Tuscan white bean pizza

Recipe from: 27 November 2015
recipe, vegan, pizza,beans

Ingredients 17
Servings 1
Minutes 15min + Standing time

Ingredients

Serving Change
  • DOUGH:
  • 3
    cup
    flour
  • 2
    packets baker's yeast
  • 2
    Tbs
    sugar
  • 3
    cloves
    crushed garlic
  • 1/4
    cup
    olive oil
  • 1/4
    cup
    melted margarine
  • 1
    cup
    warm water
  • TOPPING:
  • 1
    Tbs
    olive oil
  • 3
    garlic cloves, finely minced
  • 440
    g
    can of cannellini beans
  • 1/4
    tsp
    salt
  • 1/4
    tsp
    black pepper
  • 1/2
    cup
    water or vegetable stock
  • 3
    Tbs
    fresh basil, chopped
  • 2
    medium ripe Roma tomatoes, cut into 1/4-inch slices
 

Method

15min + Standing time
 
Make the crust:
Mix the yeast and water together in a bowl and set aside for a few minutes. Add the other ingredients and mix well. Knead the dough, then set it in a greased bowl (covered) for about 30 minutes. Punch down the dough and form the crust.

Make the toppings:
In a large skillet, heat the oil over medium heat. Add the garlic and cook until softened (about 2 minutes). Add the beans, salt, and pepper.

Mash the beans to break them up, then stir in the water and simmer, stirring occasionally, until the mixture is creamy (about 8 minutes).

Stir in the basil and set aside.

Assemble the pizza:

Spread the bean mixture evenly on top of the dough round, to within 1/2 inch of the edges. Arrange the tomato slices on top, and season with salt and pepper to taste.

Bake at 200°C in a preheated oven until the crust is browned, 12 to 15 minutes.
Serve hot.

Variations:

Add sliced, pitted kalamata olives when you add the tomatoes.

Garnish with thin strips of fresh basil leaves.

Reprinted with permission of "Vegan on the Cheap" by Robin Robertson.

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Read more on: recipe  |  pizza  |  beans  |  vegan
 

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