Mediterranean Vegetable Pizza

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Posted By: MD
Posted In:  Bread
Page Views:  843 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  baker's dozen.

Additional information: Seasonings: Nicaraguans didn't use anything else. My last batch
had fresh dill and cilentro (yum). You can also add hot spices oranything else you like (add at the end and taste the beans first, youmay not "need" anything at all.Clean (sort out bad beans and rocks, if any) and wash beans. Cookuntil soft. I use a pressure cooker; it takes about 2 hours. If youdon't have a pressure cooker, soak the beans in cold or roomtempurature water overnight and cook in a pot. As they begin to cookis the time to add salt, if you use any, and some whole cloves ofgarlic (unpeeled is fine). You should end up with extra bean-water.

Prepare a large frying/saute pan or a pot. I recommend non-stick ifyou have it (especially if you plan not to use oil). The family Ilived with used cast iron. You have a choice here of refrying all thebeans, or just enough for one meal (pick the size of your pan/potaccordingly).

Heat oil in the pan and add chopped onion (chopped garlic too if youforgot it when the beans were cooking or just like it a lot). Sauteonions until slightly brown. (Note: if you don't use any oil, add theonions after you add beans. The onions will have a different flavor.)

Take the pan off the burner for a second, quickly add as many beans asyou plan to cook and lots of bean water (stand back, it willsplatter). Now comes more waiting. If you are impatient (or hungry),cook the soupy beans down once (30-45 minutes). If you want moreflavor (and have the time), cook the beans down several times (keepadding bean water or regular water (cold or room tempature)). Thisprocess can take several hours. The longer you cook the beans, thesweeter they will be. The texture will be softer and smoother too, sodon't do this if you like your beans to have individual personality.If you only add a little water at a time, you can stop the process onquicker notice (disadvantages: you are more likely to burn the wholepanful). Stir a lot when there is little water, a little when thereis a lot of water.

Zero to 10 minutes before you finish cooking, add any of the followingoptional ingredigents: chopped tomato, fresh herbs, lime/lemon juice(about one teaspoon per large serving of beans--this adds flavor andhelps cut any greesiness).

Serve. These can be a side dish or center piece dish. Serve withrice, tortillas, potatoes/yuca (cassava root), fried eggs (if you eatthem), or whatever you like. Store in fridge (I haven't triedfreezing) and reheat as often as you like.

A very common Nicaraguan dish is Gallopinto ('guy-oh-'peen-toe--namedfor the colors of the rooster (gallo) and pinto). To make it, addcooked rice when you add the beans to the frying pan (about 50-50 orto taste or availability). Cook down once.

If you cook the beans down a lot but keep the final version soupy, youwill end up with black bean soup. Such soup is a Cuban (and Dominicanand Puerto Rican, I think) dish, but I don't know enough about Cubancooking to tell you what to do with the soupy beans to make them thefull dish.


  • 1 1/2 teaspoon dry yeast
  • 2 cups bread flour
  • 1/4 cup wheat bran
  • 3/4 teaspoon salt
  • 2 TAB minced prunes(If prunes are hard, our boiling water over them to
  • often, then drain well.)
  • 3/4 cup plus 2 TAB water
  • 1 TAB yellow cornmeal
  • 2 medium onions
  • 1 medium zucchini
  • 1 large tomato
  • 4 garlic cloves
  • 2 teaspoon chopped fresh bazil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme leaves



This low-fat version of classic pizza gives you lots of fiber and vitamins on a voluptuously topped, crisp pie. Yield: 2 (10-inch) pizzas, 8 servings

Add all ingredients for the dough except the cornmeal in order suggested by your bread machine manual and process on the dough cycle accourding to manufacturer's directions.

While the dough is being processed, preheat the oven to 450 degrees. Place the onions in their skins, the whole zucchini, the tomato, and the garlic cloves in their skins on a nonstick baking sheet. Bake the tomato and garlic 20 minutes, the onions and zucchini 40 minutes. Let the vegetables cool. Peel the onions and garlic. Chop the vegetable3s coarsely. At the end of the dough cycle, remove the dough from the machine and divide it in half. On a floured board with a floured rolling pin, roll each piece of dough into a 10-inch round. Sprinkle the cornmeal on 2 nonstick baking sheets or pizza pans. Place the dough on the pans, prick all over with a fork, and bake 15 minutes. Top the pizzas with the chopped vegetables and bake 5 minutes longer. Remove the pizzas from the oven and sprinkle with the basil, oregano, and thyme on top. Eat hot or at room temperature. If you want ff cheese, make sure you add it under the vegetables so it melts and stays soft. 171 calories; 0.9 g fat; 0 mg cholesterol

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