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Tostada Salad Pizza

February 21, 2011

In high school, my best friend and I spent much of our time at the local art house theater. Being perfectly unhip, we ate at California Pizza Kitchen, or maybe we were just in high school and didn’t make much in our semi-professional jobs as lifeguard or library assistant. Our ritual meal would follow with us wandering over to buy tickets for a random movie, but of course, really sneak into the one we weren’t allowed to see. Both vegetarians, I remember we frequented CPK because of the large breadth of vegetarian pizzas. Regarded as too commercial in a city of wonderful mid-priced restaurants, many people, I know, malign CPK. However, I must respect the fact that their salads have an abundance of diverse ingredients and their menus abound with vegetarian options, not something you can say about many places. Most restaurants place meat on lettuce, but CPK creates several salads where the meal centers around the vegetables. AAM and I still swing by the store at Pentagon City and get take out salads if we have been working really late.

Over the years, my tastes have matured, as has my high school friend’s. She now is an elite reviewer on Yelp, pumping out entertaining reviews of hundreds of restaurants in the area. Going with her to a new restaurant is a funny adventure, as you know she is contemplating every manner of service and morsel. She does it with a fantastic blend of sarcasm and silliness; it becomes adventurous. I agree with her reviews, and love that there is someone compiling lists of veg-friendly restaurants in DC. I am sure she would agree that the old days of eating Tostada pizza at CPK might not have been culinary brilliance, but man is it good to enjoy once in awhile.

Tonight, we made a Tostada Pizza using my homemade crust and a few modifications from the CPK original. I have done this on a pre-done empty crust, which makes for an easier meal on busy evenings. Instead of using my regular go-to dough recipe, we used the quick rise Fleishmann’s yeast and the recipe on the back (click here for the recipe). You don’t need to let the yeast marry or have the dough rise. We also used stone-ground whole wheat, so I added a little extra brown sugar to help it taste better. However, I don’t think I am going to use the pizza crust dough again, it is great to save time, but we didn’t like the way it cooked.

Tostada Salad Pizza

  • BW’s pizza dough
  • 1/2 cup of black beans
  • 1/2 cup of corn
  • 1/2 cup of shredded cheddar
  • 1/2 cup of shredded monteray jack cheese
  • 3 tb BBQ sauce
  • 1 cup of shredded romaine lettuce
  • 1/2 cup chopped tomatoes
  • 1/4 cup of chopped red onion
  • 1/2 tsp red pepper flakes
  • 2 tb ranch dressing
  • Salt

1. Pr-heat the oven to 375

2. Roll out your pizza dough. Spread the bbq sauce over the top, then sprinkle the black beans and corn on top. Finally, add the cheese. Bake for 10-15 minutes.

3. While the pizza bakes, mix together the tomatoes, red onion, salt, and and red pepper flakes. Let these flavors rest together.

4. When the pizza is done. Top it with the tomato salsa, then the lettuce, and finally the ranch dressing. Enjoy!

2 Comments leave one →
  1. February 23, 2011 7:58 pm

    That pizza looks amazing!


  1. Project: Food Budget, Week 7 « the vegetarian salmon

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