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Nacho Pizza

10/13/2014

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​I am totally addicted to Big Green Egg pizza.   Haven't tried it yet?  You don't know what you're missing.  It is THE BEST.  
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​Seriously, I love pizza on the Egg.  Unfortunately, pizza just isn't all that good for me - even though I try and convince myself that piling vegetables on top of a slice of pizza is just the same as eating a salad!?!
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​Lucky for me - I found an alternative to traditionally unhealthy pizza - nacho pizza.  A layer of spicy black bean puree spread on top of a whole wheat crust loaded with fresh vegetables and just a sprinkling of cheese - delicious.  
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​A pizza that is so flavorful and delicious that I never even missed traditional pizza.  
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Nacho Pizza
3/4 cup warm water
2 1/4 teaspoons yeast
1 teaspoon salt
1 cup bread flour
1 cup whole wheat flour
1/4 teaspoon salt
1 Tablespoon olive oil 

1 can black beans, drained and rinsed
1 garlic clove
1 Tablespoon chili powder
1 Tablespoon olive oil
1/4  teaspoon salt

reduced fat monterey jack cheese
red bell pepper, diced
sliced olives
sliced avocado
​Dissolve yeast and sugar in warm water.   
​Combine flours and salt in bowl of standing mixer.
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Add yeast mixture and oil to mixer and knead at least 5 minutes.
Place in a greased bowl, cover and let rise in a warm place for at least an hour.
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​Stretch dough to a 12 inch circle.  (Or make 2 smaller - thinner pizzas.)
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Combine beans, garlic, chili powder and oil in food processor.   Process until smooth.
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Cut vegetables for the toppings.  (I honestly thought that I had tomatoes in my frig and I was planning to put those on my pizza as well.  Oh well - just as good without.)
​Heat pizza stone on top of plate setter on Egg.  Place dough circle on top of hot stone.
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Spread bean mixture on crust.
​Sprinkle with cheese.
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Add toppings.  (I made half of the pizza with toppings and half without - more kid friendly.)
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​So what kind of nacho pizza are you going to eat first?  Toppings or no toppings?
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​ As for me - it's veggies all the way.  (I'm totally sticking to my salad theory.)
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Ciao!
Click here for a printable version of this recipe
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