Name: Tuscan white bean pizza
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 3 cup flour; 2 Superbake Instant Yeast; 2 sugar; 3 garlic cloves, crushed; 1/4 cup margarine melted; 1 cup water warm; 3 garlic cloves, finely minced; 440 g cannellini beans tinned; 1/4 tsp salt; 1/4 tsp freshly ground black pepper; 1/2 cup water or vegetable stock; 3 fresh basil chopped; 2 Roma tomatoes sliced

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Ingredients (13)

Dough:

3 cup	flour
2	Superbake Instant Yeast
2	sugar
3	garlic — cloves, crushed
1/4 cup	margarine — melted
1 cup	water — warm

TOPPING:

3	garlic — cloves, finely minced
440 g	cannellini beans — tinned
1/4 tsp	salt
1/4 tsp	freshly ground black pepper
1/2 cup	water — or vegetable stock
3	fresh basil — chopped
2	Roma tomatoes — sliced

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Method:

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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