In this world we have to talk a little and hush a heap.
Love is just like a vein in a spring:
Keeps you with supplements to cherish up what you have.”
Amen.I’ve been wanting to put white beans on a pizza for a long time. Why? I DON”‘T KNOW! I just thought it would be good, and it was good! I’ve put chickpeas on pizzas, and that turned out well. I wanted this to be a simple pizza, mostly white and green, with some flashes of red from the tomatoes. So it’s got pretty castelvetrano olives, tasty toasted pistachio kernels, white beans, and just a smattering of cheese. It’s a light and tasty affair. I added some chickpea flour to the dough, making it almost like a socca (except that it also has yeast and white flour in it!) I think this gave the crust a kind of earthy substantiality and crispiness that worked well as a base for all of these bright flavorful toppings.
Here’s I Am The Light of this World.
1 t yeast
1 t sugar
1/2 cup warm water
1 1/2 cups flour
1 cup chickpea flour
1 t salt
1 t rosemary
lots of black pepper
1/4 cup olive oil
In a smallish bowl combine the sugar, yeast and 1/2 cup warm water. leave in a warm place for ten or fifteen minutes to get frothy.
Meanwhile, in a large bowl or a food processor, combine the flours, rosemary, salt and pepper. Add the olive oil and yeast and sugar mixture. Mix well, or process until combined. Add just enough warm water to make a workable dough, starting with about 1/2 a cup. Process for a few minutes, or knead for 5 – 7 minutes until the dough is soft and springy. Form a ball, leave in a large oiled bowl, covered with a damp cloth, for 1 1/2 to 2 hours, until it’s doubled in bulk. Punch it down, and press it into a large, well oiled baking sheet until it’s all about 1/4 inch thick. Build up the sides to form the “crust.” Let it sit for 20 to 30 minutes to proof.
Preheat the oven to 450. While it’s warming, put the pizza dough in to pre bake for about five or ten minutes, till it just loses it’s shine, then top it with…
1 plump clove of garlic, roasted or toasted until soft inside (You can toast it in the toaster oven, but remember to pierce the skin or it will explode)
1 cup grated sharp cheddar
1 cup grated mozzarella
1 cup cooked white beans, rinsed and well drained
a big handful of castelvetrano olives, halved
a big handful of cherry or grape tomatoes, halved
1/3 cup pistachio kernels, toasted and chopped
Mash the roasted garlic and spread it over the crust. Spread the cheese over the crust. Use more or less cheese, as you like. Spread the white beans in an even layer over the cheese, and then scatter the olives, tomatoes and pistachios over the top. Bake until the cheese is bubbly and melted and the crust is golden brown, about fifteen minutes, but keep an eye on it!