Monday, July 26, 2010

White Bean Pizza

Oh, the last of the white beans. How did I want to use them? I had a lot of ideas, but I'd already made pizza crust which meant for two days I would be eating pizza. As you might guess, I am not complaining about this fact. I would've used canellini beans, but they're in the Cave so technically I don't own them right now. Instead, I used the last of the navy/great-notherns/what-ever-they-actually-are. Now I have to decide if I am going to buy more white beans, or forgo this in favour of the beans I already have in the kitchen. I've got appaloosa, Anasazi, lima, black, pinto, adzuki, pinto and cagamananto. Possibly some other kinds, but these are the ones I'm aware of having. So I probably shouldn't buy more white beans. But I still might.

Anyway, I digress. I used the same pizza dough recipe that's on the fridge - the one I normally tell you to use. But since P is gone, I swapped a third of the flour for whole wheat flour (see? I'm trying to use some of the flours in the freezer; I really am!) since there's no one to complain about whole wheat breads. Then of course sauce, and beans, and I added some pickles and the last of the feta to the mix. It seemed like a good match. Hope you enjoy!

1/2 recipe pizza dough
3/4 cup pizza sauce (or whatever sauce you like to use)
1 cup cooked white beans
1/4 cup marinated artichoke hearts
2-3 sliced, rehydrated (or not) sun-dried tomatoes
1-ish cup pizza cheese
1/2 cup feta
1 tablespoon minced garlic
1/2 cup caramelized onions
1/2 cup banana peppers (c'mon, did you think I'd leave 'em out?)

Heat your oven to the hottest temperature possible. Shape dough (i.e., roll out or press out w/ hands), then top with garlic and sauce. Add beans, pizza cheese, tomatoes, artichokes, banana peppers and feta (I was going to mention to layer them all on in that order, but then I forgot to do it myself). Bake 5 minutes, then turn 180 degrees, then bake another 5 minutes. Let cool for 5-10 minutes before cutting. Serves 2.

Posted by Allie at 10:10 am
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2 comments:

  1. How do the whole beans turn out, texture wise? I've done beans on pizza before, but usually ground like hummus. The beans don't dry out?

    Otherwise, you have *tons* of beans. No reason to buy more.

    re: flour- I've always thought it was fun to swap 1/4 snazzy KA white wheat for white flour. Or 1/4 regular whole wheat in stuff with chocolate, like cupcakes. Then I give them to people. Evil, yes?

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  2. They ended up working out really well. The insides and bottoms of the beans were still soft and creamy, and the tops of the outsides were a little crunchy, almost like leblebi. I've never tried them ground up before, but that may be next on my list.

    You're right - even without the Cave I have plenty of beans to get me through. I just really like to buy beans for some reason.

    I *want* that KA white wheat. Badly. Then I could totally sneak it to P when he gets back and he'd be none the wiser.

    Not evil at all - it's just... uh, helping people, right?

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