|2||packet yeast — bakers|
|3 cloves||garlic — cloves, crushed|
|1/4 cup||fresh chillies — 573|
|1/4 cup||margarine — melted|
|1 cup||water — warm|
|1 Tbs||fresh chillies — 573|
|3||garlic — cloves, finely minced|
|440 g||cannellini beans — tinned|
|1/4 tsp||freshly ground black pepper|
|1/2 cup||water — or vegetable stock|
|3 Tbs||fresh basil — chopped|
|2||Roma tomatoes — sliced|
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.
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.
Pledge to eat at green at Green Monday SA.