Tortilla Pizzas

Obviously I haven't been feeling very adventurous in the kitchen over the past few weeks. Similar to my last post, tortilla pizzas are no-brainers. Except they are really mini geniuses. Look at all of the benefits:

• Great way to use up old tortillas (how else does one eat 150 tortillas before they expire?)
• Super fast (bakes in the oven for 15 minutes or less)
• Customizable and creative (Italian? Mexican? American? It all depends on your toppings)
• Cheap (tortillas + whatever you have in the fridge)

We used corn tortillas, so I instinctively went with Mexican pizzas (bottom pic). But my fiance actually created a very tasty Italian one using corn tortillas too (top pic).

Tortilla Pizza Recipe:

• tortillas (corn, wheat, flour, gluten-free, whatevs)
• toppings (whatever you want, below is for Mexican pizza)
• tomato paste
• refried beans
• minced garlic
• sliced red onion
• sliced mushrooms
• diced tomatoes
• fresh cilantro
• fresh arugula 
• salt, cumin, chili powder, black and cayenne pepper
• shredded cheese

Preheat oven to 400 degrees. Make tortilla pizzas (derp). Place them on a baking sheet, bake in the oven for 5 minutes and then check on them. Depending on how many toppings you added, they might be done already. I loaded mine up with beans, so it took another 10ish minutes to get a nice crispy tortilla crust. Enjoy!

Pizza Hummus/Hummus Pizza

I eat a lot of hummus.

Nay, I eat a lot of chickpeas. Sweet, savory, whatever; they are excellent in so many ways.

My go-to hummus is chickpeas, lots of garlic, lemon juice, cayenne pepper and Greek oregano. Today, I was craving something a little different. I was inspired by this recipe, but didn't have nutritional yeast on-hand so I knew it wouldn't taste exactly like pizza. Oh and fyi, nutritional yeast is VERY different from brewer's or active dry yeast so don't consider substituting.

But what I came up with is very tasty and definitely Italian-inspired. You could either call it pizza hummus, or use it as a base to make hummus pizza. Spread it on a rice cake or English muffin and top with cheese, olives, etc.



Yummy!

Pizza Hummus/Hummus Pizza Recipe:

• 1 can chickpeas, drained mostly (reserve like a tbsp or 2 of the liquid)
• 1-1/2 tbsp tomato paste
• 2 heaping tbsp Italian seasoning
• 2 tbsp roasted garlic powder (or a couple garlic cloves)
• 2 tsp lemon juice
• salt/pepper

Blend it all up and serve in a million-and-one ways.

Spaghetti and Meat-less Balls

Okay, okay, just to clarify: I am not a vegetarian. I eat meat frequently, just not every day. Mainly because I don't think it's necessary in a meal. Plus having to create balanced meals without meat is a creative challenge.

I think my favorite meat-less ingredient to play around with is chickpeas. They have such a versatile flavor, texture and application. I use them in place of flour in baking ALL the time, and it's a great way to add valuable protein to dessert. Tonight, I wanted spaghetti and used the same process I did for the falafel to make chickpea balls. It was very good too! Though after the fact, I definitely altered the recipe to what I think would be a more desired taste and texture.


Spaghetti and Meat-less Balls Recipe:

• 1 can chickpeas, drained and rinsed
• 1 egg
• 1/4 cup whole wheat flour
• 3 garlic cloves
• 2 heaping tbsp fennel seed (to get that wonderful Italian sausage flavor)
• 2 tsp salt
• 2 tsp black pepper
• 1 tsp cayenne pepper
• 1 tbsp Italian seasoning
• 1/4 tsp baking powder
• 1/4 cup bread crumbs

• 1 tbsp olive oil
  
• 1/2 yellow onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• 1 can diced tomatoes
• 2 tbsp tomato paste
• 2/3 cup chicken broth
• 1 fresh tomato, diced
• 2 tbsp Italian seasoning
• salt, pepper to taste
• 1/4 cup green olives, sliced
• 1/4 cup Kalamata olives, sliced

• 1 pkg spaghetti, cooked according to package

Preheat oven to 400 degrees. Throw the first set of ingredients in the blender, minus the bread crumbs, and blend. A food processor would be better. After the mixture is well incorporated, add the breadcrumbs and mix by hand. Lightly grease a muffin tin and scoop out the chickpea mixture in meatball sized portions. Bake for about 25-30 minutes.

Meanwhile, heat the olive oil in a pan over medium heat and saute the onions, carrots, celery and garlic. Add the canned tomato, fresh tomato, paste, chicken broth and seasoning. Stir and bring to a boil on medium high heat. Reduce, cover and simmer for 20 minutes. You could leave the sauce at this consistency, but I wanted a thicker marinara type of sauce. I also wanted to use one of my new favorite kitchen gadgets: the immersion blender. Blend it all up, throw in the olives and return back to a simmer.

Once the pasta is finished and meat-less balls are cooked, combine everything and garnish with green onions and Asiago (or Parmesan) cheese.