Name: Roasted Hatch Chile White Bean Hummus Pizza
Total time: 50 min
Yield: 1 servings
Ingredients: 2 hatch chiles, roasted, peeled; 1 can white northern beans, canned, drained; 3 cloves garlic, roasted; 1/4 cup cilantro; 1 tbsp nutritional yeast; 1/2 tsp salt; 1/4 tsp smoked paprika; 1 tomato, chopped; 2 1/2 tbsp water; 1 recipe quinoa pizza crust dough; 1 cup cherry tomatoes, halved; 1/2 red onion, sliced; 2 cups kale, chopped; to taste black pepper

Estimate, per serving

Cal: 520
Protein: 18.5g
Carbs: 72g
Fat: 12g
Sodium: 680mg
Fiber: 14g

Ingredients

hatch chilesroasted, peeled: 24
white northern beanscanned, drained: 12 can
garlicroasted: 36 cloves
cilantro: 3 cup
nutritional yeast: 12 tbsp
salt: 6 tsp
smoked paprika: 3 tsp
tomatochopped: 12
water: 30 tbsp
quinoa pizza crust dough: 12 recipe12 recipe
cherry tomatoeshalved: 12 cup
red onionsliced: 6
kalechopped: 24 cups
black pepper: to taste

Method

01Preheat oven to 425°F.
02Bake hatch chiles on a sheet for 20-30 minutes, stirring halfway through, until skin is crinkly and blackening.25 min
03Transfer to a sealed container and steam for 10-15 minutes. Peel and set aside.12 min
04Blend hatch chiles, beans, garlic, cilantro, nutritional yeast, salt, smoked paprika, tomato, and water until smooth. Taste and adjust seasoning.5 min
05Shape pizza dough into an 11-12 inch oval on a baking sheet.
06Spread hummus in a thick layer over dough.
07Top with kale, red onion, and cherry tomatoes. Sprinkle with salt and black pepper.
08Bake at 425°F for 18-19 minutes until crust is golden.19 min
09Remove from oven, sprinkle with smoked paprika and fresh cilantro, slice, and serve.

Fits

Vegan
Vegetarian
Pescatarian
Dairy-free
Egg-free
Nut-free