PESTO PIZZA WITH ARUGULA, BALSAMIC, AND PINE NUTS
Cook Time: 15 MINUTES
Serves: 2 PEOPLE
INGREDIENTS: 6
Ingredients
Directions
Tips
Plain Crust Pizza
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30 min cook time
Vegan Squash Pizza with Rosemary Tahini
This easy vegan pizza is the perfect winter weeknight dinner. Cook Time: 30 MINUTES Serves: 2 PEOPLE INGREDIENTS: 9 Ingredients 1 Banza pizza crust 1 cup butternut squash, cut into .5” pieces (or sweet potato 1 tbsp maple syrup ½ tsp nutmeg ¼ cup pecans, roughly chopped ¼ cup tahini 1 tbsp fresh rosemary, minced 2 tbsp fresh squeeze lemon juice (about 1 lemon) ¼ cup pomegranate seeds Small handful of micro greens, arugula or herbs Directions Prepare Ingredients: Preheat oven to 400°F. Saute Aromatics: Heat 1 tbsp olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add squash and cook until beginning to soften, 6-8 minutes. Add maple syrup, nutmeg and 1 tsp salt and continue to cook until squash is coated and lightly caramelized, 3-5 minutes more. Remove from heat and gently mash half of the squash with a fork. Bake Pizza: Spread butternut squash over pizza crust. Top with pecans. Bake pizza directly on middle oven rack for 10-15 minutes, or until crust is golden. Make Rosemary Tahini: While pizza bakes, in a small bowl combine tahini, rosemary, lemon juice and 2 tbsp water. Whisk until it softens, adding up to 1 more tbsp water as needed. It should be thick but drizzle consistency. Finish Pizza: Top flatbread with greens, rosemary tahini drizzle, and pomegranate seeds.
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.