U.S. Pinto beans Halloween Pizza

Halloween is coming!!!!

For this Halloween, I thought about making pizza. And my pizza is special, as it's packed with a lot of good things, plus it's meat-free too ^^.

Instead of using meat, I added U.S. Pinto Beans and U.S. Lentils (if you want to know more about U.S. Lentils, click here).

U.S. Pinto Beans contain plenty of thiamine, iron, magnesium, potassium, and phosphorus (they are a rich source of antioxidants too). They are a good source of thiamine (vitamin B1) which is an essential vitamin that helps your body convert food into energy. They are free of cholesterol and low in fat and sodium.

As U.S. Pinto Beans are an excellent source of dietary fiber and protein, they also have a low glycemic index (GI), meaning that they’re digested slowly, so they can promote blood sugar management. 

The U.S. Pinto Bean pizza topping that I made it very easy (you make it harder by making the tomato pasta sauce by yourself too, haha), it is made by adding boiled U.S. Pinto Beans into the ready-made tomato pasta sauce, and yes, you can even make it easier by using canned U.S. Pinto Beans instead of boiling them. 

The U.S. Lentils add a lovely nutty flavor to the sauce and makes it more delicious. 

You can use any (even store-bought) pizza dough for this recipe, but if you want to make the yeast-free version, I’ve added the recipe for a baking powder pizza to this blog too.

For more information on the U.S. Dry Beans go to  https://pulses.asia.  

Or  https://pulses.asia/about  for more  information on the  U.S. Pulses. 

Bean Halloween Pizza

U.S. Pinto Bean pizza topping

200 g ……………......…. U.S. Pinto Beans

1/2 tsp .…………….…… Baking soda 

1200 ml ….....……….... Water 

1 can ......................... Tomato Pasta Sauce, (300g) 

250-300 ml .............. Water

100 g ......................... U.S. Lentils 

................................... Salt and pepper, to taste

................................... Pizza cheese

................................... Onion slices

................................... Black olives

................................... Fresh tomatoes

Baking powder pizza dough

Wholewheat type: 2 of 20 cm thin pizza or 6 of small size pizza

80 g ............................ Wholewheat flour

80 g ............................ Cake flour

1 tsp ............................ Baking powder

85 g ............................ Water

................................... Pinch of salt

15 g ............................ Olive oil

Plain flour type: 2 of 20 cm thin pizza or 6 of small size pizza

80 g ............................ Bread flour

80 g ............................ Cake flour

1 tsp ............................ Baking powder

90-95 g ....................... Water

................................... Pinch of salt

15 g ............................ Olive oil

Put the U.S. Pinto Beans in a large bowl, and add enough cold water to cover them by at least 3 cm. Let soak overnight. 

Drain the soaked U.S. Pinto Beans. 

Put the soaked U.S. Pinto Beans in a medium pan, and pour water into the pan. 

Place over medium heat, bring to boil. 

Let it boil for 5 minutes, and skim off the foam. 

Pour the baking soda into the pan (the mixture will bubble up). 

Skim it thoroughly.  

Cover and let it simmer for 50 minutes. 

Rinse the U.S. Lentils in cold water until the water runs clear.

Put the tomato pasta sauce and water into a medium pan, pour the U.S. Lentils into the pan, and bring to a boil.

Lower the heat and simmer for 30 minutes or until the U.S. Lentils become soft (add more water if the mixture becomes dry).

When the U.S. Pinto Beans are ready, pass them through a sieve. 

Mix the boiled U.S. Pinto Beans with the tomato pasta sauce.

Season with salt and pepper to taste.

Put both kinds of flour into a bowl with a pinch of salt and baking powder. Whisk to combine.

*Both kinds of pizza dough use the same method.

Pour the water and olive oil into the bowl.

Mix with a spatula until moistened.

Use your hand to knead until fully combined.

Roll the dough into a ball.

You can cut the dough into pieces before rolling it into the ball too.

Let the dough rest for 30 minutes.

Preheat the oven to 230C.

Roll each ball into the desired size.

You can use your hand to shape pizza too. Press it lightly to make a fluffy one as the rolling pin make a thinner crust ^^. 

Top with U.S. Pinto Bean pizza topping.

Bake for 15 minutes or until brown.

Decoration:

For the spider: cut the black olive and place it over the top to make the spider.

For the ghost: cut the cheese with a ghost shape cutter and place it over the pizza after baking.

Serve immediately and enjoy.

U.S. Pinto beans Halloween Pizza