately stiff dough that is smooth and elastic (6 to 8

minutes total).

 

Preparation Time: 1 hour. Baking time: 30 minutes.

 

359 Calories; 8 G Total fat; 2 G Saturated fat; 8 MG Cholesterol; 388 MG

Sodium; 57 G Carbohydrate; 8 G Fiber; 16 G Protein. Exchanges: 3 starch, 2

vegetable, 1 lean meat.

 

 

 

 

 

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