Hi there, friends! Wow, this has been a very busy week. Between deadlines at work, taking pilates classes, observing pilates classes, and practice-teaching pilates classes (my friend, Misa was my fist brave volunteer), I hardly had any time to go grocery shopping. Staring at the empty fruit bowl on the kitchen counter was starting to make me sad. You know I love my apples! So here is the question, what can we make when we need something quick and nutritious, but running low on fresh veggies? Lightbulb…..Pizza!
No, this is not one of those “quick” make the dough from scratch in the food processor recipes, and it’s not even the “get the pre-made dough from TJ’s” recipe, it’s even faster. It’s basically, get the stuff out of your pantry and throw it on a Naan. Guess what? Even when we are busy, we need to eat food that will give us nutrients and energy. Naan is not particularly nutritious, but black beans and peppers are.
My inspiration? Stocked pantry, empty fridge, hunger.
I used to make pita pizzas in college, but they weren’t nutritious. They were mostly tomato sauce and cheese. But I do like the Naan pizza more than pita pizza. Naan is softer, but will still give you a nice crunch around the edges.
The black beans were partially chopped in a food processor, together with a chipotle pepper, caramelized onions, cilantro, and cumin. If you caramelize the onion, the meal will not take longer than 30 minutes to prepare from start to finish (do I sound like Rachel Ray in 30 Minute Meals?). But if you decide not to caramelize the onions, or omit them altogether, it will take about 20 minutes.
whole wheat naan (2 pieces)
15 ounce can black beans
3/4 cup frozen corn
2 fire roasted red peppers, sliced
1 tsp cilantro (I used the kind that sits in cubes in the freezer)
1 chipotle pepper
yellow onion, thinly sliced
1/2 tsp cumin
1/2 tsp salt (or more to taste)
green onion (optional, garnish)
avocado (optional, garnish)
1. Preheat the oven to 425 degrees. If you are using a pizza stone, preheat the oven with the pizza stone in the oven.
2. Meanwhile, heat a pan with olive oil over medium heat. Add the sliced yellow onion, and a tablespoon of water. Close tightly with a lid, and let it work in there for about 10 minutes. Add garlic and cook for 5 more minutes.
3. Pulse the beans, onion/garlic, cilantro, cumin, chipotle pepper, and salt in a food processor until you are happy with the consistency (about 5 quick pulses). You can also just pulse half of the beans to give it more chunk. Up to you.
3. Assemble your Naan. Brush it with a little olive oil, spread the bean mixture, then the corn, and top with roasted peppers.
4. Bake in the oven for 10-12 minutes, either on a baking sheet or pizza stone lined with parchment paper.
5. Let cool for a few minutes. Sprinkle with green onions, avocado slices, and serve.
I had one of the pizzas for dinner tonight, and will have leftovers for lunch. And now I’m off to read some more anatomy, do some chores, and pack for this weekend. I will be on the train again tomorrow – going to Bakersfield to visit my in-laws. I’m really getting into this whole train thing (as long as they have Wi-Fi), which they do. It will give me time to
relax be productive.
And by the way, I just added a Pilates page to the blog, where you can read all about my instructor (in training) adventures and goals.