Plates & Portraits

For #nationalpizzaday I’m sharing 2 pizzas I recently made using Banza Chickpea crusts.

Pizza 1: Homemade pesto, ricotta, shredded mozzarella, prosciutto, basil and chili oil drizzle

Pizza 2: Honey sriracha chicken cutlet, cheddar, Monterey Jack, and mozzarella topped with green onion

Ingredients:

10 wonton wrappers

Grapeseed oil (or your oil of choice)

1 Yellowfin/Ahi tuna steak (Mine was under 1lb, about .70lb)

1/2 cucumber, chopped small

1/2 avocado, chopped small

1 large jalapeño (or 2-3 small ones), chopped small

1 heaping tablespoon of freshly minced ginger

1/4 cup of mayo

2 tablespoons of sriracha 

Sesame oil

Wasabi (optional)

Soy sauce (optional)

Tuxedo sesame seeds (black & white, or just white works too)

Instructions:

Pour just enough grapeseed oil into a small saucepan to fry the wonton wrappers. Heat oil on medium heat until you see it starting to ripple/bubble a bit. Drop the wonton wrappers one at a time into the hot oil. Keep an eye on them, because these brown quickly! When the edges start to brown, flip the wrapper in the oil. Fry until golden brown, and then lay on a paper towel to absorb excess oil.

Chop up the tuna steak into very small pieces. Combine chopped tuna, cucumber, avocado, jalapeño, and minced ginger into a bowl.

Mix the mayo and sriracha together. Add a few shakes of sesame oil, and mix well. Pour the sriracha mayo over the tuna mixture, and stir to combine.

Ready to build the wontons! Scoop an even amount of tuna mixture onto each fried wonton. Squeeze a dot of wasabi on top if desired, and add some sesame seeds.

Ingredients:

2 packages of Rana skillet gnocchi

1 bag fresh spinach

8oz sliced baby bella mushrooms

1 package uncooked bacon (diced up in small pieces)

4oz of crumbled blue cheese 

Minced garlic

Olive oil

5 tablespoons butter

About 1⁄4 cup of Italian breadcrumbs

Seasonings: garlic powder, salt, black pepper, and crushed red pepper flakes

Instructions:

Put 1 tbsp of butter into a large skillet and allow to melt down. Add the 1⁄4 cup of breadcrumbs. Toss until toasted in color over low heat, and remove from pan. Set aside.

Dice up your bacon into small pieces. Use the same skillet and cook until crispy. Remove bacon from pan, and set aside. I like to set it on paper towel so it absorbs any extra oil. Wipe pan out/dispose of excess oil.

Heat olive oil with minced garlic (as much as your heart tells you to) in same skillet until fragrant. Add in mushrooms, and cook for a few minutes until they start to brown up. Add spinach handfuls at a time and toss until cooked. Season with salt and pepper. Remove from pan, wipe clean. 

Add 4 tablespoons of butter (2 tbsp per package) into a second larger skillet and melt down. Add the gnocchi and cook in skillet until crispy and brown on the outside. (Make sure the gnocchi is not on top of one another or they won’t brown/crisp up evenly)

Once gnocchi is browned up, add the spinach & mushroom mixture back to the pan, along with the bacon. Add the 4oz of crumbled blue cheese and stir until melted through. (You can add more crumbled blue cheese if you want this even creamier/cheesier)