30 min cook time
@GrossyPelosi's Vegan Vodka Sawce
20 min cook time
Pizza Crust Breadcrumbs
Use leftover Banza pizza crusts to make these crispy, delicious breadcrumbs! Perfect for sprinkling over salads or pasta bakes. Cook Time: 20 MINUTES Ingredients 1 box Banza pizza crust (2 crusts) Optional: Herbs (rosemary, thyme leaves, dried herbs), spices (garlic powder, paprika, cumin etc.) Directions Bake Crusts: Preheat oven to 400°F. Add Banza pizza crusts and bake for about 12-15 minutes, or until golden in color. Set aside and let cool. Make Breadcrumbs: Cut crusts into 2” pieces and add to a food processor. Pulse until crusts resemble small crumbs. Season Breadcrumbs: Transfer breadcrumbs to a large bowl. Season with ½ tsp salt and any herbs or spices. Enjoy! NotesFor best results, use/serve immediately.
20 min cook time
Smoked Trout Melt with Banza Crust
Trout melts are the new tuna melts. And they're best served on a Banza pizza crust. Cook Time: 20 MINUTES Serves: 1-2 PEOPLE INGREDIENTS: 7 Ingredients 1 Banza pizza crust 1 container Fishwife Smoked Rainbow Trout 2 tbsp mayonnaise 1 tbsp Dijon mustard 2 tbsp cornichons or dill pickles, finely chopped ½ stalk celery, finely chopped 1 tbsp fresh dill, chopped ¼ cup Munster or cheddar cheese, shredded or 2 slices Directions Make Smoked Trout Spread: Set crust out to thaw slightly at room temperature. In a medium bowl, combine smoked trout, mayonnaise, mustard, pickles, celery, dill, ¼ teaspoon salt and pepper as desired. Use a fork to smash until combined. Build Panini: Cut Banza crust into 2 large rectangles. Drizzle crust with olive oil, rubbing to fully coat. For a panini, spoon trout spread over one slice of crust, top with cheese and close sandwich with the second crust. For an open-face melt, top each crust with half of smoked trout spread, and half of cheese. Cook Panini: For a panini, heat a large non-stick skillet or grill pan over medium-high heat. Add panini and press down gently while it cooks, about 5 minutes per side or until crust is golden. For an open-face melt, place both crusts in the oven under the broiler for 2-3 minutes, or until cheese is melted and bubbly. NotesSave your Banza crust scraps for breadcrumbs!
25 min cook time
Beyond Sausage Poblano Queso With Banza Pizza Crust Chips
This queso is perfect for people who prefer to watch their food instead of the big game. Ingredients 1 box Banza pizza crusts (2 crusts) 2 links Beyond Sausage Hot Italian 2 cups raw cashews 1 small poblano pepper (about ⅓ cup), seeds removed & finely chopped 2 cloves garlic ¼ cup nutritional yeast 2 tsp chili powder 2 tsp ground cumin, divided 2 tbsp harissa Salsa, hot sauce or fresh cilantro leaves for garnish Directions Prepare Ingredients: Preheat airfryer or oven to 400°F. Place cashews in a medium bowl with 1.5 cups hot water and set aside to soak. Remove Banza pizza crusts from freezer to thaw slightly at room temperature. Cook Beyond Sausage: Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. When oil is shimmering, add finely chopped poblano. Cook until soft, about 5 minutes. Remove the outer Beyond Sausage casing. Add Beyond Sausage to pan with the peppers. Continue to cook, breaking the sausage into small crumbles about 6-8 minutes, until crisp. Remove from heat and set aside. Blend Vegan Queso: In a blender or food processor, combine soaked cashews and water, garlic cloves, nutritional yeast, chili powder, half of cumin (1 tsp), harissa and 1 tsp salt. Blend until smooth. Add more water as needed until desired consistency is reached. If the dip becomes too thin, add a few more cashews. Taste and adjust seasonings as desired. Bake Banza Crust Chips: Cut Banza pizza crust into triangles or strips. In a large bowl, gently toss the crust with 1 tbsp olive oil, remaining cumin (1 tsp) and ½ tsp salt until coated. Air fry the crust for 5-8 minutes, or until golden and crisp. Alternatively, place seasoned crust on a baking sheet and bake for 10-12 minutes. Finish Dip: Pour dip into a serving bowl. Stir in Beyond Meat sausage and poblanos. Garnish with a spoon of salsa, a drizzle of hot sauce or fresh cilantro. Serve with seasoned Banza pizza crust chips for dipping. Enjoy! Notes We recommend using a high speed blender, as this will give you the creamiest, smoothest queso! To kick up the heat, add some cayenne to the blender or finish with a drizzle of hot sauce.
20 min cook time
Banza Pizza with Deep Indian Kitchen Spinach Paneer & Pickled Chilis
This special pie is the perfect mix of savory, crispy, and spicy. Ingredients 1 Banza pizza crust 1 container Deep Indian Kitchen Saag Paneer 1 shallot, thinly sliced into rings 1 serrano or fresno chili, thinly sliced 2 tbsp red wine vinegar or juice of 1 lime ¼ cup microgreens ¼ cup slivered almonds or pistachios, toasted and roughly chopped Cilantro, for garnish Directions Pickle Chilis: Preheat oven to 400°F. In a small bowl, combine sliced chili, shallots and apple cider vinegar. Set aside to pickle. Bake Pizza: Rub pizza crust with 1 tbsp olive oil. Bake for 10-12 minutes, or until golden. Finish Pizza: Cook Deep Indian Kitchen Spinach Paneer according to package instructions. Once cooked, spoon over baked crust in an even layer. Top with pickled shallots and chilis, microgreens, almonds, and cilantro. Enjoy! NotesDon’t throw out the pickling vinegar! Whisk in ¼ cup olive oil, season with salt and pepper and use on top of your next salad.
30 min cook time
Classic Red Sauce Alphabets with Parmesan
Ingredients 1 box Banza Alphabets 28-ounce can of San Marzano whole peeled tomatoes 5 tbsp unsalted butter 1 large bunch of basil, leaves chopped and stems reserved ½ cup grated Parmesan, plus additional for serving Fresh basil, for garnish Directions Make Tomato Sauce: Combine tomatoes, butter and basil stems in a medium pot. Bring to a simmer, then cook uncovered on medium heat for about 30 minutes. Cook Banza: While sauce simmers, bring a large pot of water to a boil. Add Banza and cook according to package directions. Finish Pasta: Once sauce has thickened slightly, transfer to a large blender or use an immersion blender to puree (basil stems can be blended in or removed). Taste and season with salt and pepper as desired. Add Banza and toss gently to coat. Garnish with Parmesan and basil leaves. Notes Inspired by Marcella Hazan’s sauce! Add oregano, anchovy filets, or chili flakes to the tomato sauce for layers of flavor. Toast chopped garlic in the butter before adding the tomatoes. Turn the parmesan into crisps by making small mounds of parm (about 1 tablespoon) on a parchment-lined baking sheet and baking at 400°F for 3-5 minutes, until golden and crispy. Crumble over finished pasta. When they’re in season, add some fresh cherry tomatoes along with the canned tomatoes to brighten it up.
30 min cook time
Creamy Mushroom Gemelli
Ingredients 1 box Banza Gemelli 2 tbsp butter, divided 8oz mushrooms (mix of shiitake, cremini etc.), thinly sliced (no bigger than gemelli) ½ yellow onion, roughly chopped 2 cloves garlic, roughly chopped 1 cup broth, vegetable or chicken 1 cup heavy cream Parsley, roughly chopped, for garnish Directions Cook Banza: Bring a large pot of water to a boil. Add Banza Gemelli and cook according to package directions. Sauté Mushrooms: While pasta cooks, heat 1 tbsp butter and 3 tbsp olive oil in a medium pan over medium-high heat. Once butter is melted, add mushrooms and toss to coat. Cook, without stirring, for 5-7 minutes or until mushrooms begin to crisp up. Stir well, then cook for another 5 minutes without stirring, until mushrooms are golden all over. Remove from pan and season with salt and pepper as desired. Make Sauce: Add remaining 1 tbsp butter, onion and garlic to pan from mushrooms and return to medium heat. Cook until onions are softened and garlic is fragrant, 3-4 minutes. Add broth and heavy cream and bring to a simmer. Cook, simmering, for 5-7 minutes, or until sauce has reduced by almost half. Finish Pasta: Remove from heat, add pasta and mushrooms, and toss to coat. Taste and season with salt and pepper as desired. Garnish with parsley. Notes Make it vegan—substitute heavy cream with full fat coconut milk, coconut cream, or cashew cream. Add dried thyme or chili flakes to the sauce for another layer of flavor and heat. Garnish with lemon zest and/or a light squeeze of lemon juice. In a rush or feeling lazy? Instead of removing the mushrooms, simply add the onions and garlic midway through their cook time and let everything simmer together. The mushrooms won’t get as crispy, but will still be delicious. Substitute leeks for the onions for an extra silky sauce.
15 min cook time
Lemon Butter Angel Hair Piccata with Capers & Parsley
Ingredients 1 box Banza Angel Hair 2 tbsp cornstarch 5 tbsp butter 1 lemon, zest and juice ¼ cup capers, drained Fresh parsley, roughly chopped, for garnish Grated Parmesan, for garnish Crushed red pepper flakes, for garnish Directions Make Sauce Base: In a small bowl, whisk cornstarch and equal parts cold water (2 tbsp) until smooth. Set aside. Cook Banza: Bring a large pot of water to a boil. Add Banza Angel Hair and cook according to package directions. Brown Butter: Place butter in a large pan over medium-high heat. Cook, stirring constantly, until butter foams and begins to brown slightly, about 4-5 minutes. Remove from heat. Carefully add juice and zest of 1 lemon, capers, and cornstarch-water mixture. Whisk, off heat, until the sauce thickens slightly. Finish Pasta: Add pasta to pan with lemon butter sauce and gently toss to coat. Garnish with parsley, grated Parmesan, chili flakes and more capers. Notes Try a different type of chili flake for a twist. Aleppo and chipotle chili flakes would be interesting. For a cheese-free option, omit parm or substitute with toasted and crushed hazelnuts.
15 min cook time
Alfredo Wheels with Chives
Ingredients 1 box Banza Wheels 8 tbsp (1 stick) butter 2 cloves garlic, smashed 1.5 cups heavy cream 2 cups grated Parmesan Thinly sliced fresh chives, for garnish Directions Cook Banza: Bring a large pot of water to a boil. Add Banza Wheels and cook according to package directions. Make sauce: While pasta cooks, add butter, garlic and cream to a medium pot over medium-high heat. Simmer until butter is melted and sauce has thickened slightly, about 5 minutes. Remove from heat, discard garlic and whisk in Parmesan until cheese is melted and sauce is smooth. Finish Pasta: Add pasta and toss gently to coat. Garnish with chives. Notes Add a vegetable if you’d like—chop and sauté in butter before adding cream. Zucchini, summer squash, dark leafy greens, and mushrooms would all work well. Grate a little bit of nutmeg or cinnamon into the creamy, cheesy sauce for nuance. Try frying fresh oregano or sage leaves and using them as a substitute for the chives.
40 min cook time
Roasted Vegetable Baked Ziti
Cook Time: 40 MINUTES Serves: 6 PEOPLE INGREDIENTS: 7 Ingredients 1 box Banza Ziti 1 yellow onion, diced 2 cloves garlic, finely chopped 1 zucchini, cut into ¼” pieces ½ tsp crushed red pepper flakes 48oz marinara sauce 3 cups low moisture mozzarella cheese, shredded, divided 4oz fresh mozzarella, torn into .25” pieces Basil, for garnish Directions Sauté Aromatics: Preheat oven to 425°F. Heat 2 tbsp of olive oil in a medium pan over medium-high heat. When oil is shimmering add onion, garlic, zucchini and crushed red pepper flakes and a pinch of salt. Cook until softened, 5-7 minutes. Assemble Baked Ziti: In a 9x13 baking dish, combine dry Banza Ziti, sauteed aromatics, marinara sauce, and half the low moisture mozzarella. Stir to evenly coat all of the pasta with sauce. Bake Ziti: Cover baking dish with foil and bake for 20 minutes. After 20 minutes, remove foil, top pasta with fresh and low moisture mozzarella, then bake for another 10-15 minutes, or until cheese is bubbly and melted. If you want the cheese to be golden, turn the oven on broil for 1-2 minutes, watching carefully as it cooks. Let cool for at least 20 minutes before slicing Notes Because this is a no-boil recipe for the pasta, there is a lot of sauce to ensure the Banza is coated as it cooks through. Low moisture mozzarella will brown in a nice, light golden layer. The fresh mozzarella will melt more bright white, with a lot of stretch. Both add something different, which is why they’re great together. But if you only have one, it will still be great! Let the zucchini and aromatics sizzle in the pan without stirring for the first 3 minutes for crispier, more caramelized veggies. Substitute zucchini for a different veggie! Kale or summer squash would be delicious. Add ¼ cup harissa to the sauce for a shakshuka vibe. Crack a few eggs into the surface of the pasta before adding the rest of the cheese if you’re feeling wild.
15 min cook time
Rigatoni alla Vodka
Cook Time: 15 MINUTES Serves: 2 PEOPLE INGREDIENTS: 5 Ingredients 1 box Banza Rigatoni ¼ cup olive oil 2 tbsp butter 2 to 3 garlic cloves, finely grated 5 tbsp tomato paste 1 cup heavy cream Grated Parmesan, for garnish Basil leaves, roughly chopped, for garnish Directions Cook Banza: Bring a large pot of water to a boil. Add Banza and cook according to package directions. Sauté Aromatics: While pasta cooks, place a medium pot over medium heat. Add olive oil and butter. Once butter is melted, add garlic and tomato paste. Cook, whisking until fragrant, 2-3 minutes. Make Sauce: Add heavy cream and increase heat to medium-high. Simmer for about 5 minutes, whisking constantly. Finish Pasta: Remove sauce from heat and add Banza. Toss gently to coat. Taste and season with salt as desired. Garnish with Parmesan and basil. Notes Garlic needs to be grated on a microplane for best sauce consistency. Make it vegan—substitute heavy cream with full fat coconut milk, coconut cream, or cashew cream. Add dried oregano or chili flakes to the sauce for another layer of flavor and heat.
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!