Tuscan White Bean Pizza

This pizza is vegan, like many of my other recipes.  No cheese here.  Before you cringe, twitch, or become saddened, you HAVE to taste.  My hubby is a HUGE cheese fan and he loved this pizza!

Makes 1 (12 inch) pizza

425 degrees F

For the dough:
2 3/4 c all purpose flour
2 1/4 t instant yeast
1 t sea salt
1 c lukewarm water

For the topping:
1 T EVOO
3 garlic cloves
1 1/2 c cooked or 1 (15.5 oz) can of cannellini beans
1/4 t sea salt
1/4 t pepper
1/3 c water or veg stock
3 T fresh basil
2 med Roma tomatoes, sliced

Combine flour, yeast, and salt.  Stir in water.  Knead into a soft dough in the bowl.  Turn out onto a floured surface and knead for 10 minutes, adding flour as you go if it sticks.

Shape the dough into a ball and place in an oiled bowl.  Rise for about 1 hour, until doubled.

Tip on rising dough:  I like placing my dough in the oven or microwave with the light on it.  I also like to cover it with plastic wrap.  Warm and draft-free is best for the rise.  Since it's summertime now, you may want to sit it in the passenger seat of your car with the sun shining on it. :)

Punch down the dough and stretch it into a 12-inch round, about 1/4-inch thick. Transfer to a floured pan or stone.  Let rise in a draft-free location for 20 minutes.  Now would be a good time to preheat the oven.  Place the oven rack on the bottom of the oven.

In a large skillet, heat the oil over medium heat.  Add garlic and cook for about 2 minutes.  Add the beans, salt, and pepper.  Mash with a fork.  Stir in water and simmer (stirring occasionally) for about 8 minutes.  You can stir in the basil (chopped) at this point or reserve it for the topping later, you decide.

Spread the beans on the dough.  If you reserved the basil, arrange the leaves on top of the bean mixture.  Arrange the tomato slices on top.  Top with salt and pepper.  Bake for 12 to 15 minutes until the crust is browned.

Buon appetito!