Last week I did my very first Periscope video. I promise I’ll be doing more soon, I just need to figure out the platform a little more by watching others. I did a live cooking demo of a barbecued black bean pesto pizza and today I’m going to share the “recipe” with you.
I put recipe in quotations because as I’ve mentioned before, I’m not great at creating recipes. I don’t pay attention to exact amounts of ingredients or plan ahead. In fact, when I made this pizza I had never made anything like it before. I saw what was in my kitchen and decided to throw it together and see how it came out, live on Periscope. Luckily, it turned out.
I love black beans, they are so versatile and can be used in so many different recipes. The only thing I hate about canned black beans is the size of the can! One can contains a lot of beans so I find I need to repurpose my beans all week long into different recipes in order to use up a can. First I made myself a black bean taco salad that I shared on Instagram
Healthy eating can be quick! Threw together my supper in less than 10 minutes.Today I went #MeatlessMonday with a spin on taco salad. Romaine lettuce, tomatoes, shredded cheddar, black beans (canned- drained & rinsed), brown minute rice cooked with taco seasoning. Throw it all together and top with salsa! I made a container for lunch tomorrow at the same time so that's done too! #Healthy #HealthyPlate #HealthyLiving #Dietitian #quickmeals #salad #Recipe #Dinner #Nutrition
Then I added black beans to my spinach salad and then finally made up my barbecued black bean pesto pizza. I chose to barbecue my pizza because my house gets real hot in the summer so turning on the oven is not an option. But if it’s not hot where you live or you’re lucky enough to have air conditioning, you could absolutely make this same recipe in the oven.
The toppings I chose were black beans, spinach, sundried tomatoes & cherry tomatoes. I used cheddar cheese simply because that’s what I had at home, though I think this pizza would be even better with mozzarella or feta cheese.
- 1 greek pita
- 1/2 Tbsp olive oil
- 1-2 Tbsp pesto
- 1/4 cup black beans
- 2 Tbsp sundried tomatoes, chopped
- 1/4 cup spinach, chopped
- 5 cherry tomatoes, chopped
- 1/3 cup shredded cheese
- Preheat barbecue on medium-high heat (400-500 degrees)
- Spread olive oil on one side of pita and put onto bbq, oiled side down
- Cook 1-2 minutes then flip
- Add pesto to pita and spread well
- Add toppings (black beans, tomatoes, sundered tomatoes & spinach)
- Top with cheese
- Close lid of bbq and cook for 2-3 minutes or until cheese is melted
- Remove from bbq and enjoy!