Healthy Recipe: Afro-Caribe Plancha
January 31, 2011
If the winning team from Richards Career Academy were to be graded on their first place meal at this year’s Cooking up Change, they would receive A’s in flavor, presentation and creativity. With a limited amount of resources and a tight budget (they spent only $0.91 per meal!), they had to use what was already available to them in a new and exciting way, including the pizza dough that was used in their cafeteria every day.
From this resourcefulness came their Afro-Caribe Plancha, a Panini-like sandwich toasted with Cuban turkey, cheese, beans and plenty of zesty spices that make this ordinary pizza dough extraordinary!
• 1-18 oz. whole grain pizza crust
• ½ tablespoon canola oil
• ½ lb. Cuban turkey*, chopped
• ¾ teaspoon ground cumin
• ¾ teaspoon ground black pepper
• 2 cups black beans, drained and mashed
• 1 teaspoon garlic powder
• 4 oz. provolone cheese (about 3 slices)
• 12 oz. cucumber (about 2 cups), sliced 1/8″ thick
• 1 tablespoon fat-free Italian Dressing
*Cuban turkey is pre-cooked with Cuban Mojo seasonings and can be found in some supermarkets. If you cannot find Cuban turkey, replace with sliced deli turkey seasoned with premade Mojo seasoning or season yourself with citrus juice, garlic, and oregano.
1. Marinate cucumbers in fat-free Italian Dressing for one hour, then drain.
2. Cut pizza crust in half. Brush both sides of both halves with canola oil. Place one half on backside of sheet pan. Set aside.
3. Put black beans in small bowl. Sprinkle with garlic powder and mix.
4. Spread inside of pizza crust with mashed black bean and garlic powder mixture.
5. Season chopped Cuban turkey with cumin and black pepper. Lay evenly over mashed black beans.
6. Next add a layer of marinated cucumber slices and then a layer of provolone cheese slices.
Cover filling with other crust and place backside of sheet pan on top. Bake at 450 degrees until crust is browned and just crisp.