Who doesn’t like Pizzas?? But my problem with store-bought pizzas is the amount of oil in the crust and the toppings (especially Costco pizza, you need about 5 paper towels to soak up oil in the topping). To eat more healthful, I started making pizzas at home, with store-bought crust (pizza base). These bases are fairly inexpensive (not more than $2 for one base) and all you have to do is top it and bake it.
I found this recipe online and it is very unique from any store-bought pizza. I had all the ingredients on hand. The pizza turned out to be yummy and with so many veggies.. it was guilt-free also.
1cupBlack beans(about ½ a 16 oz. can, drained and rinsed)
2/3cupCarrots– grated (2 medium)
1Onion– medium, thinly sliced
1Zucchini– medium, thinly sliced
2/3cupMozzarella cheesePart skim (or reduced fat Italian cheese blend)
For the Sauce:
8Tomatoes(oil-packed or dried) Sun-dried
1Tomato– medium, peeled and chopped
1tbspHot sauce– (or to taste)
Salt Pepperand (to taste)
To make the sauce: Place sun-dried tomatoes in a bowl and cover with boiling water; let stand 15 minutes; drain and chop (skip this step if using oil-packed tomatoes). Grind sun-dried tomatoes, tomato paste, chopped tomato, hot sauce, salt and pepper into a smooth paste. You can add water or olive oil to thin out the sauce. I did not add water and my sauce was thicker than regular marinara sauce.
To make the pizza: Pre-heat oven to 425ºF (220ºC). Place the crust on a baking sheet and spread with the tomato sauce.
Top with beans and carrots.
Heat 1 tbsp olive oil in a pan, sauté onions, zucchini and red pepper flakes for 5 minutes or until the veggies are tender. Arrange on the crust, sprinkle with cheese.
Bake 12-15 minutes or until the cheese is melted and bubbly.
We had our pizza with green salad (I tossed in the left over beans, carrots with salad greens and pesto dressing). This is my entry to this week's ARF 5-A-Tuesday hosted by lovely Cate at Sweet nicks.