Tuscan White Bean Pizza

  • Makes : 1 (12-inch) pizza

The people of Tuscany come by the moniker "bean eaters" owing to their inclusion of fagiole in everything from soups and stews to this creamy protein-rich pizza topping that will help you forget all about mozzarella cheese.



  • 2 3/4 cups all-purpose flour
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 cup lukewarm water


  • 2 tablespoons olive oil
  • 3 garlic cloves, finely minced
  • 1 1/2 cups cooked or 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup water or vegetable stock
  • 3 tablespoon chopped fresh basil leaves
  • 2 ripe plum tomatoes, thinly sliced


Make the dough:

Step 1

In a large bowl, combine the flour, yeast, and salt. Stir in the water until combined then use your hands to knead it into a soft dough.

Step 2

>Transfer the dough to a lightly floured work surface and knead until it is smooth and elastic, about 10 minutes, adding additional flour as needed so it doesn't stick. Shape the dough into a smooth ball and place in an oiled bowl. Cover with plastic wrap and let rise at room temperature in a warm spot until double in volume, about 1 hour.

Step 3

After the dough has risen, transfer it to a lightly floured work surface, punch it down and gently stretch and lift it to make a 12-inch round about 1/4-inch thick. Transfer the round to a floured baking sheet or pizza stone. Let the dough rise in draft-free place for 20 minutes. Adjust the oven rack to the bottommost position of the oven.

Step 4

Preheat oven to 425 °F.

Make the topping:

Step 5

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.

Step 6

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

Step 7

Stir in the basil and set aside.

Assemble the pizza:

Step 8

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

Step 9

Bake until the crust is browned, 12 to 15 minutes.

Serve hot.


Splurge a little

Add sliced pitted kalamata olives when you add the tomatoes. Garnish with thin strips of fresh basil leaves.

Recipe Source: Vegan on the Cheap
Reprinted with permission from the author, Robin Robertson.
Photograph © Noelle Goveia.

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