July 30, 2013
Tuscan White Bean Pizza
Makes one 12-inch pizza
3 cups flour
2 packets baker's yeast
2 tablespoons sugar
3 cloves crushed garlic
1/4 cup olive oil
1/4 cup melted margarine (e.g., Earth Balance)
1 cup warm water
1 tablespoon olive oil
3 garlic cloves, finely minced
One 15.5-ounce can of cannellini beans
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water or vegetable stock
3 tablespoons fresh basil, chopped
2 medium ripe Roma tomatoes, cut into 1/4-inch slices
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 400 F (204 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.
Recipe adapted by Janna Sears from "Vegan on the Cheap" by Robin Robertson.
All figures are per serving (assumes 4 servings).
Fat: 29 g
Carbs: 87 g
Fiber: 5 g
Protein: 13 g
Sodium: 348 mg