Pizza de coliflor de búfalo
Cook Time: 20 MINUTES
Serves: 1-2 PEOPLE
INGREDIENTS: 5
Ingredients
Directions
Pizza de masa simple
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40 min cook time
Pastel de garbanzos vegetariano
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.
20 min cook time
Aglio e Olio extra con ajo
This dish calls for 6 cloves of garlic, so, y'know, you could do at least 12. Ingredients 1 box Banza spaghetti ¼ cup Graza Sizzle olive oil 6 cloves garlic, thinly sliced 3 ramps, leaves and stem thinly sliced (can substitute with 1 leek) ½ cup Parmesan cheese, grated 1 teaspoon crushed red pepper flakes Zest from 1 lemon 2 tbsp Graza Drizzle olive oil Directions Prepare Ingredients: Bring a large pot of water to a boil. Fry Garlic: In a high sided pan (large enough to hold pasta) add Graza Sizzle olive oil and place over medium,-high heat. When oil is shimmering, add garlic. Fry until golden, 1-2 minutes. Using a slotted spoon, remove garlic and place on a paper towel lined plate to drain. Season with a pinch of salt. Infuse Olive Oil: Remove oil from heat and add ramps. Set aside to infuse while pasta cooks. Cook Banza: Add Banza to pot with boiling water and season generously with salt. Cook according to package directions. Once cooked, reserve ¼ cup pasta water. Finish Pasta: Transfer Banza to pot with infused oil. Add Parmesan and 1 tbsp pasta water at a time, tossing gently until sauce is coated. Taste and season with salt and pepper as desired. Garnish with fried garlic, crushed red pepper flakes, zest from 1 lemon and a drizzle of Graza olive oil. Enjoy!
30 min cook time
Pizza vegana de calabaza con tahini al romero
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.