Only a few more days until I go home! I'm still working on my papers, but I should have them both turned in by Monday, so I'll be able to relax a little on my plane ride home.
I've learned, however, that writing on subjects that I'm passionate about will generally be much more time-consuming because I always want to add more. (Hence why my first one is not turned in yet).
Anyways, one semester of law school left...scary. I can't believe that 7 years of higher education has gone by so quickly.
Getting back to the recipe, I know that you'll love it! It's definitely worth a try, and the pizza dough is just delicious. Feel free to top it with fresh greens and avocado as well. ❤❤❤
1 ball of pizza dough (see below)
1/2 cup corn
2/3 cup canned black beans, drained and rinsed
1 yellow or red onion, diced
1 medium tomato, diced
2 tbsp. olive oil
4 cloves garlic, minced
1 tsp. cilantro
1 tsp. corn starch
1/4 tsp. salt
Dash of black pepper
Dash of cayenne pepper
Dash of parsley
1/2 cup vegan pepper jack, grated (optional)
Hot sauce (optional - to taste)
Instructions:1. Make the dough. Allow it to rise for a few hours (see recipe below).
2. Once the dough has risen, add corn starch to your pizza stone or baking sheet, and form the dough into a round crust by maneuvering it around on your knuckles. Lay it on your pizza stone.
3. Preheat your oven to 500 degrees. Let the dough rise for another half an hour. Mixed the garlic and olive oil in a bowl, and then brush it oven the dough.
4. Next, top the dough with the corn, black beans, onion, and tomato. Sprinkle with salt, black pepper, cayenne pepper, cilantro, and parsley.
5. Bake at 500 for 10 minutes on the bottom rack of the oven. Top with the pepper jack, and continue baking until golden-brown, another 10 minutes or so. Drizzle with hot sauce and serve. ❤
Ingredients:4 cups all purpose flour, plus a little more for dusting
1/2 cup whole wheat flour
1 1/2 cups water, ice cold
1/4 cup olive oil
1 1/2 tsp. corn starch
1 tsp yeast
1 tsp. sugar
1 tsp. salt
Makes three 8-ish inch pizzas or two 12-inch pizzas.
Adapted from The Bread Baker's Apprentice.
Dough Instructions:1. Add the all purpose flour, whole wheat flour, yeast, sugar, salt, and parsley to a large bowl. Mix together.
2. Next, stir in the water and oil. Knead the dough until it's tacky and elastic, 5 to 7 minutes. Form the dough into a ball, coat with oil, cover with a damp towel, and let the dough rise for at least 2 hours (overnight for a lighter and airier dough).
3. After the dough has risen, divide it into 3 sections. If you're only making one pizza, put the other dough balls in ziplock bags and save them for later. (It should last for 5 days in the fridge. I froze my extra dough).
4. Sprinkle corn starch over a cast-iron skillet, pizza stone, or baking sheet. Spread the dough out evenly on whatever pan that you decide to use. Preheat the oven to 500, and let the dough rise a little more while the oven is heating.
Other Vegan Pizza Recipes: ❤SMASHED REDSKIN POTATO PIZZA
Falafel Pizza With Vegan Ranch Dressing
Quick Mushroom and Kale Pita Pizza
Vegan Broccoli Cheddar Pizza
Vegan Bruschetta Flatbread
Mellow Mushroom Build Your Own Pizza