Veggie Burger Pizza
with pickles / mustard drizzle / baby carrots

Name: Veggie Burger Pizza
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 Onions, medium and red, diced; 6 oz Cheese, cheddar, shredded; 4 oz Lettuce, any crisp variety, chopped; 1 Tomatoes, medium, chopped; 1/2 cup Pickles, dill or bread and butter style, sliced or chopped; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1/2 tsp Garlic powder; 1/2 tsp Onion powder; 4 rounds Naan (sub any flatbread, pita, or pizza crust); for serving Mustard, yellow; 1 lb Baby carrots; 1 clove Shallots, diced; 1 Tbsp Oil, cooking; 1 can Tomato sauce (14 oz / 397 g); 1/4 cup Ketchup; 2 Tbsp Mustard, yellow

Active: 25 Total: 40

Original GF Paleo Vegetarian

Tonight's pizza is a fusion of two classic comfort foods. Topped with seasoned black beans, cheddar cheese, and burger garnishes, it's a meal that both pizza and veggie burger lovers will enjoy. Naan makes an easy base for pizza toppings, but feel free to use your favorite pizza crust or flatbread if you prefer.

Ingredients

Metric

Servings:

Veggie Burger Pizza:

Onions, medium and red - 1/2 , diced
Cheese, cheddar - 6 oz , shredded
Lettuce, any crisp variety - 4 oz , chopped
Tomatoes, medium - 1 , chopped
Pickles, dill or bread and butter style - 1/2 cup , sliced or chopped
Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Garlic powder - 1/2 tsp
Onion powder - 1/2 tsp
Naan - 4 rounds (sub any flatbread, pita, or pizza crust)
Mustard, yellow - for serving
Baby carrots - 1 lb

Veggie Burger Pizza Sauce:

Shallots - 1 clove , diced
Oil, cooking - 1 Tbsp
Tomato sauce (14 oz / 397 g) - 1 can
Ketchup - 1/4 cup
Mustard, yellow - 2 Tbsp

Prep

Shallots / Onions / Cheese - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
Make sauce - Heat a small saucepan with cooking oil (portion for sauce) over medium heat. Add shallots to heated oil and saute until beginning to soften, 3 to 4 minutes. Stir in tomato sauce, ketchup, and mustard and reduce heat to medium-low. Simmer for 5 to 7 minutes to let the flavors come together. (Can be done up to 5 days ahead)
Lettuce / Tomatoes / Pickles - Prep as directed.
Beans - Drain and rinse.

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Make

Heat oven to 425 F / 218 C degrees.
Heat a saute pan with cooking oil (portion for pizza) over medium heat. Add beans, garlic powder, and onion powder to heated oil and saute until warmed through, 3 to 4 minutes. Remove from heat and season to taste with some salt and pepper.
Arrange naan in a single layer on a sheet pan (use two pans if necessary). Spread sauce in an even layer over naan and top with half of the cheese.
Top each pizza with beans, onions, pickles, and remaining cheese, taking care not to pile the toppings too high (too many toppings will result in soggy, undercooked pizza.)
Bake the pizzas for 8 to 12 minutes, until cheese is melted and bubbling.
Remove pizzas from the oven and allow them to cool for a minute or two before slicing. Drizzle pizzas with some extra mustard if desired and top with lettuce and tomatoes.
Serve pizza slices with baby carrots on the side. Enjoy!

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