If you haven’t gotten your copy of our May VegCookbook, Vegan on the Cheap by Robin Robertson, yet, be sure to check out the sample recipes on her website, and the recipe for Tuscan White Bean Pizza that she was nice enough to share with us, below. Enjoy!
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.
This recipe is from Vegan on the Cheap by Robin Robertson © 2010. Used with permission.
For dough:
2 3/4 cups all-purpose flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1 cup lukewarm water
For topping:
1 tablespoon olive oil
3 garlic cloves, finely minced
1 1/2 cups cooked or 1 (15.5-ounce) can cannellini beans, drained and rinsed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup vegetable broth or water
3 tablespoon chopped fresh basil
2 ripe plum tomatoes, very thinly sliced
1. 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.
2. Transfer the dough to a floured 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 oiled bowl. Cover with plastic wrap and let rise at room temperature in a warm spot until double in volume, about 1 hour.
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. Use your fingertips to form a rim around the perimeter of the dough and let rise in draft-free place for 20 minutes. Place the oven rack in the bottommost position of the oven. Preheat oven to 425 degrees F.
4. 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.
5. Mash the beans to break them up, then stir in the broth and simmer, stirring occasionally, until the mixture is creamy, about 8 minutes. Stir in the basil and set aside.
6. To 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. Bake until the crust is crisp and browned, about 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.
If you’re new to the VegCookbook Club, you can read about how to participate on the VegCookbook Club’s About page, and read about folks’ experiences with on the Love Notes page.
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