Beans on pizza? Sure!

Posted by Dana McMahan

I came across a recipe for a white bean and goat cheese pizza a little while ago on Epicurious and filed it away for a weekend dinner. Today seemed like a good day to try it.

This gets a mild two thumbs up. We'll make it again, but try to add some more pizazz to this pizza. The beans don't really come through flavor-wise, and just add kind of an odd texture to the pizza but it's a good way to add a nutrient boost to your dinner. I used garlic and herb flavored goat cheese, but my husband commented that he would still add more seasoning next time.

Our slightly modified recipe

Cornmeal for sprinkling
1 cup cannellini or other white beans rinsed
1 tablespoon vegetable broth
1 1/2 teaspoons extra-virgin olive oil
1 lb pizza dough (we usually make our own but tried a premade dough from a local pasta shop and it was great)
All-purpose flour for dusting
3 roma tomatoes, coarsely chopped
1/4 small red onion, thinly sliced
1 Tbsp butter
1 teaspoon chopped fresh rosemary
6-7 oz soft goat cheese, crumbled
Half a dozen small fresh mozzarella balls
2 cups small-leaf greens

Slowly cook the red onions in the butter until caramelized.

Put the oven rack on lowest shelf and preheat oven to 500°F. Lightly oil a pizza stone and sprinkle with cornmeal.

In a food processor, pulse the beans with broth and 1 teaspoon oil until coarsely chopped and season generously with salt and pepper.

Roll dough out onto oiled baking stone sprinkled with cornmeal.

Spread bean purée over dough. Top with tomatoes and onion, then cheese. Season with salt and pepper and sprinkle on rosemary.

Bake pizza on bottom oven rack until crust is browned and crisp and topping is bubbling, 12 to 15 minutes.

Toss greens with remaining 1/2 teaspoon oil and salt and pepper to taste and sprinkle over pizza.

Because the tomatoes were a little juicy this pizza doesn't lend itself well to storing and reheating. It would serve 2 hungry people or 3 smaller eaters.