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:
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.
>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.
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.
Preheat oven to 425 °F.
Make the topping:
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 edge. Arrange the tomato slices on top and season with salt and pepper to taste.
Bake until the crust is browned, 12 to 15 minutes.
Splurge a little
Add sliced pitted kalamata olives when you add the tomatoes. Garnish with thin strips of fresh basil leaves.