Ah, here is another great use for my beloved Vicolo pizza crusts. This was a quick and tasty pizza to throw together. Here's how to make it!
Ingredients
I like my brussels crispy so I shredded mine by slicing them very thinly. Then, with a light amount of olive oil (maybe a tablespoon) I sauteéd them until they were crisp. Brussels can be bitter if they're not cooked so I suggest cooking them to some degree even if you don't want them browned. When the brussels are done you just load up the pizza and pop it in the oven! Spoon the pizza sauce, top with brussels, cheese, brussels, cheese (yeah, layer it! trust me). I also sprinkled a bit of nutritional yeast on top, but I wouldn't actually do that again, it didn't mesh with the other cheese. Sidenote on nutritional yeast: it looks like goldfish food, tastes nutty/cheesy, and you can find it at most grocery stores nowadays. Oh, it also contains B12, which is an important vitamin for vegans in particular. Bake the pizza according to the crust directions, and I always like to finish it off with a 1-2 minute broil to get the cheese evenly melted. Serve yourself a slice and enjoy!
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Can you guess how many chickpeas are in my jar? Yeah, me neither. We’re not here for math! We’re here for food!
Ever since my first taste of hummus - let’s say the GOOD hummus at Pita Cafe near my hometown - I’ve been hooked. It’s a delicious dip for pita and veggies and sometimes in a good sandwich. After hummus I discovered spicy cooked chickpeas from a restaurant in SF called Nopalito. I started making my own and varying the recipe between a spicy paprika mix and salt and vinegar chickpeas. I like to make a batch of baked chickpeas and hummus every month, so I buy them in bulk from the grocery store. It’s a bit more prep work with soaking and cooking the chickpeas but in the long run it’s a lot less packaging and that’s a plus for our environment. |
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