Tuscan White Bean Pizza (vegan)
From Amy Parker,Your Guide to Vegetarian Cuisine.
One of the biggest challenges in creating vegan pizza
toppings is helping the topping stick to the pie without
melted cheese holding everything together. In this recipe,
some of the beans are tossed with tomatoes for the
topping while the rest are puréed with garlic and olive
oil into a spread that helps the topping stay put.
See Related Recipes for pizza dough recipe and
pre-cooking instructions.
Prep Time: 15 min // Cook Time: 5 min
Type of Prep: Assemble, Blend / Process, Grill
Cuisine: Fusion, Italian
Occasion: Summer
3/4 cup canned cannelini beans (or other small white beans)
1 Tbsp olive oil
1 garlic clove
1 small to medium tomato, cored, de-seeded,
diced and drained
4 fresh sage leaves coarsely chopped or a pinch
of dried sage leaves
In a food processor or blender purée together 1/2 cup
(60 ml) of the beans with the olive oil and the garlic.
Spread the bean purée on the pre-cooked pizza dough.
Toss together the remainder of the beans, the tomatoes
and the sage. Spread this mixture onto the bean purée.
Bake or grill until underside of pizza is nicely browned.
Tops: One individual-sized pizza, 10-12 inches (25-30 cm)
across.