burrito guacamole mexican pizza potatoes queso vegan mofo
Burritzza!September 06, 2013
Yesterday I tried to make this pizza on a tortilla, and alas, it was too floppy. Today, I made in on pizza dough, and it was awesome. It...
Yesterday I tried to make this pizza on a tortilla, and alas, it was too floppy. Today, I made in on pizza dough, and it was awesome. It's all the stuff you would probably want in your burrito, just on a pizza instead. We've all OD'ed on burritos by now, because of their delicious, easily-vegan convenience. It's time to eat our beans and guacamole on something else for a change. I mean I'll probably have a burrito, like, tomorrow, but for tonight-- Variety! Break free from the burrito pack with the Burritzza!
After it came out of the oven I sprinkled crushed tortilla chips and covered it in guacamole, for authenticity, of course.
To be "good", I scooped up the leftover guac with endive spears instead of chips. I'm such a good vegan...
1 pizza dough
2 tablespoons cornmeal
2-3 yukon gold or red potatoes, diced
1 tablespoon olive oil
1 teaspoon salt 1/2 teaspoon pepper
1 can lentils
2 tablespoons taco seasoning, or make your own:
(2 teaspoons chile powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt)
1 chipotle pepper, chopped
1 tablespoon adobo sauce
1/4 cup minced red onion
1 jalapeño, diced fine, seeded if you want
1 red pepper, red cubanelle, if you can get one, diced
3-4 cloves garlic, chopped
2 teaspoons anatto seed oil, or olive oil
1/3 cup water or vegetable broth.
1/2 cup queshew
1/4 cup chopped tomatoes
1 ear corn, grilled and shucked
1 can vegetarian refried beans
Make the potatoes by tossing them in the olive oil, salt and pepper and roasting them in a 400ºF oven for about 30 minutes, until tender and browned on the outsides. Make the lentil meat by sautéing the onion, garlic, red pepper and jalapeño in the anatto oil over medium high. Cook until soft, then add the taco seasoning and chipotle. Stir to coat, about 1 minute, and add lentils. Stir in the water or broth and mush the lentils a little with the back of your spoon. Cook about 5 minutes, then turn off the heat.
Roll out dough to fit your pizza stone. Dust the stone with the cornmeal. Lay out the dough on the stone and fold over the overhanging edges to make a crust. Preheat the oven to 500ºF. Spread the refried beans on the dough, covering all but the crust. Over the beans, spread the lentil meat. Sprinkle the potatoes evenly over the pizza. Pour the queshew evenly around the pizza. Sprinkle with grilled corn, chopped tomatoes and cilantro and bake for 12 minutes. After 12 minutes, the edges of the pizza should be light brown. Remove from oven, slice and dollop guacamole on each slice. Sprinkle with a little more cilantro and serve.