Pepihuates Naan-Mexitastic Pizza Recipe

Name: Pepihuates Naan-Mexitastic Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter [DIVIDED USE]; 2 cups shelled unroasted peanuts; 2 cups Clamato juice (in unavailable, substitute 1-3/4 cup tomato juice and 1/4 cup clam juice); 1 tablespoon tamarind pulp or paste (can found on international food aisles of most well-stocked grocery stores); 1 tablespoon Worcestershire sauce; 1 teaspoon soy sauce; 1 tablespoon corn starch; 15- ounces can black beans, rinsed and drained well; 3 naan breads; 1 seedless cucumber, ends trimmed; 1 tablespoon finely minced jalapeno; 1 garlic clove, finely minced; 1/2 cup finely chopped fresh cilantro [DIVIDED USE]; 1/2 teaspoon coarse ground salt; 1 teaspoon coarsely ground black pepper; 2 limes, zest and juice; 1 cup Greek yogurt

Servings: persons

6 tablespoons butter [DIVIDED USE]
2 cups shelled unroasted peanuts
2 cups Clamato juice (in unavailable, substitute 1-3/4 cup tomato juice and 1/4 cup clam juice)
1 tablespoon tamarind pulp or paste (can found on international food aisles of most well-stocked grocery stores)
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 tablespoon corn starch
15- ounces can black beans, rinsed and drained well
3 naan breads
1 seedless cucumber, ends trimmed
1 tablespoon finely minced jalapeno
1 garlic clove, finely minced
1/2 cup finely chopped fresh cilantro [DIVIDED USE]
1/2 teaspoon coarse ground salt
1 teaspoon coarsely ground black pepper
2 limes, zest and juice
1 cup Greek yogurt

1
Preheat oven to 350F. Melt 3 tablespoons butter in a large skillet over medium-high heat; add peanuts. Cook peanuts for 2-3 minutes, or just until nuts start turning golden brown and become fragrant.
2
Add Clamato juice and tamarind pulp or paste. Cook for additional 3-4 minutes. Whisk together Worcestershire, soy sauce and cornstarch; add to skillet and simmer for 2-5 minutes, or just until sauce thickens and becomes slightly glossy.
3
Top beans with 2/3 cup of peanut-juice sauce, spreading over beans and leave a 1/2-inch border. Place naan in oven and bake for 10-15 minutes, or until tops are bubbly and bottom is light golden brown.
4
While naan is baking, coarsely shred cucumber using large holes on a box grater. Place shredded cucumber in a clean kitchen towel and squeeze out excess liquid. Place cucumber in a bowl along with jalapeno, garlic, 1/4 cup cilantro, salt, pepper and zest/juice of one lime; stir to combine. In a separate bowl, combine zest and juice of remaining lime with yogurt.
5
Remove naan from oven, and cut each into six pieces. Sprinkle cucumber mixture over pizzas and then drizzle with lime yogurt mixture. Top with remaining cilantro. Serve immediately. Makes 18 appetizer servings or serves three as a main course.

1196

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 tablespoons butter [DIVIDED USE], 2 cups shelled unroasted peanuts, 2 cups Clamato juice (in unavailable, substitute 1-3/4 cup tomato juice and 1/4 cup clam juice), 1 tablespoon tamarind pulp or paste (can found on international food aisles of most well-stocked grocery stores), and more.

Yes, Pepihuates Naan-Mexitastic Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepihuates Naan-Mexitastic Pizza

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