4 min read
We tried Banzaâs new chickpea pizzas â and this is what we thought
This is basically a dream come true for the dairy and gluten averse
4 min read
Banza Introduces First-Ever Frozen Pizza Made with Chickpeas...But Does It Actually Taste Good?
Pizza isnât exactly the healthiest of dinner options...until Banza got ahold of it
2 min read
The Future of Frozen Pizza Is Here (and of Course Chickpeas Are Involved)
The future of frozen pizza is here
3 min read
Banza Introduces First-Ever Frozen Pizzas Made with Chickpea Crusts
Banza Introduces First-Ever Frozen Pizzas Made with Chickpea Crusts
20 min cook time
RED SAUCE & PESTO PIZZA WITH FRESH MOZZARELLA
Art piece? Pizza? Both? Spend your Saturday at the easel perfecting your craft, then paint a pizza with a pesto swirl so glorious, you almost wonât want to eat it. But⌠we have a feeling. You will. Cook Time: 20 MINUTES Serves: 2 PEOPLE INGREDIENTS: 5 Ingredients 1 Banza pizza crust Ÿ cup tomato pizza sauce ½ cup fresh mozzarella (not packed in water), torn into 1 in pieces Ÿ cup fresh pesto Small handful of fresh basil Directions Preheat oven to 400°F. Top crust with pizza sauce, then mozzarella. Bake until cheese is melted and crust is golden, 10- 15 minutes. Once baked, top with pesto and garnish with fresh basil. NoteYou can dollop pesto on top, or place pesto in a small ziplock bag, cut off just the tip of one of the corners, and squeeze pesto onto the pizza in a fun design, like swirls.Â
45 min cook time
KALE, MUSHROOM & RICOTTA PIZZA
Savory mushrooms, sauteed kale, and rich dollops of ricotta. Is this a pizza or what!? I mean, just look at that cheese. Look at it puuuull. If you donât try this one to kick off your weekend, then how exactly are you celebrating? Ingredients Âź cup shiitake mushrooms, cut into ½ in slices 2-4 stems kale, stems removed, torn into 2 in pieces 3 cloves garlic, roughly chopped â cup whole milk ricotta Ÿ cup low moisture mozzarella, shredded Crushed red pepper flakes, for garnish Directions Preheat oven to 400°F. Heat 1 tbsp olive oil in a large non-stick pan over medium-high heat. When oil is shimmering, add mushrooms and cook until golden, 5-7 mins. Place mushrooms in a medium bowl, season to taste and set aside. Return pan to medium heat with 1 tbsp olive oil. Add kale and garlic, cooking until garlic is fragrant and kale is wilted, 3-5 minutes. Transfer to bowl with mushrooms and season to taste. Top crust with mozzarella, then garlicky kale & mushrooms, and dollop ricotta over top. Bake for 10-15 minutes, or until cheese is melted. Garnish with crushed red pepper flakes. NotesWe like to use Lacinato kale, or âdinosaurâ kale, when we have the option. It has a much more fun name and tends to not get as wilted or lose its color in the oven.
15 min cook time
PESTO PIZZA WITH ARUGULA, BALSAMIC, AND PINE NUTS
Itâs Wednesday, so you know what that means⌠Pesto pizza night. Fun Fact: âPestoâ comes from the Italian verb âto crush.â So while your Wednesday night might not always crush it, at least this pizza will. Cook Time: 15 MINUTES Serves: 2 PEOPLE INGREDIENTS: 6 Ingredients 1 Banza pizza crust Âź cup pesto 1 tbsp Parmesan, shaved 1 handful arugula Small handful of toasted pine nuts Olive oil & balsamic vinegar, for drizzling Directions Preheat oven to 400°F. Sprinkle Parmesan on crust in an even layer and bake until cheese and crust are golden, 10-15 minutes. Remove pizza from oven, spread pesto over Parmesan and top with arugula. Drizzle with olive oil and balsamic vinegar. Garnish with pine nuts and shaved parmesan. NotesTo make this vegan, bake the pizza without any parmesan and finish with a squeeze of lemon and a sprinkle of flakey salt.
20 min cook time
CACIO E PEPE PIZZA WITH JAMMY EGGS
Simple. Rustic. Decidedly egg-forward. Everybody needs a breakfast-for-dinner night. And after two days of putting on your best and bravest âZoom faceâ in your office-slash-bedroom, Tuesday night is in prime position to fill that spot. Ingredients 1 Banza pizza crust ½ cup Low Moisture Mozzarella, shredded Âź cup Parmesan, grated 2 cloves garlic, grated or finely chopped 1-3 eggs Fresh cracked pepper Directions Preheat oven to 400°F. Spread garlic evenly over crust. Top with an even layer of mozzarella, then Parmesan, and fresh cracked pepper. Nestle eggs into cheese and season with salt. Carefully transfer to oven. Bake 12-16 minutes, or until cheese is golden and eggs are set. NotesIf you like your eggs on the runny side, bake the pizza without the eggs for 5 minutes, and then remove the pizza from the oven, add the eggs, and bake until the egg whites are no longer transparent and the yolks are done to your liking.
20 min cook time
White Pizza with Brussels Sprouts, Sage, & Hot Honey
Sweet, hot, and good for you. This Monday pizza has everything youâve ever wanted in a lover. Oh, and chickpeas (maybe you want that in a lover too? Trust us, weâd get it). Cook Time: 20 MINUTES Serves: 2 PEOPLE INGREDIENTS: 7 Ingredients 1 Banza pizza crust 2 cloves garlic, grated or finely chopped ½ cup low moisture mozzarella, shredded ½ cup Brussels sprouts, thinly sliced 1 handful Parmesan, grated Small handful of fresh sage leaves Hot Honey and flaky salt, for garnish Directions Preheat oven to 400°F. Spread garlic evenly over crust. Top with mozzarella, then Brussels sprouts and sage. Season with a pinch of salt and pepper, and top with Parmesan. Bake until cheese is golden, 10-15 minutes. Garnish with a drizzle of hot honey and flaky salt. NotesTo make your own hot honey, combine 1/2 cup honey and 1 tbsp crushed red pepper flakes in a small saucepan. Cook over low heat for about 20 minutes, or until flavors are infused. Strain your hot honey, discard the red pepper flakes, and drizzle on your pizzas. Store any extra in the fridge.
45 min cook time
BUTTERNUT SQUASH & APPLE PIZZA WITH HERBED GOAT CHEESE & WALNUTS
Unconventional? Yes. Delicious as hell? Also yes. To those of you who donât think apples belong on pizza⌠we present to you our Sunday best, a gorgeous pie that melds flavors ideal for fall and winter. Ingredients 1 Banza pizza crust 1 cup butternut squash, cut into ½ in pieces 2 tbsp fresh rosemary and thyme, stems removed and roughly chopped ½ cup goat cheese ½ cup apple, very thinly sliced Small handful walnuts, roughly chopped Directions Preheat oven to 400°F. Line a baking sheet with foil. Add squash and toss with 2 tsp olive oil, salt, and pepper. Bake until beginning to soften, 15-20 minutes. While the squash bakes, whisk together goat cheese, 2 tbsp water, and herbs in a small bowl until soft. Top pizza crust with herbed goat cheese, roasted squash, apple slices, and walnuts. Bake until crust is light golden, 10-15 minutes. Tips Cut your butternut squash into small pieces and they will cook faster. To make this vegan, we like to use Kite Hill almond milk ricotta.
45 min cook time
PLANT-BASED SAUSAGE PIZZA WITH ROASTED VEGGIES
This pizza is a well-deserved reward for making it through (most of) the week. And between us? We wonât tell anyone if you dive straight in and smash this entire weekend-worthy pie. Cook Time: 45 MINUTES Serves: 2 PEOPLE INGREDIENTS: 7 Ingredients 1 Banza pizza crust 2 Beyond Meat hot italian sausage links, crumbled or sliced Ÿ cup tomato pizza sauce ½ cup low moisture mozzarella or vegan mozzarella, shredded 1 red onion, thinly sliced 1/2 cup fire-roasted red peppers, cut into 1 in pieces 1/4 cup balsamic vinegar Directions Preheat oven to 400°F. Heat a large non-stick pan over medium-high heat. Add Beyond Meat sausage and cook for 5-8 minutes. Set aside. Return pan to medium-high heat with 1 tbsp olive oil. When oil is shimmering, add onion. Cook, stirring frequently, until onion softens, 5-7 minutes. Reduce heat to medium, add balsamic vinegar and cook until vinegar is evaporated and onions are jammy, about 10 more minutes. Top pizza with tomato sauce, mozzarella, sausage, red pepper and balsamic onions, in that order. Bake until cheese is melted, 10-15 minutes. NotesTo make this vegan, we like to use Miyokoâs vegan mozzarella.
30 min cook time
Caprese Gemelli Salad
Ingredients 1 box Banza Gemelli 1 avocado 1 pint cherry tomatoes 1 fresh ear of corn, kernels removed (frozen corn works too!) 8 oz. fresh mozzarella OR Âź cup shaved Parmesan (we used both -- you can never have too much cheese) Âź cup fresh basil Your fave vinaigrette (we used a lemon shallot with 1 minced shallot, 2 tbsp lemon juice, ½ tsp sea salt, & Âź cup olive oil) Instructions Prepare Banza: Bring at least 8 cups of salted water to a rolling boil. Cook pasta for 7 minutes. Strain pasta and rinse until cold. Set aside. Combine: Add pasta into the bowl with the dressing. Add halved cherry tomatoes, fresh corn, & cheese of choice. Drizzle with dressing and top with torn basil.Â