Mediterranean White Bean Pizza
It's basically a Mediterranean pizza vibe.
Ingredients
- 1 whole head, roasted Garlic
- 1–2 cans (15 oz), drained and rinsed White beans
- 4–5 sprigs Thyme
- 4–5 sprigs Oregano
- 2 tbsp Cooking oil
- 1 tbsp Fogato aged balsamic
- to taste Salt and pepper
- 1 can (15 oz), drained Chickpeas
- 1 tsp Smoked paprika
- 1 tbsp Oil
- to taste Salt and pepper
- 2, cut lengthwise into slivers Onions
- 2 tbsp Oil
- a pinch Salt
- 1 bunch, stems removed Kale
- 1 Lemon
- 2 tbsp Olive oil
- a pinch Salt
- ¼ cup Fogato tahini
- 2–3 tbsp Water
- 1 tsp Honey
- 2 balls (200 g each) Pizza dough
- ½ cup Fogato white bean spread
- ½ cup Fogato caramelized onions
Steps
- Roast a whole head of garlic.
- Pull the leaves off the thyme and oregano. Toast them in a pan with the oil over medium heat until fragrant.
- Squeeze the roasted garlic into a food processor. Add the drained, rinsed white beans, the herbs and their oil, salt, pepper and a splash of balsamic.
- Blend until smooth. Taste and add more salt and vinegar if you want.
- Drain the chickpeas and pat them dry.
- Toss with salt, pepper, smoked paprika and oil.
- Scatter them over a pizza, or roast them on their own at 425°F until crisp, shaking the pan once.
- Cut the onions lengthwise into slivers.
- Coat a cast iron pan with oil and heat it on low. Add the onions and a pinch of salt.
- Cook, stirring occasionally, until they release their juices, shrink and turn deep golden.
- Squeeze half a lemon over the kale, add a few spoons of olive oil and salt, and massage the leaves until they soften.
- Whisk the tahini with the juice of the other lemon half. It will seize into a thick paste.
- Whisk in a few spoons of water until it's the consistency you want, add a squirt of honey, and dress the kale.
- Stretch a ball of pizza dough, spread on the Fogato white bean spread and scatter the chickpeas on top. Bake on a preheated steel or stone at 500–550°F, or 3 min in a pizza oven.
- Top with the Fogato caramelized onions and the dressed kale.
I swapped the flatbread for your 80/20 pizza dough, which bakes hotter and faster. The bean spread and caramelized onions both keep 4–5 days, so make them on prep day and this becomes a 15-minute weeknight pizza.
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