I love playing with pizza combinations. I’m fairly certain if I had my own cafe, pizza/flatbreads would have to be on the menu because I have endless combinations to share. They are the perfect base for all seasons and with a little creativity, also for specific diets like gluten-free and vegan. This white bean pizza was born out of a love of this hummus dip. I wasn’t a big fan of warm bean dips before but over the years, I turn to them time and again. This pizza takes a similar approach. Instead of using marinara, I use pureed beans. The beans are lovely with the melted cheese and even better with the fresh salad on top. It’s a full meal in one bite!Print
A hearty cool-weather pizza using pureed white beans as a sauce then baked with mozzarella cheese and topped with a fresh arugula salad.
- 1/2 pizza dough ball (homemade or store-bought)
- 1 cup cooked white beans, drained and rinsed- reserve the liquid
- 1 clove garlic
- 2 teaspoons chili paste, like sambal oelek
- 1/4 teaspoons salt
- 3 ounces mozzarella, shredded
- 2 cups arugula
- 1/4 cup feta
- 2 tablespoons toasted pine nuts
- 3 tablespoons [url] lemon vinaigrette∞https://naturallyella.com/lemon-vinaigrette/[/url]
- salt, to taste
- pepper, to taste
- Bring pizza dough to room temperature if using pre-made dough or make dough ahead of time as needed.
- Preheat oven to 500˚F. If using a pizza stone, place on the highest rack.
- In a blender or food processor, combine the white beans, garlic, chili paste, and salt. Puree until smooth, adding reserved bean liquid as needed to thin down enough to puree.
- In a good non-stick surface (like a pizza peel sprinkled with cornmeal), stretch and roll the dough into a circle roughly 12 to 14” in size. Spoon the bean puree onto the dough. Top with the mozzarella cheese and bake until the crust is golden and cheese browning, 10 to 15 minutes (time depends on how well your oven holds heat- start checking after about 8 minutes).
- While the pizza is baking, combine the arugula, feta, and toasted pine nuts in a bowl. Drizzle with the lemon vinaigrette and toss until combined. Add salt and pepper as desired.
- Remove the pizza from oven and top with arugula salad. Let cool slightly before cutting and serving.
Tips & Tricks: I like to make up a large batch of pizza dough and freeze for use throughout the month. If making dough isn’t your thing, look for fresh dough in the refrigerator or freezer section of your local store. I can usually find a solid wheat crust at the store.
Nutrition: see the information.
- Serving Size:
- Calories: 625
- Sugar: 2.7
- Sodium: 1082
- Fat: 33.9
- Carbohydrates: 55.7
- Fiber: 11.2
- Protein: 26.4
- Cholesterol: 50.3
White Bean Pizza
This pizza is great for really whatever you might have on hand. My only word of caution- I like to use white beans like navy or cannellini over chickpeas. The white beans puree nicely without any addition work.
Cheese: I like mozzarella for this pizza because it doesn’t overwhelm the flavors of the arugula and feta. However, any solid pizza cheese would work. Gouda, havarti, and/or fontina would all be good.
Greens: You could feasibly use spinach, kale, or any other green that makes for a good raw salad topping.
Bean Puree: This is where I like to have fun in this pizza. I went with the chile paste route but you could add a few fresh herbs, steam sweet potatoes or squash, greens, etc. Anything you might add to a bean dip can be used in this puree.
Arugula is my favorite green to use raw. Each type of arugula has a different personality which lends itself well to many different recipes. The peppery bite from arugula is wonderful in salads and can be a great compliment to other seasonal produce. I recommend trying the arugula before buying- some varieties are more peppery than others (which means some taste downright spicy!)