Prep 35 mins
Cook 30 mins
This is awesome! I am not a pizza-lover for the most part. However, the combination of these ingredients makes it a lot healthier and more interesting, than the regular pizza. Found this originally in the Eating Well Magazine but have changed it a bit.
- 4 tablespoons extra virgin olive oil
- 1 1⁄2 large onions, thinly sliced lengthwise
- 6 -8 ounces mushrooms, sliced
- 1⁄2 teaspoon salt
- 20 ounces prepared whole wheat pizza dough, thawed if frozen
- 2 tablespoons minced fresh oregano
- 3⁄4 teaspoon freshly ground coarse black pepper
- 1 (15 ounce) can white beans, rinsed
- 3 tablespoons water
- 2 teaspoons white wine vinegar
- 2 plum tomatoes, thinly sliced
- 1 cup finely shredded smoked gouda cheese or 1 cup cheddar cheese
- nonstick cooking spray
- pepitas (can be found in most health-food stores) or toasted pumpkin seeds or toasted chopped pine nuts
- Preheat oven to 450°F.
- Place oven rack in the lowest positions.
- Combine 2-1/2 tablespoons oil, onions and salt in a medium saucepan.
- Cover and cook over medium-high heat, stirring often, until the onion is softened, about 7-9 minutes.
- Now add 1-1/2 tablespoons more of oil, a little bit at a time, and add mushrooms and cook about 4 minutes longer.
- Liquid needs to be absorbed.
- Cook for another 5-7 minutes reducing heat to medium-low, uncovered and stirring occasionally, until very soft and golden.
- Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet.
- Bake until puffed and lightly crisped on the bottom, 8-10 minutes.
- Stir oregano and pepper into the onion-mushroom mixture.
- Transfer, half the onion mixture to a small bowl.
- Add beans to the remaining onion mixture;, cook over medium heat, stirring often, until heated through, about 2-3 minutes.
- Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
- Spread the bean paste over the pizza crust.
- Top with the reserved onion, tomatoes,cheese and pepitas,or sunflower seeds or pine nuts, if using.
- Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11-13 minutes.
- Slice and serve.
the gouda made this recipe. The bean past needed more spice, it was flat and tasteless. I had high hopes for this recipe as I have vegetarian guests. I will try it again but will ad more to the paste.