Ingredients
-
For the Dough (makes enough for 2 pizzas):
-
1 cup warm water (about 105°F/40°C)
-
2 tablespoons sugar
-
2 teaspoons active dry yeast
-
½ teaspoon salt
-
2 cups whole wheat flour, plus more for dusting
-
¼ cup olive oil
-
For the Topping:
-
¾ cup cooked black beans, drained and rinsed
-
-
½ red bell pepper, sliced into thin strips
-
½ green bell pepper, sliced into thin strips
-
½ yellow bell pepper, sliced into thin strips
-
½ avocado, diced (optional)
-
½ small red onion, thinly sliced
-
1 clove garlic, minced
-
½ lime juiced
-
½ jalapeño or serrano chile, seeded and finely chopped (optional)
Directions
Sub-title: Authentic Flavors from the Heart of South America with a Plant-based Spin!
Description: This Veggie Pizza Brasilia combines the rich and vibrant tastes of Brazilian cuisine with wholesome, plant-based ingredients to create a deliciously satisfying meal. With a focus on bold flavors and textures, this easy-to-make pizza is perfect for any occasion!
Ingredients:
For the Dough (makes enough for 2 pizzas):
1 cup warm water (about 105°F/40°C)
2 tablespoons sugar
2 teaspoons active dry yeast
½ teaspoon salt
2 cups whole wheat flour, plus more for dusting
¼ cup olive oil
For the Topping:
¾ cup cooked black beans, drained and rinsed
⅓ cup corn kernels
½ red bell pepper, sliced into thin strips
½ green bell pepper, sliced into thin strips
½ yellow bell pepper, sliced into thin strips
½ avocado, diced (optional)
½ small red onion, thinly sliced
1 clove garlic, minced
½ lime juiced
½ jalapeño or serrano chile, seeded and finely chopped (optional)
Instructions:
Day 1: Make the dough
In a large mixing bowl, combine the warm water, sugar, and yeast. Let sit until frothy, about 5 minutes.
Add the olive oil and salt to the mixture. Whisk to combine.
Gradually add the whole wheat flour, stirring constantly with a wooden spoon or your hands. Once a shaggy dough forms, turn the mixture out onto a lightly floured surface.
Knead the dough for about 5 minutes, adding more whole wheat flour as needed to prevent sticking. The dough should be soft but slightly tacky.
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and divide in half. Cover each portion with a clean, damp cloth or plastic wrap and set aside for 12-24 hours at room temperature.
Day 2: Assemble and bake the pizza
Preheat the oven to 425°F (220°C). Place a pizza stone or baking sheet on the lowest rack of the oven.
Divide the dough into two equal portions and roll each piece into a circle, approximately ⅛-inch thick.
Transfer one rolled-out crust to a parchment paper-lined baking sheet. Top with a layer of tomato sauce, spreading evenly with the back of a spoon.
Sprinkle the mozzarella cheese over the top.
Top the pizza with desired toppings (see below).
Repeat steps 1-7 with the second dough ball, tomato sauce, and toppings.
Optional Toppings:
If using, sprinkle on the following toppings before transferring the pizza to the preheated oven.
• Cooked black beans, drained and rinsed
• Corn kernels
• Red, green, and yellow bell peppers, sliced into thin strips
• Avocado, diced
• Onion, thinly sliced
• Garlic, minced
Bake both pizzas for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
Remove from the oven and allow the pizzas to cool for a few minutes before cutting and serving.
Serving Size: 1 slice (approximate values)
Servings per Recipe: 2
Calories: 350kcal
Total Fat: 10 g
Saturated Fat: 1 g
Cholesterol: 20 mg
Sodium: 350 mg
Carbohydrates: 60 g
Net Carbs: 48 g
Protein: 10 g
