Pizza Crust Breadcrumbs
Cook Time: 20 MINUTES
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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.
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.