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50 min cook time
Classic Lasagna
Classic Lasagna GOOD FOR: Learning your sister-in-law is vegetarian during hors d'oeuvres, recording your nephew's first lasagna, hosting game night with 30 minutes notice. Ingredients 1 box lasagna noodles 3 cups (one 24 oz jar) marinara sauce 16 oz ricotta cheese 1/2 cup grated parmesan 1/4 cup chopped basil 1 1/2 lb fresh mozzarella, sliced Instructions Pre-heat oven to 375 F. In a small bowl, combine ricotta, 1/4 cup of parmesan, and chopped basil. Season with salt + pepper. Spread 1 cup of marinara sauce in a 9x13 inch baking dish. Lay 4 dry Lasagna sheets over the sauce, allowing space in between each sheet as they will expand while cooking. Add a layer of ricotta, 1/2 cup of sauce, and a layer of mozzarella. Repeat twice more (noodle, ricotta, sauce, mozz), topping the last layer with the remaining parmesan. Cover + bake for 45 minutes. If desired, remove the foil after 40 minutes, turn the oven to broil, and allow the top cheese to brown for ~5 mins. Keep a close eye on it as it can burn quickly. Notes To add vegetables to this recipe; simply chop them very small, sauté in 2 tbsp olive oil, season with salt, and cook until softened. Add between layers of ricotta and mozzarella. 3.5.3251
40 min cook time
Vegetarian Chickpea Pot Pie
This vegetarian chickpea pot pie is cozy, creamy, and perfect for any celebration! Cook Time: 40 MINUTES Serves: 4-6 PEOPLE INGREDIENTS: 11 Ingredients 1 box Banza pizza crust (2 crusts) 1 leek, whites and light greens thinly sliced 1 yellow onion, roughly chopped 2 large carrots, cut into .5” pieces 1 cup canned chickpeas, drained, rinsed & patted dry ¼ cup (4 tbsp) salted butter 3 cloves garlic, thinly sliced 2 tbsp sage, rosemary, and/or thyme, finely chopped ¼ cup gluten free AP flour 1 cup milk 2.5 cups vegetable broth ½ cup green peas Directions Prepare ingredients: Preheat oven to 450°F. Set Banza pizza crusts out to thaw at room temperature. Saute Aromatics: Heat a large oven-safe high-sided pan over medium-high heat with 2 tbsp olive oil. When oil is shimmering, add leek, onion and carrot. Cook, stirring frequently until softened but not browned, 7-9 minutes. Season with salt and pepper as desired. Transfer veggies to a plate and set aside, reserving pan for next step. Crisp chickpeas: Return pan to medium-high heat with 2 tbsp olive oil. When oil is shimmering, add chickpeas. Cook without stirring until starting to crisp, about 3 minutes. Stir and continue to cook until light golden on all sides, 2-3 minutes more. Transfer to a paper towel lined plate and season with salt and pepper as desired. Make Sauce: Add butter to pan and return to medium heat. Once butter is melted, add garlic, herbs and flour. Whisk until mixture is smooth and flour is lightly toasted, 1-2 minutes. Slowly add milk, while still whisking, and then broth. Increase heat to high and bring mixture to a boil. Once boiling, reduce to a simmer and continue to cook, whisking, until sauce is thickened by about half, another 5-6 minutes. Finish Sauce: Once sauce has thickened, remove from heat and gently fold in sautéed vegetables, chickpeas and green peas. Taste and season with salt and pepper as desired. Top Pot Pie: Tear Banza crust into 2-3” pieces and layer over top of sauce, making sure all sauce is covered. Drizzle with olive oil, sprinkle with salt and place in oven. Bake Pot Pie: Bake until crust is golden brown and sauce is warmed through, about 15-20 minutes. Let cool slightly before slicing and serving. Notes Hacks/Recipe Notes: Leftover leek greens, carrot tops & herb stems can be bagged up and frozen for a future stock. You can brush the crust with egg wash (1 egg whisked with 1 tbsp water) for extra deep golden color! You can also skip crisping up the chickpeas and just mix them into the sauce with the peas.
35 min cook time
Caramelized Shallot & Onion Dip with Banza Crust Dippers
This creamy, dreamy dip is the perfect appetizer. Ingredients 1 box Banza pizza crusts (2 crusts) 2 yellow onions, thinly sliced 2 shallots, thinly sliced 1 cup Greek Yogurt ¾ cup sour cream Juice of 1 lemon 1 garlic clove, grated on a microplace (or very finely minced) Fresh chives, dill or scallions for garnish Directions Caramelize Onions & Shallots: Preheat oven to 400°F. Heat 1 tbsp olive oil in a large pan over medium heat. Add onion and shallot and cook, stirring frequently, until softened, about 15 minutes. Bake Crusts: While onions caramelize, rub each crust with 1 tsp olive oil and season with salt and pepper as desired. Place directly on the middle oven rack and bake for 10-15 minutes, or until golden. Set aside to cool, then cut into strips for dipping. Finish Caramelized Onions & Shallots: After onions have caramelized for 15 minutes, add 1 tbsp water and cook for another 5 minutes, or until dark golden and jammy. Transfer caramelized onions to a cutting board and finely chop. Make Dip: Transfer onions to a medium bowl along with Greek yogurt, sour cream, lemon juice, and garlic. Mix well, then and taste and season with salt and pepper as desired. Garnish dip with a glug of olive oil and chives. Serve with Banza pizza crusts for dipping. Enjoy!