Cookbook

LuAnn's Southwestern "Tostada" Pizzas :rectnt *PIC*

LuAnn's Southwestern "Tostada" Pizzas

My vegan version of a California Pizza Kitchen specialty pizza. Family and guests LOVE this! Although it has several components, each can be made quickly and the end result is four fabulous pizzas, at least as good as, or BETTER than the restaurant's! (IMHO)

Makes 4 pizzas

Ingredients:

1 Recipe LuAnn's Nacho Cheese Sauce:
(See recipe adapted from Amazing Meals, posted separately)
1 Recipe LuAnn's Garlic or Ranch Dip, substituting a generous handful of minced fresh cilantro for the dill weed
(See recipe adapted from Amazing Meals, posted separately)
4 ready-made pizza crusts (look for one that does not contain cheese - I use Mama Mary's, which makes a 4-crust "Family Pack")

Black Beans:
4 (15-ounce) cans black beans (drain 3 cans)
1 Tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder

1 large sweet onion, chopped

Salsa:*
1 (15-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can zesty tomatoes (with green chilies)**
Chopped sweet onion (probably about 1/2 cup)
Minced fresh cilantro (about 1/2 cup loosely packed)
2 teaspoons minced garlic
Salt, to taste

Last-Minute Toppings:
12 cups shredded Romaine lettuce
4 cups coarsely crushed yellow corn tortilla chips (such as Doritos or Tostidos)
Vegan sour cream alternative, such as Tofutti's "Better Than Sour Cream"

Instructions:

Preheat the oven to the temperature indicated on the pizza crust package(s).
Prepare the Nacho Cheese sauce according to recipe; set aside.
Prepare the Garlic or Ranch Dip according to recipe; set aside.
Combine the Black Bean ingredients in a large mixing bowl.
Using a potato masher or strong immersion blender, mash or purée to desired texture.
Divide the mixture evenly between the four crusts; spread evenly to within 1/2 inch of the edges.
Spoon about 3/4 cup of the prepared "Cheese" sauce evenly over the black beans.
Set aside 1/2 cup of the chopped onion for the salsa, then sprinkle the remaining onions evenly over the "cheese".
Bake the pizzas in the preheated oven for the amount of time indicated on the pizza crust package(s).
If necessary for even browning, switch positions halfway through baking time.
Meanwhile, to prepare the salsa, if you have an immersion blender, combine all of the salsa ingredients in a medium mixing bowl, or place them in a regular blender container.
Pulse blender several times to obtain desired texture. (I prefer my salsa "chunky")!
Shred lettuce; set aside.
Coarsely crush tortilla chips until broken into small pieces; set side.
As soon as baked pizzas are removed from the oven, use a pizza cutter to cut each pizza into desired number of pieces.
Sprinkle cut pizzas evenly with shredded lettuce and coarsely crushed corn chips.
Serve immediately.
Pass "sour cream", to be added to individual servings if desired.


*You can use your favorite commercially prepared salsa, but this one is easy and DELICIOUS!

**If you prefer a milder sauce, use a 28-ounce can (or equivalent) of diced fire-roasted tomatoes, rather than half fire-roasted and half zesty tomatoes.

Source: Original recipe by LuAnn Bermeo, author of Amazing Meals I and II; posted by LuAnn for KRT.

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